Lime, sesame oil, ginger and mint… You just can’t go wrong with this salad!
The salad has loads of texture and is very filling. It is great paired with a flank steak in a Mongolian marinade or with Korean short ribs. This means its great for barbecue season.
The recipe is inspired by Food & Drink magazine.
Asian Slaw
Prep time
Total time
Author: Penny
Recipe type: Salad
Ingredients
- ¼ cup fresh lime juice
- ¼ cup vegetable oil
- 2 tablespoons sesame oil
- 2 tablespoons fish sauce
- 3 teaspoons sugar
- 2 tablespoon ginger, grated
- ½ teaspoon salt
- 5 cups Nappa cabbage, thinly sliced (~1/2 a medium sized cabbage)
- 2 cups red cabbage, thinly sliced
- ½ English cucumber, thinly sliced in matchsticks
- 1 carrot, grated
- ⅓ cup mint, shredded
- ¼ medium sized red onion, thinly sliced
- ¼ cup salted roasted peanuts, roughly chopped
Instructions
- In a large bowl, whisk together the lime, vegetable oil, sesame oil, fish sauce, sugar, ginger and salt.
- Add the cabbage, cucumber, carrot, mint and red onion into the bowl and toss with the dressing. Top with peanuts and serve with flank steak or Korean short ribs.
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