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Quick Asian Coleslaw with Sesame Dressing

This vibrant and crunchy coleslaw features fresh vegetables tossed in a zesty sesame dressing, making it the perfect side dish for summer gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dressing
  • 2/3 cup cider vinegar Recommended: Bragg’s for tangy flavor
  • 3.5 tablespoons sugar Adjust according to your taste
  • 2 tablespoons sesame oil Try Kadoya for rich flavor
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger Use fresh ginger for more intense flavor
  • black pepper To taste
  • 2.5 tablespoons sesame seeds Toasted for added crunch
Coleslaw
  • 1 carrot Shredded into 2-inch matchsticks
  • 1.5 bunches cilantro Roughly chopped
  • 2 scallions Sliced into thin rounds
  • 1/2 head red cabbage Thinly sliced
  • 1/2 head green cabbage Thinly sliced
  • 1/2 cup shelled edamame Frozen is fine, just thaw it
  • 1/3 cup red bell pepper Diced into 1/4-inch pieces
  • 1/4 cup peanuts Coarsely chopped (using Planters recommended)

Method
 

Prepare the Sesame Dressing
  1. In a large bowl, whisk together the cider vinegar, sugar, sesame oil, salt, ground ginger, and black pepper until the sugar dissolves completely.
  2. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they’re fragrant and lightly golden.
  3. Stir the toasted sesame seeds into the dressing and set aside to let the flavors mingle.
Prepare the Vegetables
  1. Wash and thoroughly dry the red and green cabbage.
  2. Thinly slice the red cabbage and green cabbage into uniform pieces.
  3. Shred the carrot into 2-inch matchsticks using a julienne peeler or mandoline.
  4. Dice the bell pepper into 1/4-inch pieces.
  5. Roughly chop the cilantro, slice the scallions thinly, and coarsely chop the peanuts.
Assemble and Marinate the Coleslaw
  1. Add the sliced red and green cabbage, shredded carrot, diced bell pepper, edamame, chopped cilantro, and sliced scallions into the bowl with the sesame dressing.
  2. Toss until everything is well coated and submerged in the dressing.
  3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Just before serving, sprinkle the chopped peanuts on top for added crunch.

Notes

This coleslaw tastes better the next day! Hold off on adding the peanuts until just before serving to retain their crispness. Keep any leftovers in an airtight container in the fridge for up to 3 days.