Ginger Sesame Asian Slaw
Equipment
- Cutting Board
- Knife
- Large Mixing Bowl
- Whisk
- Large Kitchen Spoon
- Large Slotted Spoon
- Vegetable Peeler
- Measuring Spoons
- Measuring Cups
Ingredients
- 2 Cups Red Cabbage Shredded
- 1 Cup Carrots Peeled & Julienne Cut
- 1/4 Cup Red Onion Thinly Sliced
- 1/2 Cup Red Bell Pepper Seeded & Julienne Cut
- 2 Each Green Onion Finely Chopped
- 1/4 Cup Dikon Root Peeled & Julienne Cut
Ginger Sesame Marinate:
- 1/2 Cup Olive Oil
- 1 Tablespoon Ginger Paste
- 3 teaspoons Garlic Minced
- 2 Tablespoons Brown Sugar
- 1/4 Cup Soy Sauce
- 2 teaspoons Sesame Oil
- 1/4 Cup Rice Wine Vinegar
- 1 teaspoon Five – Spice
- 1/2 teaspoon Cinnamon
- 2 teaspoons Sriracha (Optional)
Instructions
- Add all the vegetables into a large bowl & mix together.
- In a separate bowl, whisk all the marinade ingredients together.
- Pour the marinate, over the vegetables and refrigerate for 3 hours.
Notes
I like to prepare the slaw a day ahead of time. In my opinion, it gives the flavors time to really infuse together.
