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Asian Coleslaw with Ginger Soy Dressing

The Goods
  • Asian Coleslaw
  • 1 bag (16 ounces) coleslaw mix
  • 1 cup thinly sliced (lengthwise), snow peas
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced green onions (cut on the diagonal)
  • 1/2 cup minced fresh cilantro
  • 1 red bell pepper, sliced in matchstick size strips
  • Garnish with peanuts, if desired
  • Ginger Soy Dressing
  • 1/2 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon sesame oil, optional
  • 1/2 cup Mazola® Corn, Canola OR Vegetable Oil
  • 1 teaspoon whole white sesame seed

Colourful and delicious, this salad is the perfect side dish to go with Chinese BBQ ribs or grilled teriyaki kabobs.

8 to 10 servings
Prep Time:
20 min
Total Time:
20 min
Make Good is Easy

Combine Asian Coleslaw ingredients in a large mixing bowl.

For the dressing, whisk rice vinegar with soy sauce, brown sugar, ginger, garlic and sesame oil in a medium size bowl. Continue to whisk and gradually drizzle in oil. Pour dressing over coleslaw and toss to coat. Sprinkle with sesame seeds and serve immediately.

Serving Suggestions:
Garnish with additional minced green onion, fresh minced cilantro and chopped honey roasted peanuts,if desired.

For a special presentation, top this beautiful salad with quick-fried rice noodles:
Break 2 ounces of thin rice noodles into 2 batches. Place a double layer of paper towels on a plate. Heat 1-inch of  canola oil in a large saucepan to 350°F. Add one batch of the noodles to the hot oil and cook until they puff up and whiten, about 5 seconds. Use a slotted spoon to transfer to the paper towels to drain. Repeat for the remaining noodles.


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