Asian Coleslaw
4 Servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Adopted from Hedonism Eats.
A go-to, bare-bones version for summer coleslaw with an asian influence. Perfect for barbecues or hot weather dinners.
Ingredients
Lime-Garlic Dressing
1 large garlic clove
Small pinch of salt
2-3 Tbsp freshly squeezed lime juice, to taste
2 Tbsp sugar
2 Tbsp fish sauce or coconut aminos
2 Tbsp rice wine vinegar
2-4 Tbsp sesame oil
¼ tsp freshly ground black pepper, or more to taste
Very finely minced fresh chilies (Thai, bird’s eye, serrano, or jalapeno) to taste
Slaw Base
5 cups (about 10 oz) finely shredded fresh green cabbage (“angel hair” cut)
1 cup finely shredded fresh (or pickled) carrots
1/2 cup of Fresh Herbs - Shiso, Cilantro, Thai Basil, and or Mint
¼ cup green onion, fried shallots, sesame seeds or chopped toasted peanuts (optional)
Instructions
Make the dressing - Use the flat side of a chef’s knife to crush the garlic clove with a pinch of salt. Pound (carefully!) on the flat side of the knife , and then mince as finely as possible to create a paste. Put the garlic paste in a small non-reactive mixing bowl. Whisk in the remaining ingredients, adjusting sourness (lime/vinegar), richness (oil), and spiciness (chilies and pepper) to taste. Let it sit a bit if you can, so the flavors have time to meld.
Make the Salad base - Shred and mix the cabbage and carrots in a large mixing bowl that gives you room to toss the salad. Finely chop the fresh herbs sprigs. Add the herbs to the cabbage in the bowl.
When you’re ready to eat, toss the salad base thoroughly with the dressing. Add diced green onions, fried shallots, sesame seeds or chopped peanuts, as desired. Enjoy!
