Chinese Cabbage Slaw
This is a great Asian-inspired cabbage slaw for when you are growing tired of the mayonnaise-based American-style coleslaw.
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 salad spinner optional
- 1 vegetable peeler
- 1 vegetable grater
- 1 Large bowl
- 1 small bowl
- measuring cups and spoons
- 1 small whisk
- 1 large spoon and large fork for mixing
Ingredients
Salad
- ½ Chinese Cabbage/won bok, medium thinly sliced (about 8 cups)
- 1 carrot, small peeled and grated
- 5 ounces bean sprouts optional
- 1 stalk green onion sliced, optional
- ½ bunch cilantro optional
Dressing
- ⅛ cup coconut palm sugar
- ¼ tsp ground ginger
- ½ tbsp Dijon mustard
- 1 tbsp soy sauce
- ⅛ cup rice wine vinegar
- ¼ cup canola oil or neutral-tasting oil
Toppings
- ⅛ cup sesame seeds optional
- ½ cup roasted unsalted peanuts optional
Instructions
- Chop the Chinese cabbage into strips. When cutting, hold your knife at a diagonal so there is more surface area on the ribs of the cabbage strips – this will help the cabbage absorb more of the dressing. Put the chopped cabbage in a salad spinner or large bowl.
- Add bean sprouts to the cabbage. Wash the cabbage and the bean sprouts well and drain. Use the salad spinner to dry them. Alternatively, you can lay out clean dish towels or paper towels and put the cabbage and bean sprouts on top to drain/dry them.
- Peel and grate carrot with a vegetable grater. Spread out on a paper towel to dry and set aside.
- Wash and chop the cilantro (if using) and green onion (if using). Spread out on a paper towel to dry and set aside.
- In a small bowl, add coconut palm sugar, ground ginger, Dijon mustard, soy sauce, rice wine vinegar, and canola oil. Whisk together until the dressing is emulsified.
- Once the vegetables are dry, put them in a large bowl. Add the dressing and toss to coat. Top with sesame seeds and peanuts (if using).
Video
Notes
Tips and Tricks
What else can I use besides coconut palm sugar?
Palm sugar, honey or agave syrup would also work in this recipe. Brown sugar is a budget-friendly swap.
Chinese cabbage/won bok alternatives?
Try napa cabbage or, in a pinch, use regular green cabbage. You can also do a mix of Chinese cabbage and romaine lettuce or do all romaine lettuce.
How can I make this side dish into a meal?
You can pair this slaw with grilled or baked chicken or fish. Shrimp is another nice protein to bulk up this salad. Just season with salt and pepper and quickly pan-fry in garlic and a little butter, about a minute on both sides.
To keep this vegetarian, shelled edamame is a great plant-based protein to add to this salad. Steam the edamame, add in a little extra soy sauce to the dressing, then add everything to the salad as stated in the recipe.
What if I can’t use sesame seeds or peanuts?
You can swap sesame seeds and peanuts for fried won ton strips. Store bought or use freshly made ones by cutting won ton wrappers into strips and frying them in oil until crispy.