Vegan Asian Napa Cabbage Slaw
Sesame, soy sauce, rice vinegar, ginger, and honey combine for an Asian-inspired vegan coleslaw dressing that is both nutty and vibrant at the same time.
Servings: 8
Cost: $5
Ingredients
- ½ cup unseasoned rice vinegar
- ¼ cup less-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave or honey (some vegans don't eat honey, so choose the best option for you!)
- 1 teaspoon peeled and minced fresh ginger
- 1 head napa cabbage
- 4 carrots (peeled and grated)
- 1 red bell pepper (cored and thinly sliced)
- 3 shallots (halved and thinly sliced)
Instructions
- In a large bowl, combine the rice vinegar, soy sauce, sesame oil, honey, and ginger. Add the cabbage, carrots, bell pepper, and shallots and toss to combine.
- Cover and refrigerate for 1 day. If you didn't plan ahead, let it sit in the fridge or at room temperature for at least 1 hour before serving so the vegetables soften slightly and absorb the dressing.
Notes
- The colors are terrific, but you can change things up, such as using a different color bell pepper, skipping the shallots in favor of half of a red onion, thinly sliced (or yellow, your choice), or using multicolored carrots. If you don't have napa cabbage, use whatever cabbage you have.
- And while this salad is vegan as is, you could add some shredded or diced cooked chicken to make it a more robust main course salad.
Nutrition
Calories: 73kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 442mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5919IU | Vitamin C: 52mg | Calcium: 102mg | Iron: 1mg