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Asian Coleslaw with Sesame Dressing

A vibrant and crunchy coleslaw tossed in a light sesame dressing, perfect for summer barbecues and picnics.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 2/3 cup cider vinegar (or rice vinegar) For a milder taste
  • 3.5 tbsp sugar Consider using honey or agave for a natural sweetness
  • 2 tbsp sesame oil A high-quality brand enhances flavor
  • 2.5 tbsp sesame seeds Toasting them adds a delightful nuttiness
  • 1/2 tsp salt
  • 1/4 tsp ground ginger Fresh ginger works wonderfully too
  • Black pepper to taste
For the Salad
  • 1 large carrot, shredded Into 2-inch matchsticks
  • 1.5 bunches cilantro, roughly chopped Swap with parsley if preferred
  • 2 scallions sliced thinly The green tops add color
  • 1/2 head red cabbage, thinly sliced Not only tasty but beautiful
  • 1/2 head green cabbage, thinly sliced
  • 1/2 cup shelled edamame Fresh or frozen works great; check for non-GMO
  • 1/3 cup red bell pepper, diced Into 1/4-inch pieces
  • 1/4 cup peanuts, coarsely chopped Crush them slightly for texture

Method
 

Prepare the Dressing
  1. In a large bowl, whisk together the cider vinegar, sugar, sesame oil, salt, ground ginger, and black pepper until the sugar is completely dissolved—approximately 1-2 minutes.
Toast the Sesame Seeds
  1. In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Stir the toasted sesame seeds into the dressing and set aside.
Prepare the Veggies
  1. Wash and thoroughly dry both red and green cabbage. Thinly slice them into uniform pieces.
  2. Shred the carrot into matchsticks and dice the red bell pepper into 1/4-inch pieces.
  3. Roughly chop the cilantro and slice the scallions into thin rounds.
  4. Coarsely chop the peanuts.
Combine the Ingredients
  1. Add the sliced red cabbage, green cabbage, shredded carrot, diced red bell pepper, edamame, chopped cilantro, and sliced scallions to the bowl with the sesame dressing. Toss everything together until well combined.
Chill & Serve
  1. Cover the bowl and refrigerate for at least 30 minutes (or up to a few hours) to let the flavors meld together. Just before serving, top with the coarsely chopped peanuts.

Notes

For a creamier dressing, consider adding a dollop of Greek yogurt or tahini. Store leftovers in an airtight container in the fridge for up to 3 days.