Asian Coleslaw

In Dairy-free, Food Around The World, Gluten-free, Recipes by Lisa Soldo-JohnsonLeave a Comment

Asian Coleslaw Culinary Butterfly Recipe

Asian Coleslaw is the newest addition to my spring/summer salad recipe collection. It’s a refreshing detour from the softer lettuce-based salads, especially when you’re in the mood for something crunchy and fresh to pair with a meal – or even as the meal itself. I especially love the variety of healthy vegetables you get with every bite.

My biggest pet peeve with salads is the short shelf life it has when prepared. Since lettuce wilts so quickly once you add dressing, you pretty much have to eat it in the same sitting or toss the leftovers. Not with this salad! Made from dense ingredients like cabbage, bell peppers, and snow pea pods, this baby can hold its own just fine in the refrigerator for up to three days. I love that because I don’t always have time to prepare a fresh salad every day.

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Asian Coleslaw Yum
Course Soup/Salad
Cuisine Asian
Servings
Course Soup/Salad
Cuisine Asian
Servings
Instructions
  1. Place cabbage, bell pepper, carrots, snow pea pods, cilantro, and onions in a large bowl.
  2. In a small bowl, whisk together, canola oil, rice vinegar, ginger, salt, sugar, and red pepper. Pour dressing over salad ingredients and toss until well coated.
  3. Sprinkle Nigella seeds over salad and gently toss once more before serving.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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