With a light citrusy dressing highlighted by sesame seed oil, Asian coleslaw is a wonderful salad to enjoy on hot and humid summer days!
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Asian Coleslaw

Modified from the recipe originally published on February 26, 2008.
Course Salad
Cuisine Asian Fusion
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Connie Veneracion

Ingredients

For the salad

  • 3 cups finely sliced Chinese cabbage leaves (don't include the thick white stalks)
  • 1/2 cup julienned carrot
  • 2 cups mung bean sprouts rinsed and drained well
  • 1/4 cup chopped toasted cashew nuts
  • 1 tablespoon toasted sesame seeds
  • 12 Thai basil thinly sliced

For the dressing

  • juice of one lime (lemon is okay too)
  • 1 tablespoon sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame seed oil

Instructions

  • Place the cabbage leaves, julienned carrot, mung bean sprouts, half of the cashew nuts, half of the sesame seeds and half of the Thai basil in a salad bowl.
  • In a small bowl, stir together all the ingredients for the dressing until the sugar is melted.
  • Drizzle half of the dressing over the vegetables. Toss lightly but thoroughly.
  • Sprinkle the remaining cashew nuts, sesame seeds and Thai basil on top of the salad. Drizzle in the rest of the dressing. 
  • Serve at once.