Wilted Veggie Slaw with Creamy Ginger Dressing
This flavorful, fresh cabbage slaw is colorful and so easy to make. Add to your lunch meal plan or add some cooked protein for a hearty main dish salad.
Ingredients
For the dressing
- 3 tablespoons honey or maple syrup
- 2 tablespoons tahini paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon grated fresh ginger
- 1 teaspoon Asian chili garlic sauce or sriracha
- 1 teaspoon fine sea salt
- ¼ teaspoon cayenne pepper or to taste
For the slaw
- 1 tablespoon vegetable oil
- 2 medium carrots peeled and sliced into matchsticks
- 1 leek white and light green section thinly sliced
- 1 red bell pepper cut into strips
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup sugar snap peas or snowpeas sliced into slivers
- 1/2 cup fresh cilantro sprigs tough stems trimmed off
- 1 tablespoon black or brown sesame seeds
- 2 green onions thinly sliced diagonally
Instructions
Make the dressing
- Whisk the honey, tahini, sesame oil, lime juice, vinegar, ginger, chili sauce, salt and cayenne in a small bowl until blended.
Make the slaw
- Heat the oil in a large skillet over medium heat. Add carrots and leeks and cook until softened slightly, about 3 minutes.
- Turn the heat up to medium-high and add the remaining vegetables through the sugar snap peas to the pan.
- Cook just until the cabbage begins to wilt, tossing constantly with tongs, about 2 more minutes.
- Transfer the slaw to a large bowl and add the dressing and cilantro. Toss to coat. Sprinkle the sesame seeds and scallions over the slaw and serve.
Notes
Undressed slaw will keep 3 days refrigerated.
Keep in mind that red cabbage will eventually tint the rest of the salad a shade of hot pink once you add a vinaigrette or salad dressing.
To slice cabbage for slaw:
- Slice the cabbage into quarters with a large chef's knife. Trim out the core.
- Place the halves cut-side down and slice crosswise into 1/4-inch wide ribbons.
- Alternatively, you can use a mandoline slicer or use the julienne blade in a food processor.
Nutrition
Calories: 234kcalCarbohydrates: 29gProtein: 5gFat: 12gSodium: 661mgFiber: 5gSugar: 17g
