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Quick Asian Coleslaw with Sesame Dressing

A vibrant and crunchy salad combining fresh vegetables with a rich, nutty sesame dressing, perfect for barbecues and potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegetarian
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 2/3 cup cider vinegar Look for organic for better flavor.
  • 3.5 tbsp sugar You can substitute with honey or agave for a more natural sweetness.
  • 2 tbsp sesame oil Opt for toasted sesame oil for a deeper flavor.
  • 1/2 tsp salt Himalayan pink salt works beautifully here.
  • 1/4 tsp ground ginger Fresh grated ginger also adds a lovely kick.
  • Freshly cracked black pepper to taste
For the Salad
  • 1/2 head red cabbage thinly sliced (Choose a vibrant red cabbage for the best crunch!)
  • 1/2 head green cabbage thinly sliced
  • 1 medium carrot shredded into 2-inch matchsticks
  • 1/3 piece red bell pepper diced into 1/4-inch pieces (Feel free to use yellow for extra color!)
  • 1.5 bunches cilantro roughly chopped
  • 2 scallions sliced thinly
  • 1/2 cup shelled edamame Frozen works perfectly, just make sure it’s thawed and drained.
  • 2.5 tbsp sesame seeds Toasted sesame seeds add a great nutty texture.
  • 1/4 cup peanuts coarsely chopped (Use unsalted for a healthier option.)

Method
 

Preparation
  1. In a large mixing bowl, whisk together the cider vinegar, sugar, sesame oil, salt, ground ginger, and black pepper until the sugar is fully dissolved.
  2. Heat a dry skillet over medium heat. Add the sesame seeds and toast them for 2-3 minutes, stirring frequently, until they are fragrant and lightly golden.
  3. Wash and thoroughly dry the red and green cabbage. Thinly slice them using a mandoline or sharp knife into uniform pieces. Shred the carrot and dice the red bell pepper.
  4. Add the sliced red cabbage, green cabbage, shredded carrot, diced red bell pepper, edamame, chopped cilantro, and scallions to the bowl with the dressing.
  5. Using tongs or two forks, gently toss everything until all the vegetables are coated in the dressing.
  6. Cover and refrigerate for at least 30 minutes to allow all the flavors to meld together.
  7. Just before serving, sprinkle the chopped peanuts on top.

Notes

For an added layer of flavor, try adding a tablespoon of soy sauce to the dressing. Store any leftovers in an airtight container in the fridge for up to 3 days.