Asian Slaw

1
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

How to Make Asian Slaw

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.

Printable Recipe Card

About Asian Slaw

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