Asian Slaw
Looking for an easy side dish to feed a large crowd? You can make this up to a day ahead of time. This Asian Slaw is perfect for your next summer cookout!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 10 1x
- Category: Side Dish
- Cuisine: Asian, vegetarian, gluten free
Ingredients
Units
Scale
- For the Slaw:
- 1/2 head green cabbage about 5 cups chopped into thin strips
- 1/2 head red cabbage about 5 cups chopped into thin strips
- 2 carrots about 1 cup shredded
- 1/2 red pepper about 1 cup sliced thin
- 1/2 orange pepper about 1 cup sliced thin
- 1/2 cup chopped scallions
- 1/2 cup chopped leeks
- 1/2 cup slivered almonds
- For the dressing:
- 1/4 cup Tamari gluten free soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 1 Tbs sesame oil
- 1 Tbs peanut butter
- 1/4 tsp sea salt
- 1/2 tsp ground pepper
- 1 Tbs minced ginger
- 1 tsp minced garlic
- 2 Tbs olive oil
Instructions
- For the Slaw:
- In large bowl mix all of the slaw ingredients together. You can make this up to a day ahead of time and keep in the fridge. Do not add dressing until 10 minutes prior to serving or cabbage will look wilted. Serve within an hour of adding dressing.
- This makes a large batch so you will have leftovers, which I think is great on its own for lunches the next day.
- For the Dressing:
- Mix together all ingredients for the dressing until peanut butter is dissolved.
- Pour over slaw, mix well.
- Enjoy!
Find it online: https://tastefulventure.com/asian-slaw/
