A good salad can steal the show. Like this one. Colorful. Crunchy. Herby. Zingy. Let this Asian-inspired slaw be the star of your table.
We’re not in the winter doldrums yet. But we’re getting close. And this salad will make all those bland meals exciting again.
If you have an Asian pantry, the dressing takes 5 minutes. Bold flavors poured in a jar, Jamie Oliver style. Just shake the jar to emulsify and you’re ready to go.
The best part? The generous heaping of aromatic herbs. Don’t skimp on the quantity. You want enough so that every bite is herbaceously delicious.
The most challenging part of this meal will be chopping the vegetables. But if you’re in a rush, ready-made, pre-cut cabbage can save the day— like the kind used for coleslaw. Here, I used a combination of red and green cabbage. But you can use what you like and what’s readily available in your part of the world.
This salad can feed a crowd memorably. The riot of flavors. The rainbow of colors. It’s going to be the surprising star of your next get together!
A good salad can steal the show. Like this one. Colorful. Crunchy. Herby. Zingy. Let this Asian-inspired slaw be the star of your table.
- 6-7 cups combination red and green cabbage thinly shredded
- 2 carrots julienned
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
- 1 red chile pepper chopped (optional)
- 1/4 cup rice vinegar
- 1/2 cup neutral oil I used grapeseed
- 2 Tbsp soy sauce not the low-sodium kind
- 1 Tbsp honey
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 2 garlic cloves minced
- 1 inch ginger minced
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Make dressing. Measure and place all ingredients in a jar. When ready to use, cover and shake to emulsify.
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Add all vegetables to a large bowl. Shake contents of dressing in a jar to emulsify. Pour on top of vegetables. Toss and serve immediately.
* Tastes best the day that it's made. The leftovers will still be delicious but noticeably wilted.
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