Crispy Asian Cole Slaw
This recipe is for my nephew Jud who lived and worked in China. He is very health conscience and this non-mayo version fits the bill perfectly.
Prep Time 20 minutes mins
Refrigerating Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Buffet, Dinner, Side Dish
- ½ head White Cabbage
- ½ head Red Cabbage
- 2 Grated Carrots
- 2-3 stalks Finely Diced Celery
- 1 Finely Diced Onion (small onion)
- ¼ cup Chopped Pickled Ginger
- Zest & Juice of One Lemon
- ½ Finely Diced Red Pepper (or thinly sliced in strips)
- ½ Finely Diced Yellow Pepper (or thinly sliced in strips)
- ¼ cup White Rice Vinegar
- 3 tbsp Sesame Oil
- 2 tbsp Sugar (or Agave)
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ cup Chopped Roasted Peanuts
- ¼ bunch Chopped Scallions
Wash and thinly slice White Cabbage and Red Cabbage and place in large bowl.
Add Carrots, Celery, Onion, Pickled Ginger, Lemon, Red Pepper and Yellow Pepper. Blend well.
Add White Rice Vinegar, Sesame Oil, Sugar (or Agave), Salt and Black Pepper and blend well. Refrigerate at least 2 hours.
When ready to serve add Chopped Roasted Peanuts and Chopped Scallions.
Keyword Asian, Cole Slaw, Crispy