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Asian Sesame Slaw

Shredded napa and red cabbage tossed with carrots, edamame, and scallions in a savory sesame-ginger dressing. Crunchy, vibrant, and ready in 15 minutes with no cooking required.

15 minEasyServes 4140 cal/serving

AsianSaladNo-CookVeganVegetarianLow CarbDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

  • 4 cups napa cabbage, thinly shredded
  • 2 cups red cabbage, thinly shredded
  • 1 cup carrots, shredded
  • 1 cup shelled edamame, thawed if frozen
  • 4 scallions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp sesame seeds, toasted
  • 2 tbsp toasted sesame oil
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp fresh ginger, grated
  • 2 tsp maple syrup
  • 1 garlic clove, minced

Instructions

  1. 1

    In a small bowl, whisk together 2 tbsp toasted sesame oil, 3 tbsp rice vinegar, 2 tbsp soy sauce (or tamari for gluten-free), 1 tsp grated fresh ginger, 2 tsp maple syrup, and 1 minced garlic clove until combined.

  2. 2

    In a large bowl, toss 4 cups thinly shredded napa cabbage, 2 cups thinly shredded red cabbage, 1 cup shredded carrots, 1 cup thawed if frozen shelled edamame, and 4 sliced scallions together.

  3. 3

    Pour the dressing over the slaw and toss well until everything is evenly coated.

  4. 4

    Top with 1/4 cup chopped fresh cilantro and 2 tbsp toasted sesame seeds. Toss once more and serve immediately, or refrigerate for up to 1 hour. Toss again before serving.

Questions

How long does Asian Sesame Slaw keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Asian Sesame Slaw?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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