Asian Slaw

Beverley Williams

By
@Beverley1991

This slaw goes great with my Korean Pulled Pork either as a side dish or on the sandwiches.


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Rating:

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Serves:

6

Prep:

30 Min

Cook:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

VEGGIES

1/2
head napa cabbage, shredded
4 oz
snow peas, jullienned
1 large
carrot, peeled and julienned
1/2 c
cabbage, shredded
1/2 c
bok choy, shredded
1/2 small
red onion thinly sliced
1/2 small
red bell pepper, thinly sliced
1/2 c
bean sprouts, fresh

SAUCE

2 Tbsp
olive oil
3 Tbsp
minced fresh ginger
1 Tbsp
minced garlic
1/4 c
rice vinegar
2 Tbsp
honey
1 Tbsp
sesame oil
1 Tbsp
low sodium soy sauce
to taste
salt and pepper
2 Tbsp
toasted sesame seeds

Directions Step-By-Step

1
In a small skillet, heat the olive oil over medium.
2
Add the ginger and garlic. Saute until lightly browned. Set aside.
3
Place all the veggies in a large bowl.
4
In a small bowl, whisk the vinegar, honey, sesame oil, and soy sauce until honey is dissolved.
5
Add sauteed ginger and garlic and salt and pepper to taste. Mix well.
6
Pour the sauce over the veggies. Sprinkle with the sesame seeds.
7
Gently toss to mix the veggies and coat them with the sauce.
8
Cover and refrigerate until cold. At least 1 hour.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Asian