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Asian-Style Slaw

This is a very flexible recipe, really just a template. Napa and Savoy cabbages work well, whether by themselves or mixed with the regular shredded red and green, and celery, jicama and radish add an additional crunch. Add orange and yellow bell peppers as well as the red and make everything look like a fiesta. Use parsley if you’re not fond of cilantro, cut back on, or don’t use at all, the cumin and coriander if they don’t appeal.

The objective is crunchy, tangy and colourful. Any leftover Thai dipping sauce, with the addition of a little more oil, will work too. Trust your instincts. The salad will soften the longer you keep it (3-4 days, refrigerated), but will still taste great… use it up on tacos, and even in sandwiches.

Asian-Style Slaw
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Asian-Style Slaw

Ingredients

Salad

  • 1 1/2 cups finely shredded green cabbage
  • 1 1/2 cups finely shredded red cabbage
  • 1/2 cup red pepper, julienne
  • 1/2 cup snow peas, julienne
  • 1/2 cup carrots, julienne
  • 1/4 cup finely sliced green onion, cut diagonally
  • 1/4 cup cilantro, chopped

Asian-inspired dressing

  • 1/4 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1 tsp honey
  • 1/2 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp fresh ginger, finely minced
  • 1 clove garlic, minced
  • 1/8 tsp chili flakes

Instructions

Salad

  • Toss together all ingredients with salad dressing.

Asian-inspired dressing

  • Whisk all ingredients together and pour over salad. Let salad sit so flavours can mingle.

Notes

Mexican-inspired dressing:
Substitute lime juice for vinegar, salt for soy sauce, minced jalepeño for chile flakes, julienne red onion for scallions, and add a pinch each of ground cumin and coriander.
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