This colorful Asian Coleslaw is chock full of crunchy vegetables and dressed with a flavorful vinaigrette with honey, soy and sesame oil.
This month, our Progressive Eats group is gathering virtually to throw another bash—from appetizers to dessert, we’re all pitching in with a scrumptious Asian recipe. I got out my chopping board and started shredding cabbage and slicing peppers for my contribution.
Every dinner party needs a salad and this vibrant Asian coleslaw tossed with a vinaigrette of toasted sesame oil, olive oil, honey, soy and balsamic vinegar fit the bill. Of course, my Bill wouldn’t eat any sort of slaw unless under duress, but I was happy to eat every single bite myself.
Crunchy or Wilted?
I prefer that the cabbage is dressed ahead of time so that it wilts and softens. Unfortunately, adding the vinaigrette draws out some liquid from the vegetables and dilutes the lovely Asian flavors.
I minimized this by tossing the salad with just a fraction of the dressing, then draining some of the excess liquid at serving time before mixing with the remaining dressing. This salad is extremely versatile.
If you don’t like snow peas, add some shredded carrots or a yellow bell pepper. If you’d like a little ginger or garlic, add it to the vinaigrette. More spice? Increase the minced jalapeno or add a few dashes of cayenne pepper. Make it your own!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Asian Feast and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. Join us and make something unique and delicious!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Join us for an Asian Feast hosted by Jeanette’s Healthy Living:
- Chicken Satay from Spice Roots
- Asian Coleslaw from That Skinny Chick Can Bake
- My Dad’s Chinese Sticky Honey Spareribs from Jeanette’s Healthy Living
- Asian Sweet Bread from Creative Culinary
- Sweet and Spicy Pork Egg Rolls from Pastry Chef Online
- Stir-Fried Asparagus with Ginger and Sesame from Mother Would Know
- Strawberry Cheesecake Wontons from Barbara Bakes
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- 1 1/2 cups snow peas, blanched for a minute or two (cool in a bowl of ice water to stop cooking and dry before added to other vegetables), slice to make bite sized if desired
- 1/2 small red onion, thinly sliced
- 1/2 jalapeno, minced (more or less to taste)
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- Salted cashews to garnish, optional
- Place all vegetables into a large bowl and toss.
- Whisk together the rest of the ingredients and pour over vegetables. Toss to mix.
- Serve topped with salted cashews if desired.
If you add the dressing ahead of time, it will pull water out of the vegetables and dilute the flavors. If you want your cabbage to wilt, toss with just some of the dressing and add the majority just before serving.