Sesame Crunch Asian Slaw

$- 4 cups green cabbage, finely shredded - 2 cups purple cabbage, finely shredded - 1 large carrot, julienned - 1 bell pepper (red or yellow), thinly sliced - 1/2 cup edamame, shelled and cooked - 1/4 cup green onions, sliced - 1/4 cup cilantro, chopped - 1/4 cup sesame seeds, toasted - 1/2 cup toasted peanuts, roughly chopped - 1/4 cup sesame oil - 2 tablespoons rice vinegar - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey or maple syrup - 1 teaspoon fresh ginger, grated - 1 clove garlic, minced - Pinch of red pepper flakes (optional for heat) This slaw bursts with color and flavor. The mix of green and purple cabbage gives it a vibrant look. Fresh veggies like carrots and bell peppers add crunch and sweetness. Edamame provides protein, while green onions and cilantro bring a fresh taste. The toasted sesame seeds and peanuts add extra crunch. They make every bite exciting and delicious. For the dressing, sesame oil gives a rich, nutty flavor. Rice vinegar adds a tangy touch. Soy sauce, honey, ginger, and garlic round out the taste. A pinch of red pepper flakes gives a hint of heat if you like spice. This slaw is perfect as a light meal or side dish. It is easy to make and full of healthy ingredients. You will enjoy the fresh and crunchy flavors! - In a large mixing bowl, combine: - 4 cups green cabbage, finely shredded - 2 cups purple cabbage, finely shredded - 1 large carrot, julienned - 1 bell pepper, thinly sliced - 1/2 cup edamame, shelled and cooked - 1/4 cup green onions, sliced - 1/4 cup cilantro, chopped - 1/4 cup sesame seeds, toasted Mix these ingredients well. You want the colors to shine. Each veggie adds a special crunch and taste. - In a separate small bowl, whisk together: - 1/4 cup sesame oil - 2 tablespoons rice vinegar - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey or maple syrup - 1 teaspoon fresh ginger, grated - 1 clove garlic, minced - Pinch of red pepper flakes (optional for heat) Whisk until smooth. This mix brings a bright flavor to the slaw. - Pour the dressing over the slaw mixture and toss gently. - Allow the slaw to sit for 15 minutes before serving. This wait helps the flavors blend. - Just before serving, top with: - 1/2 cup toasted peanuts, roughly chopped This adds a nice crunch. Serve cold or at room temperature for the best taste. Enjoy your fresh and flavorful salad! This slaw works great as a side dish. It also makes a light meal. You can pair it with grilled chicken or tofu for extra protein. Serve it chilled for a refreshing bite. Letting the slaw sit for a while boosts the flavors. I recommend waiting at least 15 minutes. The longer it sits, the better it tastes. The veggies soak up the dressing, creating a tasty mix. Feel free to switch up the veggies. You can use carrots, broccoli, or bell peppers. Add your favorite nuts for a crunch. Try different sauces too. A spicy sauce can add a fun twist. {{image_2}} You can boost the protein in your slaw by adding grilled shrimp, chicken, or tofu. These options make the salad more filling and add great flavor. Grilled shrimp offers a sweet seafood taste, while chicken gives a hearty touch. Tofu is perfect for a plant-friendly meal. Just cook your protein choice and toss it into the slaw before serving. If you like heat, add sliced jalapeños or a dash of sriracha to the dressing. This gives your slaw a spicy kick that brightens the flavors. You can adjust the heat to your liking. The spice pairs well with the sweet and nutty dressing. Just mix in the spicy element when you whisk the dressing. To make a low-carb slaw, swap the cabbage with cauliflower rice or zucchini noodles. This change cuts carbs while keeping it fresh and crunchy. Cauliflower rice gives a nice texture, while zucchini noodles add a light, fun twist. You can prepare these bases just like you would with cabbage. Store your Sesame Crunch Asian Slaw in an airtight container. This helps keep it fresh and crunchy. Make sure the lid is sealed tightly to prevent air from getting in. For the best taste and texture, enjoy your slaw within 2-3 days. After this time, the vegetables may start to lose their crispness. Serve this slaw cold or at room temperature. Avoid reheating it, as heat can make the veggies soggy. The crunch is part of what makes this dish special. Yes, it's best to make it a few hours before serving. This lets the flavors mix well. If you can, chill it in the fridge. It tastes even better after resting. You can make it gluten-free by using tamari instead of soy sauce. Tamari gives you that rich flavor without gluten. To keep it vegan, just swap the honey for maple syrup. This change keeps the sweetness while making it plant-based. This slaw pairs well with grilled dishes like chicken or fish. You can also serve it with sandwiches or use it in lettuce wraps. The crunch adds a fresh touch to any meal. This recipe is your guide to a fresh and crunchy Asian slaw. We started with vibrant veggies and crisp crunchies that delight the palate. The dressing blends sweet and savory for a punch of flavor. As you prepare this dish, remember to experiment with new ingredients to find your perfect mix. Store leftovers properly, and enjoy them within a few days for the best taste. With these tips, your slaw will impress at any meal. Enjoy your culinary adventure!$

Brighten up your meals with this delicious Sesame Crunch Asian Slaw! Packed with colorful veggies and a zesty homemade dressing, this slaw is the perfect refreshing side dish or picnic perfect salad. In just 30 minutes, you’ll impress everyone with crispy edamame, crunchy peanuts, and vibrant flavors. Click through to discover the full recipe and elevate your next gathering with this healthy and tasty dish!

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Ingredients

4 cups green cabbage, finely shredded

2 cups purple cabbage, finely shredded

1 large carrot, julienned

1 bell pepper (red or yellow), thinly sliced

1/2 cup edamame, shelled and cooked

1/4 cup green onions, sliced

1/4 cup cilantro, chopped

1/4 cup sesame seeds, toasted

1/2 cup toasted peanuts, roughly chopped

Dressing:

1/4 cup sesame oil

2 tablespoons rice vinegar

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey or maple syrup

1 teaspoon fresh ginger, grated

1 clove garlic, minced

Pinch of red pepper flakes (optional for heat)

Instructions

In a large mixing bowl, combine the green cabbage, purple cabbage, julienned carrot, sliced bell pepper, edamame, green onions, cilantro, and sesame seeds.

In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes until well combined.

Pour the dressing over the slaw mixture and toss gently to ensure all the vegetables are well coated.

Allow the slaw to sit for at least 15 minutes before serving to let the flavors meld together.

Just before serving, sprinkle the toasted peanuts on top for added crunch.

Serve chilled or at room temperature for a refreshing side dish.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6-8