To liven up the sweet taste of the cabbage you use delicious Asian flavors. If you would like a different flavor of this sweet Asian coleslaw try substituting the red cabbage with Napa cabbage.
Ingredients -
4 Cups Red Cabbage, shredded
1/2 Cup Carrot, shredded
2 Bok Choy Stalks with Leaves
2 Cups Bean Sprouts
2 Teaspoons Olive Oil
1/4 Cup Chinese Rice Vinegar
3/4 Teaspoon Sesame Oil
2 Teaspoons Fresh Cilantro
1 Tablespoon Toasted Sesame Seeds
Preparation:
Wash the vegetables in a colander and drain thoroughly.
Shred the cabbage and carrots.
Separate the bok choy stalks and leaves.
Cut the stalks diagonally and cut the leaves straight across.
Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl.
Set aside.
Stir the olive oil into the rice vinegar.
Stir in the sesame seed oil.
Place the dressing in the bottom of a bowl and add the vegetables.
Toss again.
Add the cilantro and sprinkle the toasted sesame seeds on.
Cooking Tip
Time Saving Tip
In the regular section of the grocery store they already have bags of shredded cabbage, shredded carrots and the bean sprouts are already ready to use. If you are in a pinch just rund down and pick up the stuff that has already been done for you.
Cooking Tip
Investment Tip
Cooking Asian food takes a little set up with ingredients. Things like soy sauce, Chinese rice vinegar and sesame oil only take one purchase and you will have them for quite some time depending on how much you make Asian inspired dishes. Asian markets sell these products for much less than your local grocery store so I suggest going to one of these and they have a really long shelf life.
