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asian slaw

Beverley1991 avatar
Recipe by
Beverley Williams
@Beverley1991
San Antonio, TX

This slaw goes great with my Korean Pulled Pork either as a side dish or on the sandwiches.

yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Refrigerate/Freeze

Ingredients For asian slaw

  • VEGGIES
  • 1/2
    head napa cabbage, shredded
  • 4 oz
    snow peas, jullienned
  • 1 lg
    carrot, peeled and julienned
  • 1/2 c
    cabbage, shredded
  • 1/2 c
    bok choy, shredded
  • 1/2 sm
    red onion thinly sliced
  • 1/2 sm
    red bell pepper, thinly sliced
  • 1/2 c
    bean sprouts, fresh
  • SAUCE
  • 2 Tbsp
    olive oil
  • 3 Tbsp
    minced fresh ginger
  • 1 Tbsp
    minced garlic
  • 1/4 c
    rice vinegar
  • 2 Tbsp
    honey
  • 1 Tbsp
    sesame oil
  • 1 Tbsp
    low sodium soy sauce
  • to taste
    salt and pepper
  • 2 Tbsp
    toasted sesame seeds

How To Make asian slaw

  • 1
    In a small skillet, heat the olive oil over medium.
  • 2
    Add the ginger and garlic. Saute until lightly browned. Set aside.
  • 3
    Place all the veggies in a large bowl.
  • 4
    In a small bowl, whisk the vinegar, honey, sesame oil, and soy sauce until honey is dissolved.
  • 5
    Add sauteed ginger and garlic and salt and pepper to taste. Mix well.
  • 6
    Pour the sauce over the veggies. Sprinkle with the sesame seeds.
  • 7
    Gently toss to mix the veggies and coat them with the sauce.
  • 8
    Cover and refrigerate until cold. At least 1 hour.
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