Asian coleslaw
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
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Side Dish
Cuisine: Asian
Servings: 10 servings
Author: Cassy
salad:
- 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 inch section of fresh ginger peeled and minced
- 3 cloves of garlic minced
dressing:
- 1/2 cup low sodium soy sauce
- 1/2 cup rice vinegar
- 1/4 cup honey
- 1 tablespoon sesame oil
- 1 tablespoon black sesame seeds
- 1 tablespoon 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!
Calories: 157kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 503mg | Potassium: 432mg | Fiber: 5g | Sugar: 17g | Vitamin A: 5791IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 1mg