Asian Slaw with Sesame Dressing

Mary Jackson

Thinly sliced cabbage, shredded carrots, and edamame get tossed in a sesame-ginger dressing that's tangy, savory, and slightly sweet. The whole slaw comes together in about 15 minutes and holds up well, making it a reliable side dish or light lunch. A sprinkle of toasted sesame seeds and sliced scallions finish it off.

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Prep Time 20

Total Time 20

Course Side Dish

Cuisine East / Southeast Asian

Servings bowls

Calories 217 kcal

Equipment

Large mixing bowl
Whisk
Vegetable peeler or mandoline
Cutting board & knife

Ingredients

For the Slaw Base:

2 cups red cabbage thinly shredded, preferably organic
2 cups green cabbage thinly shredded
1 cup carrots julienned or shredded
1 cup red bell pepper julienned
3 tablespoons scallions finely sliced, both green and white parts
1 cup fresh cilantro leaves roughly chopped
2 tablespoons toasted sesame seeds optional, for garnish

For the Sesame Dressing:

3 tablespoons tahini smooth and runny variety for best consistency
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar unseasoned preferred
1 tablespoon maple syrup 100% pure
1 tablespoon tamari or soy sauce low-sodium variety if preferred
1 teaspoon fresh ginger finely grated
1 teaspoon sriracha for a kick of spice (optional)
2 tablespoons filtered water to thin as needed

Instructions

In a large mixing bowl, combine red cabbage, green cabbage, carrots, bell pepper, scallions, and cilantro. Toss to distribute ingredients evenly.
In a separate bowl, whisk together tahini, sesame oil, rice vinegar, maple syrup, tamari, grated ginger, and sriracha (if using). Add water gradually, one tablespoon at a time, whisking until the dressing reaches a smooth and pourable consistency.
Pour the dressing over the slaw and toss thoroughly using salad tongs or clean hands until all vegetables are coated evenly.
Let the slaw sit for at least 5 minutes to allow the flavors to meld together. Finish with a sprinkle of toasted sesame seeds before serving.

Notes

For extra crunch, add a handful of roasted cashews or slivered almonds just before serving.
Swap cilantro with Thai basil or mint for an herbaceous variation.
This slaw stores well in the fridge for up to 2 days and actually tastes better as the flavors deepen.

Nutrition

Calories: 217kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 328mgPotassium: 477mgFiber: 5gSugar: 9gVitamin A: 7367IUVitamin C: 91mgCalcium: 115mgIron: 2mg

Keyword Asian Slaw, Sesame Dressing, vegan salad

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