This is a very versatile dish. I start my Asian Cole Slaw with a prepackaged, 10 ounce bag of shredded red cabbage. That makes it really fast and easy. To that, I add another 6 ounces of veggies of my choosing. I change it every time. It might be scallions, red pepper, radishes, carrots, bok choy...whatever I have sitting in the fridge. If you want it really simple, you can just add some more cabbage.
This works well as a side salad. You can also top it with protein like beef, chicken or shellfish to make a complete entree. If you like it spicy, add 1/2 teaspoon of red pepper flakes. If you want it warm, use 1 tablespoon of the olive oil to lightly stir fry the cabbage and veggies, then add the vinaigrette.
Asian Vinaigrette Ingredients
4 tablespoons extra virgin olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/8 teaspoon of white or black pepper
Cole Slaw Ingredients
10 ounce bag shredded red cabbage
6 ounces chopped vegetables of your choice
- Place all vinaigrette ingredients in a small bowl and whisk to fully blend.
- Place shredded cabbage and chopped vegetables in a large bowl.
- Add vinaigrette to large bowl. Toss and serve.