Recipe: Simple Asian Slaw
Here is an easy way to jazz up cabbage slaw and an alternative way to enjoy vibrant Asian-style flavors!
The rainbow colors in this dish are partially created by phytochemicals. These chemicals, found naturally in plants, give veggies their unique color and also provide health benefits for humans. Many act as antioxidants, serving to protect the body from free-radical damage, and different groups may help with preventing certain types of cancers. Try to enjoy a rainbow of veggies to reap the benefits of each category!
Simple Asian Slaw
- 1 small head green cabbage, thinly sliced (about 3 C)
- 1/2 small head purple cabbage, thinly sliced (about 1 C)
- 1 medium carrot, shredded (about 1 C)
- 1 medium red, yellow, or orange bell pepper, thinly sliced
- 2 green onions, sliced (white/rooted end discarded)
- 1 Tbsp sesame seeds, optional
- 1/4 C chopped cilantro, optional
- ¼ C rice vinegar
- 1 Tbsp olive oil
- ½ tsp salt
- 1 Tbsp sesame oil
- 1 tsp honey
- Combine green and purple cabbage, carrot, bell pepper, green onion, and cilantro in a medium-size bowl.
- In a smaller bowl, combine dressing ingredients and mix together with whisk or fork.
- Pour dressing over slaw and toss together to evenly coat slaw. Garnish with sesame seeds, if desired.
- Refrigerate slaw for 30 minutes before serving.
TIP: Make it a meal by pairing this slaw with a protein such as shelled edamame, marinated tempeh (for a vegetarian meal), or precooked chicken or shrimp.
Recipe modified from: Spend With Pennies