Asian Slaw

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Fresh and crunchy Asian slaw made with cabbage, sugar snap peas, red onion, and cilantro tossed in a sweet and tangy sesame dressing.

Course Salad

Cuisine American, Asian

Prep Time 15

Total Time 15

Servings people

Calories 124kcal

Combine all dressing ingredients in a jar with a lid. Shake until well combined.
3 tablespoons Rice Vinegar, 2 tablespoons Olive Oil, 1 tablespoon Sesame Oil, 2 teaspoons Honey, 1 teaspoon Salt, ½ teaspoon Pepper, ½ teaspoon Ground Ginger, ⅛ teaspoon Red Pepper Flakes

Thinly slice the green and red cabbage and place in a large bowl. Add the sliced red onion, sliced sugar snap peas, and cilantro.
6 cups Sliced Green Cabbage, 2 cups Sliced Red Cabbage, 1 cup Sliced Sugar Snap Peas, ½ Red Onion, ¼ cup Fresh Cilantro
Give the dressing another shake, then pour it over the slaw. Toss until well combined and evenly coated with the dressing.
Sprinkle with toasted sesame seeds.
2 tablespoons Toasted Sesame Seeds
Serve right away or cover and refrigerate until ready to serve.

Slice the vegetables thinly. Thin slices make the slaw easier to toss and help distribute all the vegetables throughout each serving.
Shake the dressing again before adding it. The dressing may separate while you prepare the vegetables, so give it another good shake just before pouring it over the slaw.
Toss well. Make sure the cabbage and other vegetables are evenly coated with the dressing.
Toast the sesame seeds. Toasting brings out more of their flavor.
Adjust the heat. Use more or less red pepper flakes depending on how much heat you want.

If you're not a fan of cilantro, you can omit or replace with flat Italian parsley.