Asian Slaw

This week’s farm bag brought to mind 2 recipes. The first utilizing the Red Cabbage from the bag. It is perfect as a side dish or as a topping on fish tacos. This super colorful Asian Slaw is truly like eating the rainbow.

FullSizeRender.jpg-2asian slaw


1 head Red Cabbage – shredded – about 4 cups

4-5 Carrots – shredded

1 bunch fresh Cilantro – finely chopped

1/2 cup Basil – finely chopped – chiffonade

1 Red Bell Pepper – thinly sliced

1-2 Jalapenos – thinly sliced

For the Dressing:

1 Lime – juiced

2 tablespoons Honey

2  teaspoons Sesame Oil

1-2 tablespoons Fish Sauce

1 tablespoon Rice Wine Vinegar

1 tablespoon fresh Ginger – grated

Whisk together dressing ingredients in a small bowl and set aside.


Grab a pretty bowl and put all the veggies and herbs in it. (reserve a pinch of cilantro and basil for garnish) Pour the dressing over the veggies and toss until everything is evenly coated. Top with sesame seeds and reserved herbs. Enjoy this colorful salad that is as delicious as it is pretty. Yummy!


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