Asian Salad is a coleslaw with vinegar and ginger dressing. For best results, make it the day before you want to eat it.
The flavors of Asian Salad blend together and get spicier as time goes on.
This salad gets better and better as days pass. This spicy Asian coleslaw recipe is kind of a lightweight kimchee. Kimchee has a strong odor and flavor, but this Asian Salad is tasty without the acrid smell. Sprinkle the shredded cabbage with salt, let it stand for at least an hour with a heavy plate atop it to press out the extra moisture. Surprisingly, next you rinse it and pat it dry. You would think that would put lots of moisture back into it, but it doesn’t. The salt helps the cabbage stay crispy for days on end. While you are waiting, mix up the dressing and shred the carrots. Then simply mix and refrigerate for at least 6 hours.
What You Need
It’s easiest to shred the cabbage and carrots with a food processor. Zip, zip, zip and it’s done. You’ll also need measuring cups and spoons, a knife, cutting board, bowls and a colander. I use ginger paste in my salad. It’s super easy.
Asian Salad Recipe
Asian Salad (Coleslaw)
A spicy, tangy coleslaw with Asian Salad Dressing
- 1/2 medium head purple cabbage (or green cabbage)
- 1 tablespoon sea salt
- 1 cup sugar
- 1 teaspoon ginger paste (or 2 tablespoons fresh, minced ginger)
- 1/4 teaspoon red pepper flakes (or more if you like it spicy)
- 1 cup rice vinegar
- 1 cup shredded carrots (about 1 large carrot)
Clean and Shred
Using the shredder blade on your food processor, finely shred the carrot, put it in a container, cover it, and refrigerate until needed.
You don't need to clean the food processor between shredding the carrots and shredding the cabbage. The two ingredients get put together later anyway.
Remove the outer leaves of the cabbage. Wash it. Cut it in half and remove the thick inner core. (Refrigerate the other half of the cabbage for another recipe.)
Using the shredder blade on your food processor, finely shred the cabbage.
Sprinkle the shredded cabbage with salt. Mix to combine.
Place the cabbage in a colander with a lightweight towel on top. Place a heavy plate or some unopened cans of vegetables on the top. This will help press the moisture out.
Put the colander in a bowl to catch the moisture, and set it aside for at least an hour (up to 4 hours).
When the time is up, rinse the cabbage thoroughly and pat it dry with a clean towel.
In the meantime, make the vinaigrette.
Mix the sugar, ginger paste, red pepper flakes and vinegar together until the sugar is dissolved.
Pour the vinaigrette over the cabbage mixture and stir to combine.
Cover the salad and refrigerate for at least 6 hours (longer if you can wait...it only gets better as it marinates).
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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