Asian Slaw
This is so easy and has a wonderful flavor. It is loaded with fresh vegetables, crunchy toasted cashews, and a rich Asian dressing.
Equipment
- Small frying pan
Ingredients
- 1 1/2 Cups Tri-color coleslaw mix
- 1/4 Cup Fresh Bean Sprouts
- 1/4 Cup Cashew nuts , salted pieces or whole
- 3 Tbsp Green onions, white and green parts , thinly sliced
- 3 Tbsp Fresh cilantro, roughly chopped
- 2 Tbsp Carrot , shredded large
Dressing
- 1 tsp Unseasoned rice vinegar
- 1 tsp Reduced-sodium soy sauce
- 1 tsp Light brown sugar , packed
- 1/2 tsp Lime juice
- 1/4 tsp Sesame oil
- 1/8 tsp Salt
Instructions
- Toast the cashews in a dry small frying pan over medium heat. Stirring every minute for 3 minutes. Remove from heat and let cool.
- In a 1-quart bowl, add the salad ingredients except the toasted cashews. Mix to combine. Cover and refrigerate until ready to dress.
- Combine the dressing ingredients in a 1-cup glass measuring cup. Whisk to combine. (See Notes) Cover and refrigerate until ready to dress the salad.
- Before serving this salad, you will want to mix and pour the dressing over the salad ingredients. Mix and let sit for 10 minutes to let flavors combine. Top with the toasted cashews right before serving.
Notes
If you are having difficulties dissolving the brown sugar, you can microwave it for 15 seconds and stir.
The undressed (dry) salad mix will store well in an airtight container for 1-2 days in the refrigerator.
Dressing can be stored in an airtight container for 3-4 days in the refrigerator.
Eat within 24 hours after dressing for the best texture and flavor.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1/2 Cup of Dressed SaladCalories: 140kcalCarbohydrates: 14gProtein: 4gFat: 9gSaturated Fat: 1.5gSodium: 350mgPotassium: 350mgFiber: 3gSugar: 6gCalcium: 50mgIron: 1.6mg