Course | Salad |
---|---|
Cuisines | Japanese |
Cooking Methods | Chopping |
Diets | Dairy Free, Egg Free, Gluten Free, Vegetarian |
Main categories | Ethnic Authentic, Low Calorie, Vegetarian |
Main Ingredient | Vegetables |
Asian Slaw
Serves: 10 servings
This colorful salad pairs well with a variety of dishes including Korean Beef Lettuce Wraps.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Tongs, WhiskIngredients
- 5 cup green cabbage thinly sliced
- ½ cup red onion thinly sliced
- ½ cup carrot grated
- 3 tablespoon rice wine vinegar unseasoned
- 1 tablespoon mayonnaise
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- Place cabbage, red onion, and carrot in a large bowl. Toss to combine.
- In a small bowl whisk together the remaining ingredients.
- Pour dressing over cabbage mixture, tossing well to coat. To enhance the flavors even more, refrigerate for 10-30 minutes, if time allows.
Nutrition
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg
Asian Slaw
$20.00 cooking fee
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