Asian-Inspired Green Cabbage Slaw
Asian-Inspired Green Cabbage Slaw: Ready in Minutes
This Asian-inspired green cabbage slaw is a salad that never disappoints. With its perfect balance of sweet, tangy, and savory flavors, it’s always the first dish to disappear at any dinner party. The simple vinaigrette, combined with crunchy roasted seeds, creates a delicious mix of textures that keeps everyone coming back for more. Whether you’re preparing a family dinner or entertaining guests, this slaw is a quick and easy recipe you’ll want to make again and again.
How to Make Asian-Inspired Slaw:
This slaw is as simple to make as it is delicious. The dressing is easy to remember—just equal parts oil, vinegar, soy sauce, and sugar. Cook it briefly until the sugar dissolves, then let it cool. While the dressing is cooling, roast sesame seeds and a mix of your favorite seeds to enhance the crunch. Toss everything together, let the flavors meld for a bit, and it’s ready to serve. Done in minutes, this slaw is perfect for a busy family dinner or as a light side for any occasion.
With minimal effort and maximum flavor, this quick recipe is a fantastic addition to your menus. Try it once, and you’ll never let a dinner pass without it!
- Vegetarian, Vegan, Gluten-Free, Keto
- , Veggies
- , Salad, Lunch, Dinner
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4-6 ppl
Ingredients
1/2 green cabbage
4-6 Tbsp Sesame seeds
1/2-1 cup choice of seeds:
sunflower, pumpkin seeds, pignolis, etc.
Vinaigrette:
1/3 cup oil
* safflower or other vegetable oil. Not olive
1/3 cup white wine vinegar
* or regular white vinegar)
1/3 cup soy sauce
1/3 cup sugar
Directions
1. Mix oil, vinegar, soy sauce and sugar in a small pot. Heat up until all sugar dissolves, but do not boil. When starts to bubble a bit and all sugar dissolved, remove from the heat and let cool.
2. Roast the sesame seeds on a pan (no need for oil). When slightly darkened, add to your cabbage.
* Pay attention- seeds can burn very quickly.
3. In a pan with 1 Tbsp oil, roast your other seeds and/or nuts just until slightly roasted and browning, and add to your cabbage.
4. When the sauce is cooled to touch, add to the cabbage, mix, and let sit for at least 1 hour before serving.
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