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Asian Slaw
Try this new version of the classic, it’s full of crunchy vegetables, fresh herbs and drizzled with a tangy dressing. Super versatile, it’s perfect served as a side with BBQ meats or as a filling with ham or pulled pork rolls.
Makes 4–6
Prep Time 20 minutes
Easy As
Ingredients
4 cups finely shredded mix of green cabbage and red cabbage
2 cups bean sprouts
2 stalks celery, finely sliced
1 carrot, peeled and grated
½ cup cooked and shelled edamame beans
Handful of fresh mint leaves
⅓ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
2 Tbsp Gregg's Sesame Seeds, toasted*
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Place all the vegetables into a large salad bowl and mix. Step 2
Toss through Eta Lite & Free Japanese Style Soy & Citrus Dressing. Sprinkle over toasted Gregg's Sesame Seeds just before serving. Tips
Swap It Out
*To toast seeds: Place seeds in a small frying pan and toast over a medium heat for 2-3 minutes until lightly browned, shaking the pan regularly.
Replace toasted Gregg's Sesame Seeds with unsalted peanuts or cashew nuts, if wished.
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1
4 cups finely shredded mix of green cabbage and red cabbage
2
2 cups bean sprouts
3
2 stalk s celery, finely sliced
4
1 carrot, peeled and grated
5
½ cup cooked and shelled edamame beans
6
Handful of fresh mint leaves
7
⅓ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
8
2 Tbsp Gregg's Sesame Seeds, toasted*
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Cook Time 25 minutes
Easy
Roast Pumpkin & Sundried Tomato Salad
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