Asian Slaw
This Asian slaw has a flavorful dressing and is packed with fresh, crunchy veggies.
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
Dressing
- 3 tbsp rice vinegar (45 g)
- 1 tbsp soy sauce (15 g)
- 2 cloves garlic, minced or frozen cubes
- 2 tsp ginger, minced or frozen cubes
- 1 tsp chili garlic sauce (5 g)
- 1 tsp sesame oil (5 g)
- ½ tsp kosher salt
- pepper to taste
Slaw
- 14 oz cabbage green and/or purple
- 1 cup shredded carrots (80 g)
- 1 red bell pepper sliced into thin matchsticks (170 g)
- 3 cups shredded kale (85 g)
- ½ cucumber sliced into matchsticks (170 g)
- ¼ cup radishes sliced into small matchsticks (50 g)
- ½ cup green onions, chopped (45 g)
- ¼ cup mint, chopped (7 g)
- 1 cup cilantro, chopped (25 g)
Optional Add Ons
- toasted almonds, peanuts, or cashews
- avocado
- mango
- edamame
- toasted sesame seeds
Instructions
- In a very large bowl, whisk together the dressing ingredients.
- Right on top of the dressing, pile in all of your shredded or thinly sliced veggies and toss it all together.
- Let the slaw sit for at least 10 minutes to let the juices release and come together. If it seems too dry after that, add a little more vinegar or some lime juice. If you’re happy to add more fat, add more sesame oil!
Notes
Here are the servings suggestions and sizes if you serve the soy ginger salmon on top of the Asian slaw:
- 200 g slaw
- 112 g soy ginger salmon
- 28 g edamame
- 20 g avocado
- 20 g mango
- 7 g toasted almonds
Nutrition
Serving: 222gCalories: 82kcalCarbohydrates: 15.2gProtein: 3.6gFat: 1.2gFiber: 5.7g
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