Crunchy Asian Slaw

Name: Crunchy Asian Slaw
Total time: 1800 s
Yield: 10 servings
Cuisine: American
Ingredients: 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; Salt and pepper, to taste; Fried rice noodles

Helen Klassen @cook_helenk

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!

Helen Klassen @cook_helenk

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!

Saved

Ingredients

30 min

10 servings

Vegtables
2 cupsshredded green cabbage
2 cupsshredded red cabbage
1 cupshredded carrots
2 tbspcilantro, finely chopped
1/2 cupgreen onions finely chopped
Dressing
1/4 cupavocado oil
1 tbsptoasted sesame oil
2 tbsprice vinegar (original recipe was 4 tbsp)
1 tbsphoney
2 tbsplight soy sauce
2garlic cloves, finely chopped
1 tspginger, finely chopped
1 tspsesame seeds
Salt and pepper, to taste
Garnish
Fried rice noodles

Saved

Steps

30 min

1

Veggies: Shred the vegetables finely and set them aside. I used my food processor to get super thin strips.
2

Dressing: Put all dressing ingredients into a mason jar and shake.
3

Fry noodles: Heat oil and fry noodles until crispy (3-5 seconds), then break into pieces.
4

Combine the veggies with the dressing. Toss crispy noodles into the slaw or set beside as a personal topper.
5

Serve and enjoy!