Asian Summer Coleslaw
Updated: Jun 29
This refreshing summer slaw is going to turn heads and delight tastebuds!
1 Medium Bok Choi
2-3 Hakurei Turnips, greens removed
2 Medium Carrots
1 batch Sesame Ginger Vinaigrette (recipe below)
1. Thoroughly wash the Hakurei Turnips, scrubbing gently to remove dirt and snapping off the bottom roots. Pat dry and finely grate with a box grater. Set aside.
2. Peel carrots and grate them with the coarse side of the box grater. Add to Turnips and set aside.
3. Using either a mandolin or a sharp knife, thinly slice the Bok Choi and add it to a large bowl.
4. Add Hakurei Turnips and Carrots to the bowl with the Bok Choi, and drizzle dressing evenly. Gently toss to coat vegetables. Serve immediately, or refrigerate for an hour before serving.
Sesame Ginger Vinaigrette Recipe
1/4 cup Olive Oil (or other neutral flavored vegetable oil)
1 Tablespoon Sesame Oil
3 Tablespoons Apple Cider Vinegar
3/4 Teaspoons Soy Sauce (or Tamari, for a gluten-free option)
1/2 Teaspoon Shredded Ginger or Ginger Paste
1 Tablespoon Green Onion, finely chopped
Black Pepper, to taste
Add all ingredients to a small bowl and whisk until thoroughly mixed. Store in an airtight container at room temperature until ready to use.