This versatile salad is packed with flavor–and crunch! This recipe switches up traditional coleslaw with some unique flavors borrowed from Asian cuisine: soy sauce, sesame oil, and rice vinegar. Sesame oil is a crowd pleaser with kids in our cooking classes because of the bold taste it gives. This fresh dish is delicious as a side salad, and it’s also really fun as a crunchy, healthy topping for fish tacos, chicken sandwiches, and bean burritos.
Asian Slaw Recipe
- 2 cups shredded purple cabbage
- 1 cup or about 3 medium carrots, grated
- 1/2 white onion, thinly sliced
- 1 to 2 Tablespoons cilantro, chopped
- 1/4 cup rice vinegar
- 1 teaspoon Sriracha hot sauce, optional (be careful—this can be hot)
- 2 teaspoons sesame oil
Instructions for Adults
Assist with supervision of safe knife skills.
Instructions for Kids
Use safe knife skills to chop and grate the cabbage, carrots, onion, and cilantro. Place all veggies in a medium sized mixing bowl.
Carefully measure the rice vinegar, Sriracha (if using), and sesame oil and add them to the veggies. Stir with a spoon to combine. Allow to rest about 10 minutes. Serve.
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