Asian Cole Slaw
Classic Cole Slaw is given an asian twist with this recipe. I add this to the table when serving BBQ in the summer. It's an easy pre-prep dish; mix the slaw veggies in one bowl, mix the dressing in another, and they can sit in the "fridge" until you're ready to mix the two and serve.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
gf
nf
veg
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 tsp sesame oil
- dressing
- 2 tbsp apple cider vinegar
- veggies
- 6 lg scallions trimmed, sliced thin on a diagonal
- 1 16 oz bag shredded green cabbage
- 1 16 oz bag shredded red cabbage
- 1 8 oz bag shredded carrot
- 1 med red onion thinly sliced into half moons
- 2 oz soy sauce
- 2 oz lemon juice
- 2 oz olive oil
- 2 tbsp ginger freshly grated
- 2 tbsp dark brown sugar
- 2 tsp sesame seeds
- 1 tsp celery salt
- 1 tbsp black pepper
- Carbohydrate 20.8142899423511 g
- Cholesterol 0 mg
- Fat 11.0644492069327 g
- Fiber 5.76268170885364 g
- Protein 3.54638521068593 g
- Saturated Fat 1.55163386244725 g
- Serving Size 1 1 Serving (297g)
- Sodium 157.910907923141 mg
- Sugar 15.0516082334974 g
- Trans Fat 0.434763871229447 g
- Calories 183 calories
Toss all veggies into a large bowl, ensuring the onions and scallions seperate and mix well with the cabbage and carrots. Cover with a moist paper towel and then plastic wrap and leave in the refrigerator until ready for service. Mix all dressing ingrediants in a medium bowl with a wisk, cover with plastic wrap, leaving dressing in refrigerator until ready for service. When ready for service, mix dressing again with a wisk, pour over veggies, toss and serve.
