I’m a fan of foods that go “crunch.” Such veggies are easy to find in winter, especially cabbage and carrots. In this Asian slaw, I combine the two with cilantro, rice vinegar and sesame oil to create an Asian flair.
Asian Slaw Recipe with Cabbage, Carrot and Cilantro
This super simple salad can be eaten as a meal itself if topped with peanuts, as a side salad, or as a topping to dress up tacos or grilled fish. The bright colors are cheerful, too, and you know how much I love to ogle my food as much as I like to eat it!
This brightly flavored salad offers the sharp tang of vinegar lulled by the round body and full mouth-feel of sesame oil over crisp veggies and wintery, grassy cilantro. There’s so much happening in each bite that your mouth won’t know what it did to deserve such joy.
Asian Slaw Recipe with Cabbage, Carrot and Cilantro
2 cups shredded purple cabbage
1 cup or about 3 medium carrots grated
½ white onion, thinly sliced
1 to 2 Tablespoons cilantro, chopped
¼ cup rice vinegar
1 teaspoon Sriracha hot sauce, optional (be careful—this can be hot)
2 teaspoons sesame oil
Farmers’ market ingredients: cabbage, carrots, onion, cilantro
Supermarket ingredients: rice vinegar, Sriracha hot sauce, sesame oil
Place all ingredients in a medium sized mixing bowl. Stir with a spoon to combine. Allow to rest about 10 minutes. Serve.
Yield: 4 servings or about 3 ½ to 4 cups of slaw.
Looking for more ways to cook with cabbage?
California Food Literacy Center creates Singapore Fried Rice Noodles.
Daily Nibbles makes Stir-Fried Tofu, Red Cabbage & Winter Squash.
Eating Rules features an easy Kimchi recipe.
In the Kitchen with Kath offers Noodles with Spicy Cabbage and Pork.
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