Chinese Coleslaw
My Chinese coleslaw is tossed with the perfect Asian sesame dressing and topped with sliced almonds and salty sesame sticks to double down on an already epic crunch.
Nutrition Facts
Ingredients
Instructions
Trim the end off the cabbage and remove any loose outer leaves. Slice it in half lengthwise and remove the core. Lay the halves cut side down and slice in half once more, lengthwise. Slice the cabbage into thin shreds. Place in a large salad bowl. Note: cabbages range in size, so you may not need the whole head. A general rule of thumb is to allow a cup of cabbage per serving, so for 10 servings, plan on roughly 10 cups of shredded cabbage.
Slice your snow peas into a fine julienne. I like to stack 3 or 4 at a time and slice. Add to the bowl.
Trim the scallions and peel off any loose or tough outer layers. Slice them into 2-3 inch sections and then slice those sections lengthwise, into strips. Add to the bowl.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Theviewfromgreatisland →
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
really, really, good.
Oh my god, the sesame sticks are such a game changer - I might even get my teenage son to eat slaw!
Did you make this recipe?
Leave a Comment