Easy Asian Slaw with Red Cabbage and Carrot
This Asian slaw is super easy to make and takes no time at all! It is light, fresh and healthy, topped off with a super flavourful, low-fat soy-ginger dressing. Using red cabbage, you will take in the benefits of folate, which helps the body produce red blood cells. It also contains high amounts of Vitamin C which will protect our cells by acting as an antioxidant. As well as potassium, which we need to maintain a healthy heart. This recipe will not only taste delicious for any season but will also provide you with plenty of various nutrients to help satisfy your daily nutrient intake! This recipe can be made in advance and can be kept for a few days. A perfect recipe for meal prep, as the ingredients stay nice and crunchy.
- ½ small head of red cabbage, thinly sliced
- 1 tsp salt
- 1 large carrot, shredded
- 1 scallion, thinly sliced
- leaves from a few sprigs of fresh cilantro
- 1 tsp grated fresh ginger
- 1 small clove of garlic, minced
- 2 tsp sesame oil
- 1 Tbsp. reduced sodium soy sauce
- 1 tsp. rice vinegar
- a pinch of sugar
- 1 tsp black sesame seeds (optional)
- Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
- In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
- In a large bowl, combine the cabbage, carrot, scallion, and cilantro.
- Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.
- To serve, sprinkle with the black sesame seeds.