Asian Purple Cabbage Slaw – Crunchy Goodness in 10 Minutes

This Asian Purple Cabbage Slaw is a quick side dish that packs a crunchy texture and a delightful balance of sweetness and tanginess.

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Prep Time 10

Chilling Time 15

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 40

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Slaw

4 cups purple cabbage finely shredded
1 cup carrot finely shredded
1/4 cup fresh parsley chopped

For the Dressing

1/4 cup rice wine vinegar can substitute with white wine vinegar
2 tablespoons honey for a vegan option use agave syrup or maple syrup
2 tablespoons toasted sesame oil can use regular sesame oil
2 tablespoons soy sauce tamari for gluten-free
1 teaspoon ground ginger can use fresh ginger
salt to taste
pepper to taste

For Garnish

toasted sesame seeds or poppy seeds if unavailable

Equipment

Mixing Bowl
Whisk
Spatula
Knife
Mandoline

Method

Preparation Steps

In a large mixing bowl, finely shred about 4 cups of purple cabbage and 1 cup of carrots.
In a separate bowl, whisk together 1/4 cup of rice wine vinegar, 2 tablespoons of honey, 2 tablespoons of toasted sesame oil, 2 tablespoons of soy sauce, and 1 teaspoon of ground ginger.
Pour the dressing over the shredded cabbage and carrots, and toss the mixture for about 1 minute.
Sprinkle in salt and pepper, then stir in 1/4 cup of freshly chopped parsley and sprinkle toasted sesame seeds on top.
Serve immediately or let it chill in the refrigerator for about 10-15 minutes.

Nutrition

Serving: 1servingCalories: 40kcalCarbohydrates: 9gProtein: 1gFat: 2gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 60IUVitamin C: 50mgCalcium: 4mgIron: 2mg

Notes

Using pre-packaged shredded cabbage and carrots can save time. Adjust honey and soy sauce for sweetness and saltiness to taste.

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