Description
A vibrant and refreshing Asian Slaw featuring shredded red and napa cabbage, carrots, and optional cooked quinoa, all tossed in a flavorful sesame ginger dressing. Toasted cashews and sesame seeds add a delightful crunch, making this salad perfect as a side or a light meal.
Ingredients
Slaw Ingredients
- ⅓ cup cashews, chopped
- 1 tablespoon sesame seeds, black or white
- 3 cups red cabbage (about ⅓ pound), shredded
- 3 cups napa cabbage or green cabbage (about ⅓ pound), shredded
- 1 cup cooked quinoa (optional)
- 1 cup carrots (about ¼ pound), shredded
- ¼ cup fresh cilantro, chopped
- 2 green onions, thinly sliced
Sesame Ginger Dressing Ingredients (yields about ⅔ cup)
- ¼ cup unseasoned rice vinegar
- 1 tablespoon maple syrup or preferred sweetener
- 2 teaspoons soy sauce or tamari
- 1 teaspoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil, light or dark
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Toast Nuts and Seeds: Preheat the oven to 350°F if using the oven method. Spread the cashews and sesame seeds on a baking sheet and bake for 3-5 minutes until lightly toasted. Alternatively, toast them on the stovetop in a small skillet over medium heat for about 3 minutes, stirring frequently. Remove from heat and transfer to a plate to cool completely. Set aside.
- Prepare the Slaw: In a large mixing bowl, combine the shredded red cabbage, napa or green cabbage, cooked quinoa (if using), shredded carrots, chopped cilantro, and thinly sliced green onions. Cover the bowl and refrigerate until ready to dress and serve.
- Make the Dressing: In a separate mixing bowl, whisk together the rice vinegar, maple syrup, soy sauce, finely grated ginger, and minced garlic. Slowly drizzle in the extra virgin olive oil and sesame oil while continuously whisking or blending to emulsify the dressing. Season with sea salt and black pepper to taste. Cover and refrigerate until ready to use.
- Assemble the Salad: Just before serving, add the cooled toasted cashews and sesame seeds to the slaw bowl. Pour the sesame ginger dressing over the salad and toss thoroughly to evenly coat all ingredients.
- Storage: Store any dressed slaw in an airtight container in the refrigerator for up to 24 hours. The undressed slaw mixture can be stored in the refrigerator for up to 5 days for freshness.
Notes
- Quinoa is optional but adds extra protein and texture to the slaw.
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust maple syrup sweetness depending on preference.
- Toasting nuts and seeds enhances their flavor and crunchiness.
- This slaw is best consumed within 24 hours once dressed to maintain freshness and crunch.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (toasting nuts and seeds)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
