Name: Asian Coleslaw With Rice Vinegar Dressing Recipe
Total time: 15 min
Yield: 4
Cuisine: Asian

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This recipe for coleslaw with tangy rice vinegar dressing uses asian flavors to liven up a standard coleslaw recipe. To further highlight the asian influence, try replacing the red cabbage with napa cabbage. Cabbage is a popular vegetable in many chinese dishes, but coleslaw as westerners know it is not among them. This recipe is a good approximation of what a "Native" Chinese coleslaw might feature. 

How to make Asian Coleslaw With Rice Vinegar Dressing Recipe

Rhonda Parkinson

Crawler

Asian

<p>This recipe for coleslaw with tangy rice vinegar dressing uses asian flavors to liven up a standard coleslaw recipe. To further highlight the asian influence, try replacing the red cabbage with napa cabbage. Cabbage is a popular vegetable in many chinese dishes, but coleslaw as westerners know it is not among them. This recipe is a good approximation of what a "Native" Chinese coleslaw might feature. </p>

Red Cabbage

Carrot

Bok choy stalks

Mung bean sprouts

Extra virgin olive oil

Rice vinegar

step 1

Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. 

step 2

Separate the bok choy stalks and leaves. Cut the stalks diagonally and the leaves straight across. 

step 3

Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside. 

step 4

In a small bowl, whisk together the olive oil and rice vinegar. Whisk in the sesame seed oil. 

step 5

Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle toasted sesame seeds on top. Chill until ready to serve. 

step 6

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