Asian Coleslaw Recipe | Molly Yeh
Level: Simple
Serves: 4 to 6
Nutrition Per Serving: (1 of 6 servings) 222 Calories, 19 g Fat, 3 g Saturated Fat, 13 g Carbohydrates, 3 g Fiber, 6 g Sugar, 3 g Protein, 8 mg Cholesterol, 442 mg Sodium
Total Time: 40 minutes (includes chilling)
Hands-on Time: 20 minutes
Whip up this creamy, crunchy Asian coleslaw from Molly Yehperfect for using leftover cabbage from potstickers! It gets even better as flavors meld, and pairs beautifully with any protein. Get ready for a fresh, zesty side that'll steal the show at your next meal.
Ingredients
- 1/2 cup (120g) Japanese mayonnaise (such as Kewpie)
- 1 lime, zest and juice
- 2 tablespoons (30g) plain rice vinegar
- 1 tablespoon (15g) soy sauce
- 2 teaspoons freshly grated ginger
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 teaspoon sriracha
- 1/2 teaspoon kosher salt, and more if desired
- 1 small red cabbage (approx. 1 1/4 lbs/567g), finely sliced
- 1 cup (70g) shredded carrots
- 1 small yellow bell pepper, sliced thin
- 4 scallions, thinly sliced
- 1 cup (24g) loosely packed cilantro leaves, coarsely chopped
- 3 tablespoons (20g) toasted sesame seeds, divided
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Instructions
- In a large mixing bowl, whisk together the Japanese mayonnaise, lime zest and juice, rice vinegar, soy sauce, grated ginger, sesame oil, honey, sriracha, and 1/2 teaspoon of salt. Mix until smooth. Add the shredded cabbage, carrots, bell pepper, scallions, cilantro, and 2 tablespoons of sesame seeds. Toss with tongs until evenly coated. Taste and adjust salt.
- For the best flavor, cover and chill 15 to 20 minutes to let tastes blend.
- Before serving, sprinkle with the remaining tablespoon of sesame seeds.
Storage: Leftovers keep covered in the fridge for 1 to 2 days.
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