A Delightful Asian Coleslaw Recipe
I am loving Asian Coleslaw lately and I have a good feeling you are going to love it too when you try my recipe.
Cabbage is such a nutrient dense food and I try to always look for creative ways to incorporate it into my meals. One of the best ways to dress up Asian coleslaw is by making a delicious homemade dressing, and adding nutritional herbs to complement the overall taste.
For this Asian coleslaw recipe, we use both green and purple cabbage (also known as red cabbage). There are numerous nutritional benefits that red cabbage is known to provide. Red cabbage is rich in Vitamin C which is known to boost the immune system, Vitamin K which is known to help maintain bone calcium, and that is linked to aiding in reducing the risk for osteoporosis.
Cooking Tips When Using Cabbage
Cabbage salads can be very chewy, but I will provide some tips to make the texture of coleslaw softer and more pleasant. One tip I have learned with cabbage is that it helps to chop cabbage very thinly. The thin texture allows for an easier chewing experience. A second tip is to leave the chopped cabbage in hot or boiling water for about 10 minutes to soften up the cabbage.
For this Asian coleslaw recipe, I chopped my cabbage placed it into a large mixing bow, and poured hot water over it and left it for about 10 minutes while I prepared my other ingredients. You can skip this step if you don’t mind a crunchy coleslaw, but be sure to thoroughly rinse all your vegetables.
Another key ingredient I use for this Asian coleslaw is toasted sliced almonds. I like to purchase dry toasted almonds and toast them again for this salad. I find that toasted nuts are usually under toasted for my taste, and I like them to have a bit of a deeper golden brown color. Additionally, I feel that toasting toasted almonds, bring up an extra level of boldness to the flavor of the nuts. I believe it is these subtle steps that really make your salads stand out and taste so much better.
This salad tastes best when served the same day. You can prepare it in advance and add the dressing about an hour before serving, or you can serve immediately. This Asian coleslaw is also a popular dish to potlucks because it produces a decent amount that could serve 6-8 people.
Type of Mandarin Oranges to Use
Canned mandarin oranges are also used for this Asian coleslaw recipe. You just need to drain the liquid. Grated carrots are also using. I like grating the carrots myself for a fresher taste, but feel free to use what works best for you.
You have the option to either chop your vegetables yourself, or purchase a pre-made coleslaw and just add the dressing and fresh herbs. Whatever works best for you is okay. I have tried both and both ways were delicious. Benefits of purchasing and chopping your own vegetables is that you get more of your money’s worth and the flavor is richer, but it will still work with a pre-chopped slaw mix.
This recipe is a staple in our house now and I hope you enjoy it as much as my family and I do!
| Prep Time: 20 minutes | |
| Serves: 6-8 | Total Time: 20 minutes |
| Ingredients Salad 2 cups red cabbage (finely chopped and rinsed) 2 cups green cabbage (finely chopped and rinsed) 1/2 cup grated carrots 4 green onions (about 1/2 cup chopped) 1/4 cup chopped cilantro 1/2 toasted sliced almonds 15 oz can of canned mandarin oranges Dressing 1/2 cup extra virgin olive oil 3 tbsp red wine vinegar 2 tsp honey pinch of salt and pepper |
| Instructions 1. Thinly chop both the red and green cabbage and place into a large mixing bowl. Add hot water all the way until it covers all the cabbage and let it sit in water for about 15 minutes while you prepare the other ingredients. 2. *Optional step– In a medium sized pan on medium heat, toast the toasted and sliced almonds by continuously stirring for about 5-7 minutes or until the almonds have a a deep golden brown color. Turn heat off and set aside. 2 Peel and grate 1 large or 2 medium carrots. Set aside. 3. Chop the rinsed cilantro and green onion and set aside. 4. Make the dressing by adding the extra virgin olive oil, white wine vinegar, honey, salt and pepper, and stir until well combined. 5. Drain the hot water from the cabbage by placing it in a colander. Do a final rinse with cold water. 6. In a large mixing bowl, add the chopped red and green cabbage, carrots, green onions, cilantro and give it a good mix without adding the dressing yet. 7. Add the dressing, toasted almonds, and drained mandarin oranges and mix it once more and enjoy! |
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