Vegan Sesame Ginger Coleslaw Stacey Homemaker from www.staceyhomemaker.com
Description
Asian coleslaw is a refreshing and tangy salad that is perfect for any summer meal. This recipe uses rice vinegar, which adds a sweet and sour flavor to the dish. The slaw is made with a variety of fresh vegetables, including cabbage, carrots, and bell peppers, and is dressed with a simple and delicious dressing. This dish is not only healthy but also vegan and gluten-free, making it a great option for those with dietary restrictions.
Prep Time
The prep time for this recipe is approximately 20 minutes.
Cook Time
There is no cooking required for this recipe.
Ingredients
For the coleslaw: - 1 small head of green cabbage, shredded - 1 small head of red cabbage, shredded - 2 medium carrots, peeled and grated - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1/2 cup chopped fresh cilantro For the dressing: - 1/4 cup rice vinegar - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey - 1 tablespoon grated ginger - 2 cloves garlic, minced - Salt and pepper to taste
1. In a large mixing bowl, combine the shredded green and red cabbage, grated carrots, sliced red and yellow bell peppers, and chopped cilantro. Mix well. 2. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, salt, and pepper until well combined. 3. Pour the dressing over the vegetables and mix well. 4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. 5. Serve the coleslaw cold and enjoy!
Notes
- You can add other vegetables to the coleslaw, such as thinly sliced onions, snow peas, or bean sprouts. - To make the dish spicier, add a pinch of red pepper flakes or a chopped chili pepper to the dressing. - This coleslaw can be made ahead and stored in the refrigerator for up to three days.
Nutrition Info
This recipe makes approximately 8 servings. Each serving contains: - Calories: 84 - Fat: 3g - Carbohydrates: 14g - Fiber: 4g - Protein: 3g
Recipe Tips
- To make the shredding and grating process easier, use a food processor with a shredding blade. - If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. - Make sure to taste the dressing before pouring it over the vegetables, and adjust the seasoning to your liking.
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