Easy Crunchy Asian Slaw

Ingrédients

- 2–2 1/4 lb cabbage – shredded-roughly 6-7 cups

- 3 scallions, sliced

- 1 cup cilantro, chopped

Dressing:

- 3 tablespoons olive oil

- 1–3 teaspoons toasted sesame oil (start conservatively add more to taste at the end)

- 1/4 cup rice wine vinegar

- 3 tablespoons sugar, maple syrup, honey, or coconut sugar

- 1 tablespoon soy sauce

- 1 tablespoon fresh ginger, grated, or use ginger paste

- 1 garlic clove, grated or use garlic paste ( garlic is optional, adds punchy flavor)

- 1/2 teaspoon salt

- 1/2 teaspoon chili flakes or chili paste (optional)

Optional toppings:

- Toasted sesame seeds

- roasted, crushed peanuts or cashews

Instructions

Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

Whisk Asian Slaw Dressing ingredients together in a small bowl.

Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.

Garnish with sesame seeds and/ or nuts.

Notes

Feel free to Substitute shredded carrots, bell pepper, snow peas, broccoli slaw, shredded Brussels sprouts, for part of the cabbage. (For example, 5 cups cabbage, 1 cup carrots, 1 cup bell pepper)

Salad will keep up to 3-4 days in the fridge.

Recipe from https://www.feastingathome.com/asian-slaw