Asian Coleslaw

"Red and green cabbage tossed with a light asian dressing.. mmm! The total cook time include the sitting time for the cabbage. This recipe is courtesy of www.drweil.com."
 
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Ready In:
1hr 24mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
  • Meanwhile, peel the carrots and grate them into thin shreds.
  • Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.
  • Add carrots to the cabbage and mix well.
  • Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
  • Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.

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Reviews

  1. I tried this and the idea to soak the cabbage in salt is a bad one, it makes the cabbage soggy and salty no matter how welll you rince it.
     
  2. This is a great cole slaw, PetiteChef; lightly and perfectly seasoned. In fact it's probably now in my top three favorites. I had planned to have the leftovers for lunch tomorrow, but there aren't any. I didn't see the sea salt instructions so I didn't add any or do the softening/rinsing process.
     
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