Description
A vibrant and crunchy Asian Slaw featuring red and napa cabbage, shredded carrots, and optional cooked quinoa, tossed in a flavorful sesame ginger dressing with toasted cashews and sesame seeds. Perfect as a light, refreshing side salad with a balance of sweet, savory, and nutty flavors.
Ingredients
Scale
Slaw
- 1/3 cup Cashews (chopped)
- 1 tablespoon Sesame Seeds (black or white)
- 3 cups Red Cabbage (1/3 pound shredded)
- 3 cups Napa Cabbage or Green Cabbage (1/3 pound shredded)
- 1 cup Cooked Quinoa (optional)
- 1 cup Carrots (1/4 pound shredded)
- 1/4 cup Fresh Cilantro (chopped)
- 2 Green Onions (thinly sliced)
Dressing
- 1/4 cup Unseasoned Rice Vinegar
- 1 tablespoon Maple Syrup (or preferred sweetener)
- 2 teaspoons Soy Sauce (or Tamari)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 cloves Garlic (minced)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Sesame Oil (light or dark)
- Sea Salt (to taste)
- Black Pepper (to taste)
Instructions
- Toast Cashews and Sesame Seeds: You can toast the cashews and sesame seeds either in the oven or on the stovetop. For the oven, preheat to 350°F, spread the nuts and seeds on a baking sheet, and bake for 3–5 minutes until fragrant and lightly toasted. For the stovetop, heat them in a small skillet over medium heat for about 3 minutes, stirring frequently to avoid burning. Once toasted, transfer to a plate to cool completely and store at room temperature until needed.
- Prepare the Slaw Base: In a large mixing bowl, combine the shredded red cabbage, napa or green cabbage, cooked quinoa if using, shredded carrots, chopped cilantro, and thinly sliced green onions. Mix gently to combine all the fresh ingredients evenly. Cover the bowl and refrigerate until you are ready to dress and serve the slaw.
- Make the Dressing: In a separate mixing bowl, whisk together the rice vinegar, maple syrup, soy sauce, freshly grated ginger, and minced garlic. Slowly drizzle in the extra virgin olive oil and sesame oil while whisking continuously to emulsify the dressing. Season with sea salt and black pepper to taste. Cover and refrigerate the dressing until serving time.
- Assemble and Serve: When ready to serve, add the toasted cashews and sesame seeds to the chilled slaw mixture. Pour the prepared dressing over the salad and toss thoroughly to ensure everything is evenly coated. Serve immediately for the best crunch and freshness.
- Storage: You can store the dressed slaw in an airtight container in the refrigerator for up to 24 hours. If you prefer to store the slaw without dressing, it will keep fresh for up to 5 days, allowing you to dress it just before serving to maintain crispness.
Notes
- This Asian slaw is a mouthwatering combination of crunchy vegetables with a sweet and savory dressing that always disappears fast at gatherings.
- Quinoa is optional but adds extra protein and texture to the slaw.
- Adjust the maple syrup quantity based on your preferred sweetness.
- To enhance the nutty flavor, lightly toast the sesame seeds and cashews just before assembling the salad.
- The slaw is best enjoyed fresh but can be stored as noted for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 158 kcal
- Sugar: 5 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
