Asian-Style Cole Slaw
Note:
My friend Marie made this raw cole slaw for us when we stayed with her and her family in Marin County last fall, and I just loved it. A lovely, healthy take on the mayonnaise-laden slaws of my youth! Because the cabbage and carrots stay crunchy for days, I keep this salad made up and at the ready in the fridge for when I need a satisfying snack between meals.
Tools needed:
big bowl, whisk
Time:
20 minutes
Ingredients:
1 small head of cabbage, shredded or chopped
1 cup shredded carrots
1/4 cup fresh parsley, chopped
2 tbs sesame seeds, for topping
For the dressing:
1/4 cup sesame oil, untoasted
1 tbs agave syrup
2 tbs rice vinegar
salt and pepper to taste
Directions:
- Mix cabbage, carrots, and parsley together in a large bowl.
- Whisk oil, vinegar, and agave together in a small bowl.
- Drizzle dressing over veggies and mix in until thoroughly coated.
- Serve sprinkled with sesame seeds just prior to serving.
Serves:
6
Comments
Slaw
Hi Lisa, I hope you're doing well and having fun wherever you are. I just want to say that since I had your Asian Slaw at Bunco, I have been making/eating it almost daily. So yummy. Thank you. I love your website.
Hey Barbara!
Thank you! I'm glad you found it. The tropical bean salad I just put on is pretty yummy, too.
Hope to see you soon!
Lisa
Post new comment