Asian Slaw

Beverley Williams

By
@Beverley1991

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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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

About this Recipe

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