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Recipe by Estee Kafra

Asian Ginger Slaw

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Asian Ginger Slaw
Parve Parve
Medium Medium
10 Servings
Allergens

Contains

- Tree nuts - Wheat - Gluten
1 Hour, 10 Minutes
Diets
- Vegan - Vegetarian - Pescatarian

Light and refreshing, the ginger in this coleslaw adds a new twist to a classic summer favorite.

Ingredients

Salad

  • 1 pound (450 grams) coleslaw mix

  • 10 sugar snap peas, sliced thinly

  • 1 (15-oz./425-g.) can baby corn, sliced

  • 3 scallions, sliced into small pieces

  • 1 red pepper, finely diced

  • 1/2 cup roasted, salted sunflower seeds

  • 1 (3-oz./85-g.) package ramen noodles or the noodles from any instant soup package

Dressing

  • 1/2 cup sugar

  • 1/2 cup oil

  • 3 tablespoons white vinegar

  • 2 tablespoons unseasoned rice vinegar

Directions

Prepare the Salad

1.

Mix all the ingredients for the salad in a bowl.

2.

Mix all the ingredients for the dressing in another bowl.

3.

Combine the salad and the dressing and let sit for at least an hour before serving.

Notes:

Make up to one day ahead.

Credits

Photography by Moishe WulligerStyling: Renee Muller

Recipe tags

Asian flavors cabbage cole slaw coleslaw Estee Kafra gluten free salads summer
Asian Ginger Slaw

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