Asian coleslaw | Simple recipe | Elle Republic (2024)

Asian coleslaw | Simple recipe | Elle Republic (1)

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With this recipe forAsian coleslawyou can shine at every barbecue party. The salad is a classic coleslaw and goes very well with salmon, as a topping for a burger or in aPoke Bowl. Not only does it look beautifully colorful, but it also tastes very tasty. You simply mix shredded vegetables with an Asian dressing, which happens to be one of my favorite dressings. It is made with toasted sesame oil, rice vinegar, soy sauce, lime juice, ginger and tahini. Exactly, tahini! It always tastes good!

An Asian coleslaw is a great opportunity to enjoy raw vegetables

You don't have to be vegan or vegetarian to do this, because enjoyment is guaranteed with this coleslaw. You can also get creative with vegetables and try out all sorts of variations. It starts with the cabbage. I mixed red cabbage with Chinese cabbage. But you can shred broccoli, kohlrabi, peppers or carrots and add them to the mix. I can also recommend edamame seeds or mung bean sprouts for this Asian salad. And of course fresh herbs, spring onions and fresh chili peppers are always a good idea. For extra crunch there are roasted sesame seeds and cashews as a topping. Well, is your mouth watering yet?

The coleslaw recipe is that simple

The Asian coleslaw is just as easy to make as oneclassic coleslaw. It's really a simple recipe. I prefer to use one for shreddingMandolin. This gives you perfect, finely sliced ​​strips that fit into the salad. AVegetable cutter attachmentfor the KitchenAid stand mixer does this job just as well (no paid advertising). There are many other beautiful kitchen appliances that can do this too. For the carrot, for example, I use a mandolin with a julienne attachment or aJulienne peeler. And then I cut the carrot strips into small pieces. And what everyone probably has at home is a square vegetable grater, which will serve you well.

Then all that's missing are the spring onions, the fresh chili pepper and the fresh coriander. You can cut them into small pieces as normal with a knife. And dressing is also child's play. All you have to do is mix the dressing ingredients and the flavors will immediately work their magic. And then all you have to do is put the prepared vegetables in a bowl and spread the dressing over them. Voila!

Would you like more recipes with cabbage?

Then try itRed cabbage salad with cranberry and orangeorPointed cabbage salad with apple and mango.

4.2von100reviews

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Asian coleslaw

A vegan recipe for a simple and healthy Asian coleslaw with cabbage, carrots, coriander and spring onions. The Asian dressing turns the salad into something very special.

Recipe typegarnish

CategoryAsian

speech 15 minutes

In total 15 minutes

portions 6

Calories 148 kcal

Author Elle

Ingredients

For the coleslaw:

  • 300gKohl,the stalk was cut out and shredded (I used red cabbage and Chinese cabbage)
  • 3Medium carrots,peeled and cut into fine strips (or coarsely grated)
  • 1Fresh red chili pepper,cored and cut into thin strips
  • 4spring onions,chopped small
  • A large handful of fresh coriander,chopped small

For the dressing:

  • 1HEFresh ginger,peeled and grated
  • 4HERoasted sesame oil
  • 5HEUnseasoned rice vinegar
  • 2HEsoy sauce
  • 1HElemon juice,freshly squeezed
  • 1HETahin (Sesampaste),well stirred
  • sea ​​salt and freshly ground black pepper,to taste

Additional toppings:

  • Roasted sesame seeds
  • Unsalted peanuts or cashews,lightly roasted and coarsely chopped

preparation

  1. In a small bowl, combine the dressing ingredients and stir well.

  2. Place the ingredients (cabbage, carrots, chili, spring onion, coriander) in a large bowl and mix together. Pour the dressing over it and mix well again.

  3. Garnish with sesame seeds and/or roasted cashews or peanuts.

  4. Enjoy!

Tips

  • I like red cabbage in coleslaw because it gets nice and colorful and crunchy. Pointed cabbage also works very well. Or you can mix two other varieties of your choice together (summer savoy cabbage also works). It's best to use crunchy types of cabbage, as they taste best in salads and keep even better for the next day.

For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic:Chilled Out Kitchen TunesPlaylist on Spotify.

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Asian coleslaw | Simple recipe | Elle Republic (2024)

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