All Simple Vegetable Recipes

Simple Asian Slaw Recipe

Asian Slaw

As far as I'm concerned, the food processor was made for slow. You can reduce a head of cabbage to a quivering heap of shreds in about 30 seconds (to achieve the same fineness with a knife, it may take you an hour or something). If you want carrots, switch to the grating blade and whizz: grated carrot. This Asian-inspired, sesame-accented dressing makes a nice change from American slaw. It also stores well.

Serves 4 to 6

  • 1/2 head cabbage (white, green, red, Savoy, anything)

  • 2 carrots (optional)

  • 72 cup rice wine vinegar (or cider vinegar)

  • 3 tablespoons sesame oil

  • 3 tablespoons soy sauce

  • 1 tablespoon sugar

  • 1 heaping tablespoon ground ginger

  • 3 tablespoons sesame seeds (optional)

  • 1/2 cup salted peanuts (optional)

  • 1/2 cup fresh cilantro (optional)

  1. Shred the cabbage and grate the carrots if using in the food processor. Place them in a large mixing bowl.

  2. In a small cup, mix the vinegar, sesame oil, soy sauce, sugar, and ginger, or shake them in a tightly lidded jar. Pour over the cabbage and toss well to coat.

  3. If you use sesame seeds, toast them first by shaking them in a dry skillet over high heat for 30 seconds. Then sprinkle them on top. Garnish with chopped salted peanuts and cilantro, if desired.

More about cooking with leaf vegetables

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