Asian Coleslaw with Ginger Soy Dressing

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

8 to 10 servings
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
Associated Recipes:

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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