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 salad is the short shelf life it has when prepared. Since lettuce wilts so quickly, the salad typically has to
Made from healthy, dense ingredients like cabbage, bell peppers, and snow pea pods, this salad 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.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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- 2 cups finely shredded carrots
- 2 cups red cabbage, shredded
- 1 red bell pepper, sliced
- 1/2 cup finely shredded carrots
- 15 snow pea pods
- 1/2 cup cilantro, chopped
- 2 green onions, chopped
- 1 teaspoon Nigella seeds black sesame seeds
- 1/2 cup canola oil
- 1/4 cup rice vinegar
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sea salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon crushed red pepper
Ingredients
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- Place cabbage, bell pepper, carrots, snow pea pods, cilantro, and onions in a large bowl.
- 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.
- Sprinkle Nigella seeds over salad and gently toss once more before serving.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com