Description
This Vibrant Asian Sesame Slaw is a refreshing explosion of flavor and texture, perfect for adding a bright, zesty punch to any meal. Its crisp vegetables and tangy, nutty dressing make it an irresistible side dish or a delightful topping for your favorite mains. Get ready to discover your new favorite slaw! A beautifully colorful and satisfying slaw, tossed in a bright, umami-rich sesame dressing, ready to elevate any plate.
Ingredients
⅓ cup Cashews, chopped
1 tablespoon Sesame Seeds, black or white
3 cups Red Cabbage, about ⅓ pound, shredded
3 cups Napa Cabbage or Green Cabbage, about ⅓ pound, shredded
1 cup Cooked Quinoa, cooled completely or chilled
1 cup Carrots, about ¼ pound, shredded
¼ cup Fresh Cilantro, chopped
2 Green Onions, thinly sliced
Sesame Ginger Dressing (about ⅔ cup)
¼ cup Rice Vinegar
1 tablespoon Maple Syrup, or preferred sweetener
2 teaspoons Soy Sauce, or Tamari or Aminos
1 teaspoon Fresh Ginger, finely grated
2 cloves Garlic, minced
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Sesame Oil, light or dark
Salt, to taste
Black Pepper, to taste
Instructions
1. Toast nuts and seeds if desired. You can do this in the oven at 350F for 35 minutes or on the stovetop in a skillet over medium heat for about 3 minutes, stirring often. Let them cool completely.
2. Prepare the slaw. Combine shredded cabbage, cooled quinoa, shredded carrots, chopped cilantro, and sliced green onions in a large bowl. Cover and keep chilled until ready to serve.
3. Make the dressing. In a separate bowl, whisk together rice vinegar, maple syrup, soy sauce, grated ginger, and minced garlic. Gradually add the olive oil and sesame oil while whisking until smooth. Season with salt and pepper to your liking. Cover and refrigerate.
4. Assemble the slaw just before serving. Add the toasted cashews and sesame seeds to the salad mixture. Pour the dressing over everything and toss to combine well.
Notes
For the best texture and even coating, try to cut your vegetables into similar sizes. Julienne the carrots and thinly slice the bell peppers.
Don’t over-mix: Toss the slaw gently to avoid bruising the delicate vegetables, especially the cabbage. Over-mixing can make the slaw watery and mushy.
Taste and adjust: Before serving, taste the slaw and adjust the seasoning if needed. You might want a little more vinegar for tang, a touch more honey for sweetness, or a splash more soy sauce for saltiness.
Fresh is best: While pre-shredded cabbage can be a time-saver, using a whole head of cabbage will yield the freshest, crispest results.
- Prep Time: 20 minutes
- Category: Salad
- Cuisine: Asian