Asian Slaw
Asian slaw, so refreshing, zesty, and flavorful. Perfect to eat as a nutritious summer side dish, it's super light and ready in 15 minutes!
Servings: 8
Calories: 72kcal
Ingredients
For the dressing:
- 2 tablespoon vinegar I used rice vinegar
- 2 tablespoon oil I used canola oil
- 2 tablespoon soy sauce or tamari
- 1 tablespoon maple or agave syrup
- ½ teaspoon sesame oil optional
- ¼ teaspoon garlic powder
- ¼ teaspoon ginger powder
For the Asian slaw:
- 3 cups green cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 cup carrots thinly sliced
- 1 cup red bell pepper thinly sliced
- 3 green onions thinly sliced
- ¼ cup fresh cilantro chopped
- 1 teaspoon sesame seeds for garnish, optional
Instructions
For the dressing:
- Add all the ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together. You can also add them to a small bowl and mix with a fork or a whisk until well combined. Set aside.
For the Asian slaw:
- Combine all the slaw ingredients (except the sesame seeds) in a large bowl.
- Toss the slaw with the dressing until well combined.
- Garnish with the sesame seeds and serve immediately with baked tofu, fried tofu, tempeh, seitan, or even tempeh bacon.
- Best when fresh, keep the leftovers in an airtight container in the fridge for up to 3 days (dressing separate from the slaw).
Notes
- Use any type of vinegar you have on hand, and also lemon juice.
- Any type of sugar will do, but maple and agave syrup are my favorite choices.
- Feel free to add or omit any veggies, spices, or herbs you want.
- Cilantro can be omitted or replaced with fresh parsley.
- If you don't consume soy, coconut aminos is a great substitute for soy sauce or tamari.
- Cabbage and carrots can be replaced with a packaged coleslaw mix if desired.
Nutrition
Serving: 1serving | Calories: 72kcal | Carbohydrates: 7.6g | Protein: 1.2g | Fat: 4g | Saturated Fat: 0.3g | Sodium: 239mg | Fiber: 1.7g | Sugar: 4.6g