A vibrant and crunchy Asian Cabbage Slaw packed with shredded green and red cabbage, carrots, broccoli, and green onions, tossed in a tangy, slightly sweet, and spicy sesame dressing, topped with crispy chow mein noodles and toasted sesame seeds for extra texture and flavor.
Total Time:20 minutes
Yield:6 servings
Ingredients
Vegetables
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup finely chopped broccoli florets
4 green onions, sliced
Toppings
1 cup crispy chow mein noodles or fried wonton strips
1 tablespoon sesame seeds
Dressing
1/4 cup rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon honey or maple syrup
1 tablespoon toasted sesame oil
1 tablespoon neutral oil
1 teaspoon grated ginger
1 clove garlic, minced
Juice of 1 lime
Optional: 1/2 teaspoon sriracha or chili paste
Instructions
Prepare vegetables: Shred the green and red cabbages and carrots finely, chop the broccoli florets into small pieces, and slice the green onions thinly to ensure a crisp and balanced texture in the slaw.
Make the dressing: In a bowl or jar, whisk together rice vinegar, soy sauce or tamari, honey or maple syrup, toasted sesame oil, neutral oil, grated ginger, minced garlic, lime juice, and optionally sriracha or chili paste to create a flavorful and balanced dressing.
Toss the slaw: In a large bowl, combine the shredded and chopped vegetables with the prepared dressing, tossing thoroughly to ensure all ingredients are evenly coated with the tangy and savory dressing.
Add toppings: Just before serving, sprinkle the crispy chow mein noodles or fried wonton strips along with toasted sesame seeds on top of the slaw to add crunchiness and nutty aroma.
Serve or store: Serve the slaw immediately for the best crunch, or refrigerate the mixture without the crispy toppings and add them just before serving to maintain their crisp texture.
Notes
For a gluten-free option, use tamari instead of soy sauce and ensure chow mein noodles or wonton strips are gluten-free or use toasted nuts as an alternative topping.
Maple syrup can replace honey for a vegan version of the dressing.
To enhance the spicy flavor, adjust the amount of sriracha or substitute with chili flakes as preferred.
For extra freshness, add chopped fresh cilantro or mint leaves to the slaw.
The slaw is best served the same day to preserve the crunchiness of the vegetables and toppings.
