Asian Coleslaw Recipe
Easy to make with fresh cabbage, shredded carrots, and a bushel of cilantro to top it off with crushed peanuts. All you will need is a bowl and spoon to mix it together.
Servings: 5
Calories: 180kcal
Ingredients
Vegetable
- 3 cups purple cabbage shredded
- 1 carrot shredded
- ½ cup cilantro chopped
- 1 cucumber julienne sliced
- ¼ cup peanuts chopped
Dressing
- ¼ cup mayonnaise
- ¼ cup rice vinegar
- 2 garlic cloves grated
- 1 tablespoon ginger grated
- 2 tablespoon miso
- 1 tablespoon sugar
- Dash Salt and Pepper
Instructions
- Grated the ginger and a garlic clove, add to a small bowl.
- Add the miso, sugar, rice vinegar and mayonnaise to the small bowl and mix together until everything has blended together. I always taste it at this point to add my salt.
- Shred the purple cabbage and slicing thin. Slice carrots and cucumber into julienne style and place everything into the larger bowl. Chop the cilantro to mix everything together.
- Pour the dressing into the big bowl and mix everything together.
- Add chopped peanuts and sesame seeds on top.
- Let it sit for about an hour in the refrigerator before serving to let the flavors blend together before serving.
Notes
When I make the Asian Coleslaw Recipe, I will try to make it a couple of hours before serving so the flavors are able to blend in together. It gives it a richer taste.
Nutrition
Serving: 5g | Calories: 180kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 356mg | Potassium: 384mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2997IU | Vitamin C: 44mg | Calcium: 61mg | Iron: 1mg