Asian Coleslaw – a delicious recipe with Ingredients, head green cabbage, head red cabbage, salt, carrots, scallions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Instructions
2
1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
3
2. Meanwhile, peel the carrots and grate them into thin shreds.
4
3. Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.
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4. Add carrots to the cabbage and mix well.
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5. Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
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6. Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving
161
kcal
Calories
8
g
Fat
22
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Ingredients, 1 medium head green cabbage, 1 medium head red cabbage, 3 tablespoons sea salt, and more.
Yes, Asian Coleslaw falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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