Rainbow Slaw with Sesame-Ginger Dressing

A bowl filled with crispy rainbow slaw garnished with wonton strips.

Rainbow Slaw with Sesame-Ginger Dressing

Colorful Rainbow Slaw with Sesame Ginger Dressing - a vibrant, crunchy veggie slaw loaded with cabbage, carrots, bell peppers & edamame in zesty homemade dressing.

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Salad, Side Dish

Asian

195 kcal

Ingredients

For the slaw:

4 cups purple cabbage*, shredded
4 cups green cabbage*, shredded
2 large carrots*, grated
1 red bell pepper, thinly sliced
1 cup shelled edamame, (find these in the frozen veggie aisle)
4 green onions, thinly sliced
½ cup fresh cilantro, chopped

For the dressing:

¼ cup rice vinegar
3 tablespoons honey
3 tablespoons sesame oil
2 tablespoons neutral oil, (like avocado, vegetable or canola)
2 tablespoons low sodium soy sauce
2 tablespoons fresh ginger, grated
2 cloves garlic, minced

For garnish:

1 tablespoon toasted sesame seeds
⅓ cup sliced almonds, toasted (or slivered almonds)
1 cup crispy wonton strips, (or Chow Mein noodles)

Instructions

Place all slaw vegetables in a large bowl.
Whisk together the dressing ingredients until well combined.
Pour the dressing over the vegetables and toss well to combine.
Add garnishes just before serving.

Notes

*Save time and purchase pre-shredded cabbage and carrots, or substitute with slaw mix.
Make ahead tips – A few hours before enjoying, add your veggies to a bowl; cover and refrigerate. Store the dressing in a separate container. Wait to toss the slaw and add garnishes until just before serving.
Storage instructions – Transfer leftovers to a covered container and refrigerate for a day or two. The slaw will loose some of its crisp texture, but still be flavorful. Keep in mind that the wonton strips will get soggy…but you can always add a few fresh ones to your leftovers!

Nutrition

no cook, vegetarian

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