Chinese Coleslaw
My Chinese coleslaw is crisp, tangy, and full of refreshing flavors. The light yet flavorful dressing balances sweet, savory, and nutty notes, coating the crunchy vegetables perfectly. It’s a simple side dish that brightens up any meal and adds freshness to your table.
Ingredients
- 4 cups purple cabbage , sliced (about 1/4 head, or 4 cups coleslaw mix)
- 1 small carrot , julienned
- 1/4 teaspoon salt
- 1/3 cup toasted peanuts , coarsely chopped
- 2 tablespoons cilantro , minced
Dressing
- 1 tablespoon vegetable oil (or other neutral oil)
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 2 cloves garlic , minced
- 1 green onion , sliced
Instructions
- Add the purple cabbage and carrot to a big bowl. Sprinkle with salt. Rub the salt evenly over the vegetables. Let sit while preparing the rest of the ingredients.
- Whisk all the dressing ingredients together in a small bowl.
- Pour the dressing into the big bowl and toss to mix well. Add the peanuts and cilantro and toss lightly again. You can serve it now or store it covered in the fridge until serving time, up to 2 days.
Notes
- For a gluten-free dish: use rice vinegar instead of Chinkiang vinegar and tamari instead of soy sauce.
Nutrition
Serving: 1serving, Calories: 175kcal, Carbohydrates: 15.1g, Protein: 4.8g, Fat: 11.9g, Saturated Fat: 1.9g, Sodium: 406mg, Potassium: 366mg, Fiber: 4g, Sugar: 8.7g, Calcium: 61mg, Iron: 1mg