This bright, colourful, Asian-style coleslaw is a must-have at your next BBQ, picnic, or potluck. The Chinese cabbage, snap peas, carrot, and red pepper pair well with this flavourful dressing. For a gluten-free version substitute regular soy sauce for a wheat-free soy sauce.
1/4 cup rice vinegar (60 mL)
2 Tbsp chopped fresh cilantro (30 mL)
1 Tbsp low sodium soy sauce (15 mL)
1 garlic clove, minced (1)
1 Tbsp fresh ginger, minced (15 mL)
1 jalapeno pepper, finely chopped (1)
1 1/2 Tbsp canola oil (22 mL)
1 Tbsp sesame seeds (15 mL)
1/2 tsp granulated sugar (2 mL)
8 cups Chinese cabbage (suey choy) (2L)
1 small red pepper, cut into thin strips (1)
2 green onions, chopped (2)
2 medium carrots, grated (2)
2 cups slivered snap peas (500 mL)
1/3 cup slivered almonds, toasted (75 mL)
1/4 cup rice vinegar (60 mL)
2 Tbsp chopped fresh cilantro (30 mL)
1 Tbsp low sodium soy sauce (15 mL)
1 garlic clove, minced (1)
1 Tbsp fresh ginger, minced (15 mL)
1 jalapeno pepper, finely chopped (1)
1 1/2 Tbsp canola oil (22 mL)
1 Tbsp sesame seeds (15 mL)
1/2 tsp granulated sugar (2 mL)
8 cups Chinese cabbage (suey choy) (2L)
1 small red pepper, cut into thin strips (1)
2 green onions, chopped (2)
2 medium carrots, grated (2)
2 cups slivered snap peas (500 mL)
1/3 cup slivered almonds, toasted (75 mL)
