Asian Ginger & Soy Coleslaw Salad Recipe

Name: Asian Ginger & Soy Coleslaw Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice vinegar; 1 to 1 1/2 tablespoons low sodium soy sauce; 3/4 cup vegetable oil; 1 teaspoon toasted sesame oil; 1/2 to 3/4 tablespoons fresh ginger, grated; 1 clove fresh garlic, chopped finely; dash of Sriracha chili sauce (to taste); ground black pepper (to taste); 1 head of red cabbage; 1 head of white cabbage; 1 large carrot (peeled and grated); 2-3 persian or small seedless cucumbers (peel on) chopped; 1 small daikon radish (cut into thin strips); prepared seaweed salad (I get this at my local grocer (I like to serve this along with the coleslaw)

Servings: persons

1/4 cup rice vinegar
1 to 1 1/2 tablespoons low sodium soy sauce
3/4 cup vegetable oil
1 teaspoon toasted sesame oil
1/2 to 3/4 tablespoons fresh ginger, grated
1 clove fresh garlic, chopped finely
dash of Sriracha chili sauce (to taste)
ground black pepper (to taste)
1 head of red cabbage
1 head of white cabbage
1 large carrot (peeled and grated)
2-3 persian or small seedless cucumbers (peel on) chopped
1 small daikon radish (cut into thin strips)
prepared seaweed salad (I get this at my local grocer (I like to serve this along with the coleslaw)

1
["To make the dressing, place the first eight ingredients in a glass or stainless steel bowl and whisk them together thoroughly.", "You can choose to mix the ingredients in a blender for about 10 seconds until fully combined.", "Transfer to a large bowl and let stand, covered, for 30 minutes to let the flavors combine naturally.", "Makes approximately 1 cup of vinaigrette (save extra dressing for future salads or to marinate chicken or meat for grilling)", "Wash and shred the red cabbage and white cabbage by hand or with a food processor.
2
You can use as much cabbage as you wish to serve, I usually use about half the white cabbage and less than half of the red cabbage as they tend to be larger.", "Place the shredded cabbage in a large deep bowl, add the shredded carrot, chopped cucumbers and sliced daikon radish and mix well.", "Dress with the vinaigrette to your taste a few minutes prior to serving to allow the flavors to combine well. You can sprinkle with toasted sesame seeds if desired.", "Serve along with the prepared seaweed salad I love this as a delicious side dish to my asian chicken patties and vegetable rice cakes."]

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup rice vinegar, 1 to 1 1/2 tablespoons low sodium soy sauce, 3/4 cup vegetable oil, 1 teaspoon toasted sesame oil, and more.

Yes, Asian Ginger & Soy Coleslaw Salad 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.

Asian Ginger & Soy Coleslaw Salad

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