57° F

Asian coleslaw with roasted soy nuts

Published On: May 01 2012 11:15:44 AM CDT   Updated On: Feb 02 2015 05:10:24 AM CST


Makes 4 servings

It's best to prepare this salad in advance because the ingredients soften slightly and the flavors nicely blend when it is refrigerated for about an hour. For non-vegetarians, omit the soy nuts and serve the coleslaw as a summer accompaniment to grilled fish.

For the dressing

¼ cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons dark (Asian) sesame oil

1 tablespoon soy sauce

1 tablespoon honey

2 teaspoons finely chopped fresh ginger

½ teaspoon Tabasco sauce, or to taste

1/8 teaspoon pepper, or to taste

For the coleslaw

6 cups coleslaw

½ red bell pepper, cut into ¼-inch strips

½ green bell pepper, cut into ¼-inch strips

½ cup red onion in ¼-inch strips

4 green onions, thinly sliced

½ cup roasted, salted soy nuts

Whisk together the dressing ingredients in a medium bowl.

Add the slaw ingredients, except the soy nuts, and toss until evenly combined.

Top each serving with 2 tablespoons soy nuts.


The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms of Service and the comment you are posting is in compliance with such terms.

blog comments powered by Disqus