How to make Asian Slaw
The Coleslaw is a well known side, that is commonly found at cookouts and also served as an ingredient for barbecue sandwiches. Think of this Asian slaw, as a spicier cousin of the coleslaw. Crunchy vegetables & the chilled dressing makes it perfect for the summer. It makes a great side for any meal; especially so, for an Asian theme platter. I was quite tempted to try this recipe, when I saw it on The Washington Post and this has since been a regular in my kitchen, on many occasions. Sharing this crunchy recipe with my fellow bloggers at Sri Valli's CCChallenge.
Ingredients for 4 to 6 Servings:
2 Cups shredded Cabbage
2 Cups shredded Purple Cabbage
1 Cup shredded Carrots
1 small Onion, finely chopped
A handful of Cilantro leaves, chopped
Salt to taste
1/4 Tsp of crushed black pepper
1.5 Tbsp Apple Cider Vinegar
1/2 Cup of Mayonnaise
1 Tsp of Asian Sesame Oil
1/2 Tsp of Sriracha/Red-Chilli sauce
1/4 Tsp Sugar
1 Tbsp toasted, Sesame seeds
1 Tbsp of roasted, chopped Peanuts
- Toss Cabbage, Carrots, Onion, Cilantro, a pinch of Salt & Pepper in a bowl.
- In another bowl, whisk together - Vinegar, Mayonnaise, Sesame Oil, Sriracha & Sugar until smooth. Add a pinch of Salt if needed.
- Pour dressing over the shredded vegetables, toss to combine & serve immediately or chill for a few hours, tossing again before serving.
- Just before serving, finish with a shower of Sesame seeds & chopped peanuts, if desired.
- The thinner the vegetables are shredded, the better it is for the Slaw.
- You can replace the Asian sesame oil with some Olive oil, if desired.
- If you have Rice Vinegar at hand, you can use that instead of Apple Cider Vinegar too.