Description
This Asian Slaw Recipe has it all! Fiery pops of color and an unreal crunch covered in a bright, punchy Asian dressing. Ready in 15 minutes from start to finish!
Ingredients
Scale
- 1 10-ounce bag coleslaw or shredded cabbage
- 1 red bell pepper, cored, seeded, and finely sliced, lengthwise
- 1 small carrot, shredded
- 3 scallions, finely chopped
- 1/4 cup sliced almonds
- 1/2 cup canned mandarin oranges, drained
- 1/2 cup fried wonton strips
Dressing:
- 4 tablespoons grapeseed or vegetable oil
- 1 tablespoon grated ginger
- 3 tablespoons plain rice vinegar
- 2 tablespoon soy sauce
- 2 tablespoons honey (add more for a sweeter dressing)
- 1 tablespoon toasted sesame oil
- Salt and pepper to taste
Instructions
- Make the dressing by whisking all the ingredients in a bowl and set aside.
- Put coleslaw, red bell pepper, carrot, and scallions in a bowl and toss. Set aside.
- Put the almonds in a pan and turn the heat to low. Stir constantly until the almonds turn golden brown and add them to the slaw.
- Pour the dressing over the slaw and toss well until all the ingredients are well coated.
- Top with mandarin oranges and wonton strips.
Notes
Prep ahead of time: Chop all your veggies and keep them refrigerated in an airtight container, or in a salad bowl sealed with cling wrap. Whisk all the ingredients for the dressing and save it in a jar, refrigerated. Toss all the ingredients together right before serving.
Make it gluten-free: switch the soy sauce for tamari sauce or liquid aminos. Instead of using wonton strips, break a few gluten-free crackers over the salad and serve.
Nutrition
- Serving Size:
- Calories: 286
- Sugar: 13.6 g
- Sodium: 213.2 mg
- Fat: 21.9 g
- Saturated Fat: 12 g
- Carbohydrates: 22 g
- Fiber: 4.9 g
- Protein: 4.4 g
- Cholesterol: 0.1 mg
