Name: Asian Coleslaw
Prep time: 10 min
Total time: 10 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 3.5 ounces red cabbage; 5.3 ounces white cabbage; 1 carrot; 2 tablespoons rice vinegar; 1 tbsp olive oil; 0.5 tbsp honey or maple syrup; 0.125 tsp salt; 0.5 bunches cilantro

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Asian Coleslaw

Jule’s Menu Verified

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Remove the outer leaves of the white cabbage, cut out the core in a wedge shape, and lay the cabbage flat on a board. Using a large knife, slice the cabbage lengthwise into thin, long strips. Repeat the process for the red cabbage.

Optionally, wash, shake dry, and roughly chop coriander or parsley.

Mix vinegar, oil, honey and salt in a large salad bowl until a homogeneous dressing is formed.

Add the vegetables (and herbs) and mix well with the dressing using two spoons or kitchen tongs. Then serve with your choice of side dishes.

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Tips & Tricks (5)

Cabbage Cutting Technique 🔪
Slice cabbage very thinly using a sharp knife or mandoline to ensure a delicate, crisp texture that absorbs the dressing perfectly.
Dressing Emulsion Secret 🥄
Whisk the rice vinegar, honey, and oil vigorously to create a stable emulsion that coats the vegetables evenly and prevents separation.
Moisture Management 💧
Grate carrots and slice cabbage ahead of time, then let sit for 10-15 minutes and drain excess water to prevent a watery coleslaw.
Flavor Infusion Trick 🌿
Let the chopped cilantro sit in the dressing for 5-10 minutes before mixing with vegetables to maximize herb flavor absorption.
Crunchy Texture Preservation 🥗
Add dressing just before serving to maintain the cabbage's crisp texture and prevent wilting.