| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons brown sugar
- 5 tablespoons soy sauce
- 4 tablespoons mirin, or white wine
- 1 teaspoon sesame oil
- 1/4 cup rice wine vinegar
- 1 cup thinly sliced napa cabbage
- 1/2 cup thinly sliced green cabbage
- 1 cup julienned carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced bok choy
- 1/2 cup bean sprouts
- 1/2 cup julienned snap peas
- 1/2 cup julienned green onions
- 15 wonton skins, fried
- Peanuts, for garnish
Instructions
- In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
- Mix all vegetables in a bowl and toss with dressing.
- Garnish with crushed wontons and peanuts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 569 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 16 g |
| Cholesterol | 11 mg |
| Sodium | 1828 mg |
Reviews
Tried this recipe a few nights ago and it paired very well with macadamia crusted mahi mahi! The two complimented each other and had amazing flavor. I did read the reviews where a lot of people said it was too much dressing for the slaw and it was soggy, so I slowly pored the dressing into the cabbage mix until it was the right consistency for me. My husband loved it! I will be making this again.
Exactly the flavors, colors and crunch I was looking for in an Asian Slaw. We’ve made it 3 times in the last 2 weeks. A keeper !
Loved this recipe. Others I’ve read just didn’t appeal to me. I used store bought broccoli slaw and regular slaw mixes. Used Sukrin Gold brown sugar substitute and didn’t have any mirin so I used white wine. Also added a few red pepper flakes. Really good.
I usually love Guy’s recipes, but this one was absolutely awful! I followed it to the letter and the taste was extremely greasy and off putting (and way too much pooling in the dish). It was so bad that even my mini-pig wouldn’t eat it…and she eats EVERYTHING!
While this is very tasty, the sheer amount of dressing is far too much. There was a huge puddle in the bottom of the bowl and it left the vegetables soggy in a very short time. Next time I would reduce the dressing by half, and not dress the salad until right before serving.
I love this dressing! I make it as directed (sometimes I like it a little sweeter so add a bit more brown sugar) but make a salad of everything in the fridge. This time I had swiss chard, mixed dark leafy greens, celery, carrots, cucumbers, radishes, green onions, and red peppers. I added some cooked chicken to it and made a meal for a few days. It makes all of your veggies taste wonderful!
After watching dozens of Chopped episodes, I am left wondering if this would be a good mask for sea beans.You would have to reduce the soy sauce, of course.
I liked this slaw, but I reduced the amount of soy sauce.
The first time I made it, I thought “how important could this fussy step of sauteeing the garlic and ginger be?” It was good, but…you know. The second time I made it, I followed the directions and wow, was it ever worth it. I like that the dressing is not terribly oily. No single ingredient overpowers the others (anyone else had Asian slaw that screams SOY SAUCE!). The mirin and rice vinegar keep the flavor delicate and balanced enough that the sesame flavor comes up underneath those brighter flavors. This is also good on the broccoli slaw mixes, but I really really like the Napa cabbage in this one.
I like this recipe so much that I keep a carafe of it in the cupboard, so I can toss some slaw together quickly.
I make this all the time. I often just use cole slaw mix or Asian cole slaw mix I find at the grocery store, and throw in the ingredients without measuring. I almost never put in the sugar, and it turns out good, no matter what. Someday I’ll follow the recipe to the letter and see if I’m missing anything! This is a wonderful, easy recipe that goes really well with pulled pork or barbeque ribs! Love!