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    Red Cabbage Slaw

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    This vibrant Red Cabbage Slaw is the perfect crisp and refreshing side dish for your next meal. It features a crunchy base of thinly sliced red cabbage, crisp English cucumber, and fresh cilantro.

    The East Asian-Inspired Dressing

    The absolute key to this salad is the sweet and savory dressing that provides a distinct East Asian influence. It utilizes a rich base of olive oil and toasted sesame oil mixed with the bright acidity of rice wine vinegar.

    To build out the flavor profile, ginger paste, garlic paste, and low-sodium soy sauce are whisked in. A touch of chili paste adds a subtle background heat, while white sugar balances the acidity. This slaw is highly versatile, meaning you can easily add other shredded vegetables like carrots or bell peppers to make it your own.

    Also Read : Deewali special Gulab Jamun Recipe

    Red Cabbage Slaw
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    Red Cabbage Slaw

    Recipe by RecipesVilla
    Servings
    +
    –

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    0

    minutes
    Calories

    197

    kcal

    Ingredients

    • The Dressing:

    • 3 tablespoons olive oil

    • 2 teaspoons toasted sesame oil

    • 1/4 cup rice wine vinegar

    • 3 tablespoons white sugar

    • 1 tablespoon low-sodium soy sauce

    • 1 tablespoon ginger paste

    • 2 teaspoons garlic paste

    • 1/2 teaspoon salt

    • 1/4 teaspoon chili paste

    • 1 teaspoon sesame seeds

    • The Salad:

    • 1/2 red cabbage, thinly sliced

    • 1 English cucumber, sliced

    • 2 g reen onions, sliced

    • 1 small bunch cilantro, chopped

    Directions

    • Mix the Dressing: Add the olive oil, toasted sesame oil, rice vinegar, sugar, soy sauce, ginger paste, garlic paste, salt, chili paste, and sesame seeds to a jar with a tight-fitting lid.
    • Whisk and Store: Whisk the ingredients together, then cover the jar tightly. Store the dressing in the refrigerator until you are ready to use it.
    • Prep the Vegetables: Place the thinly sliced red cabbage, sliced cucumber, sliced green onions, and chopped cilantro into a large serving bowl. Toss to combine.
    • Dress and Serve: Drizzle the dressing over the vegetables by the teaspoon. Toss the salad well and taste it before adding more dressing to ensure it is perfectly coated to your liking.

    Notes

    • Customization: You can easily add other shredded vegetables to this base, such as carrots, bell peppers, or snap peas.
    • Make Ahead: For the best flavor, make the dressing a few hours ahead of time to let the garlic, ginger, and sesame flavors meld together before dressing the slaw.

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