cateory: salads
Asian Coleslaw
Reviews: 198
Ingredients:
-
Plan ahead: Prepare all the vegetables for the coleslaw, cover and refrigerate for up to 6 hours. Combine the dressing ingredients in a jar, cover tightly, and store at room temperature. When ready to serve, shake the dressing and toss with the vegetables.
- 1⁄3 cup seasoned rice vinegar
- 2 tablespoons vegetable oil
- 2 teaspoons Asian sesame oil
- 3⁄4 teaspoon salt
- 1 medium head savoy cabbage (21⁄2 pounds), quartered, cored, and thinly sliced, tough ribs discarded
- 1 bag (16 ounces) carrots, peeled and shredded
- 1⁄2 cup chopped fresh cilantro
- 4 green onions, thinly sliced
How to make
Asian Coleslaw
Asian Coleslaw
- Prepare dressing: In large bowl, with wire whisk, mix vinegar, vegetable and sesame oils, and salt until blended.
- Add cabbage, carrots, cilantro, and green onions to dressing in bowl; toss until mixed and coated with dressing. If not serving right away, cover and refrigerate up to 2 hours.
- Makes 12 accompaniment servings.
- Prep: 35 minutes
Comments for
Asian Coleslaw
Asian Coleslaw
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