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Asian Slaw with Sesame Ginger Dressing

Crisp Asian Slaw with Sesame Ginger Dressing to Elevate Meals

This Asian Slaw with Sesame Ginger Dressing bursts with flavor and refreshment, making it perfect for gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 5 minutes
Refrigeration Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 4 cups Finely shredded red cabbage
  • 4 cups Finely shredded napa or green cabbage Can be replaced with bok choy
  • 2 cups Shredded carrots Substitute with fine-shredded bell peppers
  • 1 cup Cooked quinoa Or swap with cooked brown rice
  • 1/2 cup Chopped fresh cilantro Omit for a non-herb option
  • 1/4 cup Sliced green onions Use red onions for stronger taste
  • 1/2 cup Chopped cashews Substitute with sunflower seeds for nut-free
  • 2 tablespoons Sesame seeds Use white or black based on preference
For the Sesame Ginger Dressing
  • 1/4 cup Rice vinegar May substitute with apple cider vinegar
  • 2 tablespoons Maple syrup Use agave syrup for vegan option
  • 1/4 cup Soy sauce or tamari Coconut aminos for soy-free alternative
  • 1 tablespoon Fresh ginger Ground ginger can work in a pinch
  • 2 cloves Garlic Fresh minced is preferred
  • 1/3 cup Extra virgin olive oil Swap with avocado oil for different profile
  • 1 tablespoon Sesame oil Choose light or dark based on taste
  • to taste Sea salt Adjust according to preference
  • to taste Black pepper White pepper as milder alternative

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Spread cashews and sesame seeds evenly on a baking sheet. Bake for 3-5 minutes until golden brown and fragrant, or toast them in a skillet for about 3 minutes, stirring frequently.
  2. In a large mixing bowl, combine finely shredded red cabbage, napa or green cabbage, and shredded carrots. If adding cooked quinoa, mix it in now. Toss in chopped cilantro and sliced green onions.
  3. In a separate bowl, whisk together rice vinegar, maple syrup, soy sauce, fresh ginger, and minced garlic. Gradually drizzle in olive oil and sesame oil, then taste and season with sea salt and black pepper.
  4. When ready to serve, drizzle the dressing over the vegetable mixture and toss gently until everything is coated. Top with the toasted cashews and sesame seeds.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Dress the slaw just before serving to keep it crunchy. Use pre-shredded vegetables for quicker preparation.

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