asian coleslaw (dr. weil)
(1 RATING)
Nutrients Per Serving Calories: 126.8 Protein: 3.6 grams Fat: 3.7 grams Saturated Fat: 0.5 grams Monounsat Fat: 1.3 grams Polyunsat Fat: 1.6 grams Carbohydrate: 23.7 grams Fiber: 5.7 grams Cholesterol: 0.0 mg Vitamin A: 8,186.9 IU Vitamin E: 0.5 mg/IU Vitamin C: 98.1 mg Calcium: 134.4 mg Magnesium: 47.6 mg
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prep time
1 Hr 15 Min
cook time
method
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yield
8 serving(s)
Ingredients
- 1 - medium green cabbage head
- 1 - medium red cabbage head
- 3 tablespoons sea salt
- 3 - large carrots
- 1/4 cup minced scallions
- 1 tablespoon toasted sesame seeds
- DRESSING
- 2/3 cup unseasoned rice vinegar
- 1/4 cup light brown sugar
- 1 1/2 tablespoons dark-roasted sesame oil
How To Make asian coleslaw (dr. weil)
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Step 1Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
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Step 2Meanwhile, peel the carrots and grate them into thin shreds.
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Step 3Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.
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Step 4Add carrots to the cabbage and mix well.
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Step 5Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
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Step 6Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.
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Discover More
Category:
Other Salads
Tag:
#Quick & Easy
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