Asian coleslawjump to recipe
To continue with the Chinese New Year festivities, I’d like to share my Asian coleslaw recipe. It’s crunchy, filing, low calorie and delicious. This recipe combines my love for coleslaw and my love for all things Asian infused into one giant bowl and I'm not mad about it one bit!d
Although other more traditional recipes for Asian coleslaw aren’t terrible for you, my recipe is closer to clean and has even more flavor. I substituted ingredients like almond butter for peanut butter, honey for brown sugar, and low sodium soy for the regular version. I jazzed the recipe up by adding slivered almonds and some dried cranberries.
Make this Asian coleslaw early in the week and guiltlessly enjoy it for days while the flavors intensify. There is almost nothing quite like a coleslaw that's been allowed to sit in its own juices for a few days, amiright? Let's be honest, ANY dish that's been allowed to marinate to the point where all of the flavors can be pulled out of the dish is ten times better in my book.
While we're on the subject of flavors, there's just one topic that I have to ask about. Cilantro. Yes, this delicious (in my book) little green herb that apparently some people aren't quite as jazzed about as I am! I recently discovered that cilantro is one of those herbs that people either love or hate. There's supposedly a genetic link involved where some people think that cilantro tastes like soap! I'm definitely not in that exclusive club, as evidenced by me piling my Chipotle plates high with this bright little green herb. In fact, it is a staple in most of our household dishes as well, and makes a special appearance in this asian coleslaw of course!
It goes extremely well alongside some Chinese braised short ribs.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 10 1x
- 1/2 head of purple cabbage thinly sliced
- 1/2 head of green cabbage thinly sliced
- 5 medium-sized carrots shredded
- 1/2 cup red onion thinly sliced
- 3/4 cup thinly diced scallions
- 1 cup roughly chopped cilantro (aka Chinese parsley)
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 1” section of fresh ginger peeled and minced
- 3 cloves of garlic minced
- 1/2 cup low sodium soy sauce
- 1/2 cup rice vinegar
- 1/4 cup honey
- 1 T sesame oil
- 1 T black sesame seeds
- 1 T almond butter
Combine all the vegetables, slivered almonds, and cranberries together in a bowl and stir.
Whisk together all the dressing ingredients until evenly combined.
Pour the dressing over the salad and stir.
Top with more black sesame seeds and enjoy!