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.

 

 

More What's Cooking?

Quinoa, Avocado, and Sweet Potato Timbale

From the bestselling The Conscious Cook, we love this standout salad.
Read More »

Vegan Dumplings

Savory and deceptively simple, these dim-sum bites are perfect for spring.
Read More »

Early Spring Pasta Salad

This cool pasta salad is too good to just be enjoyed in the spring.
Read More »

Gluten-Free Stuffed Mushrooms

These little appetizers are a fun way to incorporate spring’s bounty into an easy and irresistible treat.
Read More »

Eggplant Soup

This warm, relaxing soup gets a hint of heartiness from rich sesame oil.
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 »