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?

Hot Chocolate Ice Cream

Transform the rich sweetness of hot cocoa into a frostier form with this tempting ice cream treat.
Read More »

Tomato-Zucchini Frittata

Enjoy a leisurely Easter brunch with this savory Italian treat.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Strawberry Streusel Cake

Ring in spring with this light and sweet Strawberry Streusel Cake.
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 »