Asian Coleslaw

Side Dishes Vegetables

INGREDIENTS (4 servings):

  • 4 cups shredded red cabbage
  • 1/2 cup shredded carrot
  • 2 bok choy stalks with leaves
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup rice vinegar
  • 3/4 teaspoon sesame seed oil

Garnish (optional):

  • 2 teaspoons chopped fresh cilantro leaves, or as desired
  • 1 tablespoon toasted sesame seeds (see directions below for link on how to do this)


  • Wash the vegetables 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, and bok choy 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, add the vegetables and toss again.
  • Add the cilantro, if using, and sprinkle the toasted sesame seeds on top.

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