A flavorful twist on the classic, this Asian inspired coleslaw is creamy, tangy and slightly spicy.
I always used to think I didn’t like coleslaw but as it turns out, they can actually be quite flavorful. Traditional coleslaws are typically overloaded in mayo and sugar that you don’t actually taste the ingredients. I think it’s time to change that.
Right now cabbage and carrots are in season so I love taking advantage of these cheap and nutritious veggies when I can. Since cabbage can be a little boring on it’s own, I decided to take inspiration from a spicy tuna sushi roll and turn it into a creamy, tangy and slightly spicy vinaigrette.
Full of fresh ginger, toasted sesame oil and bright rice vinegar, each bite is loaded in classic Asian flavors. Ideal for a healthy side dish or as an entree salad with grilled shrimp or chicken, your whole family will love this new spin on coleslaw!
Your fork is waiting.
- 2 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 cup scallions minced
Whisk together the Spicy Mayo Dressing in the bottom of a large bowl: rice vinegar through sesame oil.
Add both types of cabbage and carrots to the bowl and toss to coat with the dressing. Check for seasoning and add salt and pepper to taste.
Toss in the scallions before serving.
For more great Asian recipes, check out my Pinterest board!