Asian Coleslaw
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 222
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 442
- Total: 40 min (includes chilling time)
- Active: 20 min
Ingredients
1/2 cup (120 grams) Japanese mayonnaise, such as Kewpie
1 lime, zested and juiced
2 tablespoons (30 grams) unseasoned rice vinegar
1 tablespoon (15 grams) soy sauce
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
2 teaspoons honey
1 teaspoon sriracha
1/2 teaspoon kosher salt, plus more to taste
1 small red cabbage (about 1 1/4 pounds/567 grams), finely shredded
1 cup (70 grams) shredded carrots
1 small yellow bell pepper, thinly sliced
4 scallions, finely chopped
1 cup (24 grams) loosely packed fresh cilantro leaves, roughly chopped
3 tablespoons (20 grams) toasted sesame seeds, divided
Directions
- In a large bowl, combine the Japanese mayonnaise, lime zest and juice, rice vinegar, soy sauce, ginger, sesame oil, honey, sriracha and 1/2 teaspoon salt. Whisk to make a smooth dressing. Add the cabbage, carrots, bell pepper, scallions, cilantro and 2 tablespoons of sesame seeds. Toss well to coat everything in the dressing. Taste and season with additional salt, if needed.
- If you have time, cover and chill for 15 to 20 minutes to both absorb and marry the flavors. Sprinkle with the remaining 1 tablespoon of sesame seeds before serving.
- Leftover slaw will keep covered in the fridge for 1 to 2 days.