Ready to upgrade your salad game? Say goodbye to heavy, mayo-drenched coleslaw and hello to this light, crunchy, and incredibly flavorful Sesame and Soy Coleslaw! This Asian-inspired slaw is a festival of textures and tastes, combining crisp Napa cabbage, sweet carrots, and zesty green onions with a dressing that perfectly balances savory soy, nutty sesame, and a touch of maple sweetness. It’s the perfect, budget-friendly side dish for potlucks, barbecues, or a quick weeknight meal.
Ingredients
• For the Salad
• 1 head Napa cabbage, shredded
• 1 large carrot, grated
• 1 red bell pepper, sliced thin
• 2 green onions, chopped
• For the Sesame Soy Dressing
• 2 tablespoons / 30 ml olive oil
• 2 tablespoons / 30 ml apple cider vinegar
• 2 tablespoons / 30 ml maple syrup
• 2 teaspoons / 10 ml soy sauce
• ½ teaspoon / 2.5 ml sesame oil
• 2 tablespoons sesame seeds
Instructions
1. In a large salad bowl, combine the shredded Napa cabbage, grated carrot, sliced red bell pepper, and chopped green onions.
2. In a separate small bowl or jar, whisk together the olive oil, apple cider vinegar, soy sauce, sesame oil, and maple syrup until the dressing is well combined and emulsified.
3. Pour the dressing over the cabbage and vegetable mixture. Add the sesame seeds and toss everything together thoroughly until the salad is evenly coated. Serve immediately for the best crunch.
Nutritional Information
• Serves 4. Cost per serving: $0.65. All values are approximate and per 1 cup serving.
• Calories: 121
• Fat: 7g
• Carbohydrates: 12g
• Protein: 1g
• Fiber: 4g
• Sugar: 9g
• Sodium: 169mg
Pro Tips
• for the Best Slaw
• For an extra layer of nutty flavor, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until they are fragrant and lightly golden.
• To make this a more substantial main course, add a cup of shelled edamame, crispy baked tofu, or a can of rinsed chickpeas for a plant-based protein boost.
• The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good shake before using.
• For maximum crunch, dress the salad just before serving. If you prefer a softer slaw, you can let it marinate in the dressing for 15-20 minutes before eating.
FAQ
Q: How can I add plant-based protein to this slaw to make it a full meal
A: Absolutely! To transform this side dish into a satisfying vegetarian main course, add a cup of shelled edamame, crispy baked tofu, or a can of rinsed chickpeas. These options add a delicious protein boost without overpowering the fresh flavors of the slaw.
Q: Can I make this Asian coleslaw soy-free
A: Yes, you can easily make this recipe soy-free. Simply substitute the soy sauce in the dressing with an equal amount of coconut aminos. For a gluten-free option that still contains soy, you can use tamari.
Q: Is it possible to prepare this vegetarian slaw in advance
A: For the best results, it’s best to combine the salad and dressing just before serving to maintain maximum crunch. However, you can definitely prep the components ahead of time. Chop all the vegetables and store them in an airtight container in the fridge, and make the dressing up to 3 days in advance. Just give the dressing a good shake before tossing it with the salad.
Q: What can I use instead of maple syrup for the dressing
A: If you don’t have maple syrup, you can substitute it with an equal amount of agave nectar or honey. Please note that using honey would make the recipe no longer strictly vegan.
