Easy Asian-Style Coleslaw
Chef Tiffani Faison makes an easy Asian-style coleslaw
Zach Schiffman / TODAY
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Rating:
2.9230769 (13 rated)
Servings:
4

Bok choy and pea pods add extra crunch and sweetness to this gingery slaw from chef Tiffani Faison of Boston's Sweet Cheeks Q and Tiger Mama.

 

Ingredients

    • 1/3 cup olive oil
    • 1/4 cup rice-wine vinegar
    • 1/4 cup finely grated carrots
    • 1 lime, juiced
    • 1 tablespoon fish sauce
    • 1/2 cup light soy sauce
    • 2 teaspoons finely grated fresh ginger
    • 2 teaspoons finely grated fresh garlic
    • 2 teaspoons sugar
    • 8 cups bok choy, finely sliced
    • 4 cups red cabbage, finely shredded
    • 2 fresno chiles, julienned, stems and seeds removed
    • 3 cups pea pod greens, cleaned and lightly chopped
    • 1/4 cup fresh cilantro leaves
    • Salt
    • 1/2 cup toasted sesame seeds

Preparation

In a medium bowl, whisk together the olive oil, vinegar, carrots, lime juice, fish sauce soy sauce, ginger, garlic and sugar. Set the dressing aside.

In a large bowl, add the remaining ingredients. Add the dressing and toss to combine. Season with salt to taste, then add the sesame seeds and serve.

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