What's Cooking?

Asian Coleslaw

A light crunch coupled with bright flavors makes this Asian-inspired coleslaw a favorite.

Serves 4

What You Need:

3-1/2 cups shredded green cabbage
1 cup grated daikon
1/2 cup grated carrot
1 large scallion, minced
2 tablespoons fresh chopped cilantro
2 teaspoons fresh grated ginger
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon tamari
1 teaspoon sugar 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper

What You Do:

  1. In a large bowl, combine cabbage, daikon, carrot, scallion, and cilantro. Set aside.
  2. In a small bowl, combine ginger, lime juice, rice vinegar, sesame oil, tamari, sugar, salt, and pepper. Stir until well blended.
  3. Pour dressing over vegetables and toss gently to coat. Taste and adjust seasonings. Refrigerate covered until ready to serve.

 

 

 Comments

More What's Cooking?

Grilled S’mores with Strawberries and Bananas

Nothing says summer quite like vegan s’mores around the campfire.
Read More »

Sweet Cashew Spread

With its slight hint of cinnamon, we know you’ll be sweet on this versatile cashew spread.
Read More »

Grilled Vegetable Pizza

Celebrate the warm days of summer with perfectly grilled veggie pizza.
Read More »

Peanut Noodle Salad

Slightly spicy peanut sauce enlivens this deliciously simple noodle salad.
Read More »

Dijon Macaroni Salad

Spice up your Fourth of July barbecue with the perfect macaroni salad.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »