Description
A vibrant and refreshing coleslaw featuring crunchy cabbage, carrots, and a nutty sesame dressing.
Ingredients
Scale
- 2/3 cup cider vinegar
- 3.5 tbsp sugar
- 2 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp ground ginger
- Black pepper, to taste
- 2.5 tbsp sesame seeds
- 1 carrot, shredded into 2-inch matchsticks
- 1.5 bunches cilantro, leaves only, roughly chopped
- 2 scallions, thinly sliced
- 1/2 head red cabbage, thinly sliced
- 1/2 head green cabbage, thinly sliced
- 1/2 cup shelled edamame
- 1/3 red bell pepper, diced into 1/4-inch pieces
- 1/4 cup peanuts, coarsely chopped
Instructions
- In a large bowl, whisk together the cider vinegar, sugar, sesame oil, salt, ground ginger, and black pepper until the sugar is completely dissolved. Toast the sesame seeds over medium heat for 2-3 minutes, then toss them into the dressing and set aside.
- Wash and dry the cabbages. Slice the cabbages into uniform pieces and shred the carrot into matchsticks. Dice the red bell pepper, chop the cilantro, slice the scallions, and coarsely chop the peanuts.
- In the bowl with the sesame dressing, combine the sliced cabbage, shredded carrot, diced red bell pepper, shelled edamame, chopped cilantro, and sliced scallions. Toss until coated, cover, and refrigerate for at least 30 minutes. Before serving, sprinkle with chopped peanuts.
Notes
For the best flavor, use fresh, organic vegetables and toasted sesame seeds. Don’t skip the marination step for optimal flavor development.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg