Asian-Style Cabbage Slaw

Asian-Style Cabbage Slaw

This bright, colourful, Asian-style coleslaw is a must-have at your next BBQ, picnic, or potluck. The Chinese cabbage, snap peas, carrot, and red pepper pair well with this flavourful dressing. For a gluten-free version substitute regular soy sauce for a wheat-free soy sauce.

Makes
8
  • Ingredients

    Dressing

    • 1/4 cup rice vinegar (60 mL)
    • 2 Tbsp chopped fresh cilantro (30 mL)
    • 1 Tbsp low sodium soy sauce (15 mL)
    • 1 garlic clove, minced (1)
    • 1 Tbsp fresh ginger, minced (15 mL)
    • 1 jalapeno pepper, finely chopped (1)
    • 1 1/2 Tbsp canola oil (22 mL)
    • 1 Tbsp sesame seeds (15 mL)
    • 1/2 tsp granulated sugar (2 mL)

    Salad

    • 8 cups Chinese cabbage (suey choy) (2L)
    • 1 small red pepper, cut into thin strips (1)
    • 2 green onions, chopped (2)
    • 2 medium carrots, grated (2)
    • 2 cups slivered snap peas (500 mL)
    • 1/3 cup slivered almonds, toasted (75 mL)
  • Directions
    • In a small bowl or glass jar, combine rice vinegar, cilantro, soy sauce, garlic, ginger, jalapeno pepper, canola oil, sesame seeds and sugar. Whisk or shake vigorously and set aside.
    • In a large salad bowl, toss together cabbage, peppers, green onion and carrot. Shake dressing again and pour over salad ingredients. Toss to coat vegetables.
    • Add snap peas and almonds before serving. Toss again and serve immediately.

Nutritional Analysis

Serving Size
1/2 cup (125 mL)
Servings
8
Calories
120
Total Fat
7 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
105 mg
Carbohydrates
11 g
Fiber
3 g
Protein
3 g