Asian Coleslaw
Recipe GLPRce5a165c78df47
A crisp and refreshing Asian-inspired slaw featuring shredded Napa cabbage, bok choy, and carrots tossed with a bright ginger-soy vinaigrette. Topped with toasted almonds, crispy wonton strips, and fresh cilantro for a satisfying crunch and vibrant flavor.
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Ingredients
1/2 cup almonds
2 cups chopped baby bok choy
2 tablespoons brown sugar
1/8 cup canola oil
1 cup shredded or julienned carrots
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons freshly grated ginger
Juice from 1/2 lime
6 cups shredded Napa cabbage
4 tablespoons rice wine vinegar
1/2 teaspoon salt, plus more to taste
1 bunch scallions, cut into 1-inch pieces
2 teaspoons sesame oil, or to taste
1/2 cup stemmed and sliced sugar snap or snow peas
3 tablespoons soy sauce
12 wonton wrappers
Directions
Heat the canola oil in a small skillet over medium heat until it shimmers.
Cut each wonton wrapper into 5 thin strips. Once the oil reaches temperature, carefully add the strips in batches and fry until they turn golden brown and crispy, about 1-2 minutes per batch. Transfer the fried wonton strips to a paper towel-lined plate and season lightly with salt. Set aside.
In a separate small skillet over medium heat, toast the almonds for 3-4 minutes, stirring frequently and watching carefully to prevent burning. The almonds should be golden and fragrant. Season with a pinch of salt and transfer to a clean plate to cool.
In a large bowl, combine the shredded Napa cabbage, chopped bok choy, julienned carrots, scallion pieces, sliced snow peas, and fresh cilantro.
In a separate small bowl, whisk together the brown sugar, soy sauce, rice wine vinegar, sesame oil, minced garlic, grated ginger, lime juice, and salt until the sugar dissolves and the dressing is well combined.
Just before serving, pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated. Top with the toasted almonds and crispy wonton strips. Adjust seasoning with additional salt or sesame oil as desired and serve immediately.
