Asian Cole Slaw
About this recipe:This salad is fresh, crispy & packed with good-for-you ingredients. P.S. It's our first choice for summer BBQ’s.
- 1 cup finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 cup carrots, shredded
- ½ cup green onion, finely sliced
- ½ med. red pepper, cut into 1-inch matchsticks
- ¼ cup rice wine vinegar
- 1 tsp. lime juice
- 1 tsp. sweet chili sauce
- 1 tsp. minced ginger
- 1 tsp. minced garlic
- 1 TBSP. fresh cilantro, minced
- 1 tsp. black sesame seeds
- salt and pepper, to taste
- 1 tsp. sesame oil
- ¼ cup extra virgin olive oil
- In a large bowl, combine the shredded cabbage, carrot, green onion and red pepper and set aside.
- In a small bowl, mix the rest of the ingredients together (except for the oils).
- Mix the oils, and slowly whisk them into the small bowl.
- Add the vinaigrette into the large bowl with the vegetables and toss well. Taste and adjust the seasoning, if necessary. Let it sit for 20 minutes before serving.
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In this recipe
Always have the Original on hand with a half case of 500ml (6 bottles).