Asian Red Cabbage Slaw (Quick & Easy Side Dish!)

5 from 7 votes

Asian Red Cabbage Slaw (Quick & Easy Side Dish!)

This spicy Asian Red Cabbage Slaw is a quick and easy, crisp and crunchy salad coated in a tangy sesame-ginger dressing.

Course Salad, Side Dish

Cuisine Asian

Diet Low Fat

Prep Time 20

Total Time 20

Servings servings

Calories 136kcal

Author Kim Peterson

Equipment

Mixing bowls

Ingredients

Dressing

¼ cup vegetable oil
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
2 teaspoon honey
1 teaspoon soy sauce
Salt and pepper, to taste

Slaw

½ head red cabbage, thinly sliced (about 4 cups)
4 green onions, thinly sliced (about ¾ cup)
2 carrots, shredded (about ½ cup)
1 medium poblano pepper, finely chopped (about ½ cup)
1 jalapeño, minced (about 1 tablespoon)
¼ cup roasted cashews, chopped
¼ cup cilantro, chopped
Salt and pepper, to taste

Instructions

Dressing

Combine first 6 ingredients in a medium bowl. Season with salt and pepper. Set aside. (Can be made ahead. Cover and refrigerate up to 1 week.)

Slaw

In a large bowl, toss together first 7 ingredients.
Mix in dressing. Season with salt and pepper to taste.
Garnish with additional chopped cashews and cilantro, if desired.
Can be made 3 days ahead. Cover and chill leftovers.

Notes

Chopping Tips

Cabbage: Start by cutting the head into quarters and remove the core with a sharp knife. I try to keep the sliced cabbage no more than ⅛-inch thick. You can set a mandoline to that thickness or use a food processor which will yield a more chopped texture.

Carrots: You can shred them using a box grater, cut them with a knife into matchstick-size slices, or run through the food processor.

Peppers: Because there is some spiciness here, I chopped the poblano into a small dice and minced a seeded jalapeño. Feel free to use a sweet bell pepper too if you like!

Nutrition