Description
A vibrant and crunchy Asian Slaw featuring red and napa cabbage, shredded carrots, and optional cooked quinoa, all tossed in a flavorful sesame ginger dressing with toasted cashews and sesame seeds for added texture and nutty flavor. This refreshing salad is perfect as a light meal or a side dish, combining sweet, savory, and tangy elements in a healthy, easy-to-make recipe.
Ingredients
Scale
For the Slaw
- 1/3 cup Cashews (chopped)
- 1 tablespoon Sesame Seeds (black or white)
- 3 cups Red Cabbage (shredded, about 1/3 pound)
- 3 cups Napa Cabbage or Green Cabbage (shredded, about 1/3 pound)
- 1 cup Cooked Quinoa (optional)
- 1 cup Carrots (shredded, about 1/4 pound)
- 1/4 cup Fresh Cilantro (chopped)
- 2 Green Onions (thinly sliced)
For the Sesame Ginger 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 Nuts and Seeds: To bring out their nutty flavors, toast the cashews and sesame seeds. You can do this in the oven by preheating it to 350°F and baking the nuts and seeds on a baking sheet for 3-5 minutes until lightly toasted. Alternatively, toast them on the stovetop by heating a small skillet over medium heat, then stirring the nuts and seeds frequently for about 3 minutes until toasted. Once toasted, transfer them to a plate to cool completely. You can cover and store them at room temperature until you’re ready to assemble the salad.
- Prepare the Slaw Mix: 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 well to distribute all the ingredients evenly. Cover the bowl and refrigerate until you’re 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 continuously whisking or blending to emulsify the dressing. Season with sea salt and black pepper to your taste. Cover and refrigerate the dressing until ready to use.
- Assemble and Serve: When ready to serve, add the toasted cashews and sesame seeds to the slaw mixture. Pour the prepared sesame ginger dressing over the salad and toss everything together until well combined and evenly coated with the dressing. Serve immediately for the best texture and flavor.
- Storage: Store any leftover dressed slaw in an airtight container in the refrigerator for up to 24 hours. If storing the slaw without dressing, it can be kept refrigerated for up to 5 days, allowing you to dress it fresh before serving.
Notes
- This Asian Slaw combines the crunch and vibrant colors of red and napa cabbage with the sweetness of carrots and the nuttiness of quinoa, all enhanced by a deliciously sweet and savory sesame ginger dressing.
- The toasted cashews and sesame seeds add a wonderful crunch and depth of flavor, elevating this basic coleslaw to a gourmet side dish or light meal.
- You can easily make this recipe vegan by ensuring your soy sauce or tamari is vegan-friendly and using maple syrup as the sweetener.
- For extra zest, add a splash of fresh lime juice to the dressing before tossing.
- This salad is perfect for meal prep as the non-dressed slaw keeps well in the fridge, and the dressing can be made ahead.
- Adjust sweetness and saltiness of the dressing according to your taste preference.
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
