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Crunchy Asian Slaw favourite

Crunchy Asian Slaw

Introduce

Chef :

Helen Klassen

Crunchy Asian Slaw

A tasty slaw with a tangy Asian-inspired dressing that's packed with freshness, vibrant colours, and a satisfying crunch. It's a burst of flavour that always leaves a great impression!

Ingredient

Food ration :

10 servings

Cooking time :

30 min
2 cups

shredded green cabbage

2 cups

shredded red cabbage

1 cup

shredded carrots

2 tbsp

cilantro, finely chopped

1/2 cup

green onions finely chopped

1/4 cup

avocado oil

1 tbsp

toasted sesame oil

2 tbsp

rice vinegar (original recipe was 4 tbsp)

1 tbsp

honey

2 tbsp

light soy sauce

2

garlic cloves, finely chopped

1 tsp

ginger, finely chopped

1 tsp

sesame seeds

Cooking instructions

* Step 1

Veggies: Shred the vegetables finely and set them aside. I used my food processor to get super thin strips.
Image step 1 Image step 1 Image step 1

* Step 2

Dressing: Put all dressing ingredients into a mason jar and shake.
Image step 2

* Step 3

Fry noodles: Heat oil and fry noodles until crispy (3-5 seconds), then break into pieces.
Image step 3 Image step 3

* Step 4

Combine the veggies with the dressing. Toss crispy noodles into the slaw or set beside as a personal topper.
Image step 4

* Step 5

Serve and enjoy!
Image step 5

Note: if there is a photo you can click to enlarge it

Tag

Asian shredded green cabbage Shredded Red Cabbage shredded carrots cilantro, finely chopped green onions finely chopped avocado oil toasted sesame oil rice vinegar (original recipe was 4 tbsp) honey light soy sauce garlic cloves, finely chopped ginger, finely chopped sesame seeds

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1. Start Small

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