Asian-Inspired Slaw

This Asian-inspired slaw is crisp, colorful, and bursting with fresh flavor. Perfect as a side for grilled meats, in tacos, or on its own, it combines finely shredded cabbage, fresh herbs, and a tangy sesame dressing. This recipe was featured in my newest episode with Homeworthy, where I share some of my favorite dishes for entertaining.

INGREDIENTS

4 cups green cabbage, shredded (very fine in food processor)

2–3 cups purple cabbage, shredded (very fine in food processor)

1 cup shredded carrot (about 2 medium carrots)

3–6 scallions, chopped from the light green to the white part

1 cup cilantro, roughly chopped (about 1 bundle)

Chopped peanuts

Sesame seeds

DRESSING

3 tbsp olive oil

3 tsp toasted sesame oil

¼ cup rice wine vinegar (tangy variety)

1 tbsp soy sauce

1 tbsp fresh ginger, peeled and grated (or pre-minced from a tube)

1 garlic clove, minced

½ tsp kosher salt

1–2 tsp honey (or maple syrup or sugar), if you want it sweeter!

Step 1: Prepare the cabbage and carrots by shredding them in a food processor until very fine. Place in a large mixing bowl.

Step 2: Add scallions and cilantro to the bowl with the cabbage mixture. Toss gently to combine.

Step 3: In a small bowl or jar, whisk together olive oil, toasted sesame oil, rice wine vinegar, soy sauce, ginger, garlic, kosher salt, and honey until well combined.

Step 4: Right before serving, pour the dressing over the slaw and toss until everything is evenly coated.

Step 5: Top with chopped peanuts and sesame seeds. Serve immediately for maximum crunch.