This Asian Slaw is a great twist on traditional Cole Slaw. Serve it as a side dish with at a barbeque or add in some tofu for a light summertime meal. You can usually find pre-shredded cabbage and pre-cut peppers in the produce aisle and have this ready is a few minutes. Although this Asian Slaw is delicious immediate, if you can make it a few hours ahead of time to let the dressing soak in, it is even better.

Prep Time: 20 minutes
Servings: 10


3 tablespoons rice wine vinegar
3 tablespoons vegetable oil
3 tablespoons soy sauce
1 ½ tablespoons brown sugar
2 tablespoons minced fresh ginger root
2 teaspoons minced garlic
1 teaspoon sesame oil
2 ½ cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 red bell pepper, thinly sliced
2 carrots, julienned
3 green onions, chopped
1 cups bean sprouts


1. In a medium bowl, whisk together the rice vinegar, oil, soy sauce, brown sugar, ginger, garlic, and sesame oil.

2. In a large bowl, mix the green cabbage, red cabbage, red bell peppers, carrots, green onions, and bean sprouts.

3. Pour the dressing over the salad and toss to evenly coat everything. Cover and refrigerate for an hour before serving to let the flavors develop.