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.
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 clove garlic clove, minced
Instructions
-
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 clove minced garlic clove until combined.
-
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
Pour the dressing over the slaw and toss well until everything is evenly coated.
-
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.