Easy Asian Slaw
- PREP 30min
- TOTAL 30min
We are always so happy if this slaw is sitting in our fridge. When prepping the veggies, we love peeling the carrots into ribbons with a vegetable peeler. They look pretty, but the ribbons also add more texture. If you’d prefer them shredded, go for it (I usually find a the large holes on a box grater works well for shredding carrots).
You Will Need
2 medium carrots, peeled and trimmed
½ medium head cabbage, cored and shredded
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
½ cup fresh cilantro, chopped (from ½ bunch)
¼ teaspoon fine sea salt, plus more to taste
¼ cup mayonnaise (try homemade mayonnaise)
¼ cup whole milk Greek yogurt
1 ½ tablespoons fresh lime juice
1-inch piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 tablespoon soy sauce
2 tablespoons honey
1 tablespoon toasted sesame seeds (optional)
Directions
1Using a vegetable peeler, peel the carrots into long, thin strips (like ribbons). Place the carrots in a large bowl with the cabbage, bell pepper, green onions, and cilantro. Add ¼ teaspoon of salt and toss well.
2In a small bowl, stir together the mayonnaise, yogurt, lime juice, ginger, soy sauce, and honey. Taste, then season with additional salt.
3Pour the dressing over the vegetables, add the optional sesame seeds, and toss. Refrigerate for 20 minutes before serving.
Adam and Joanne's Tips
- Store the slaw in an airtight container in the fridge for up to 4 days. Toss well before serving.
- Mayonnaise gives the dressing a richer flavor, but you can swap it for more yogurt.
- Nutrition facts provided are estimates.