Recipe Directions
Step 1: Prepare the Vegetables
- In a large mixing bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, and thinly sliced green onions. Toss to combine.
Step 2: Make the Dressing
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, minced garlic, freshly grated ginger, salt, and pepper until well combined.
Step 3: Dress the Coleslaw
- Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated with the dressing.
Step 4: Add the Toppings
- Sprinkle the toasted sliced almonds and sesame seeds over the dressed coleslaw. Toss lightly to distribute the toppings evenly throughout the salad.
Step 5: Chill and Serve
- Cover the bowl and refrigerate the Asian coleslaw for at least 30 minutes to allow the flavors to meld together. Just before serving, give the coleslaw a final toss to ensure everything is well mixed. Serve chilled and enjoy the fresh and vibrant flavors!
Kitchen Equipment Needed
To make this recipe, you’ll need:
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Leftover Storage
If you have any leftover Asian coleslaw (though it’s unlikely because it’s so tasty!), store it in an airtight container in the refrigerator for up to 2 days. The cabbage may release some moisture as it sits, so give it a quick toss before serving any leftovers.
Food and Drink Pairings
Asian Coleslaw pairs perfectly with:
- Grilled chicken or shrimp skewers
- Stir-fried tofu or tempeh
- Rice or noodles tossed in a sesame ginger sauce
- Iced green tea or a crisp lager
