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Asian Style Cabbage Carrot Cilantro Slaw

Asian Style Cabbage Carrot Cilantro Slaw

I had half a head of red cabbage and a ton of fresh cilantro left over after making shrimp tacos last week so I decided to make something with them. My first thought was this divine little slaw I made up last winter but when I went in to grab the veggies, I noticed not one, but two bags of organic carrots cooling their heels in the crisper (no doubt the result of my faulty memory last time I bought groceries.)

So I changed course from a Mexican-inspired to an Asian-inspired slaw, pairing the veggies with sesame oil and rice vinegar instead of lime juice and honey.

Shredded red cabbage by Eve Fox, Garden of Eating blog, copyright 2012

Survey says… YUM! Carrots, cabbage and cilantro are a rather magical combo – crunchy, sweet and fresh. Full of beta carotene, vitamin C, B, A and other good things. And mighty purty to look at, too.

Carrot Cabbage Cilantro Slaw by Eve Fox, Garden of Eating blog, copyright 2012

Here’s the simple recipe.

Red Cabbage, Carrot, Cilantro Slaw
Serves 4-6 as a side

Ingredients

* 2 cups grated or finely shredded carrot
* 2 cups finely shredded red cabbage (I used my handy-dandy mandolin – makes it a breeze!)
* 1/4 cup fresh cilantro, washed, dried and chopped
* 1/4 cup rice wine vinegar (also known as just rice vinegar – they’re the same thing but they’re NOT the same thing as rice wine or mirin which is really good stuff, but something altogether different)
* 1/2 tablespoon sugar, maple syrup, or apricot jam, to taste
* 1/2 teaspoon toasted sesame oil (you can also use peanut or olive oil)
* 1/4 teaspoon salt, or to taste

Directions

Combine the carrot, cabbage and cilantro in a bowl. Mix the other ingredients together and stir to allow the sugar (if you use sugar) to dissolve. Toss it all together and stir to combine.

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Read more: All recipes, Basics, Blogs, Eating for Health, Food, Garden of Eating, Raw, Side Dishes, Soups & Salads, Vegan, Vegetarian

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

18 comments

+ add your own
6:04AM PDT on Sep 24, 2012

yum

7:42AM PDT on Jun 21, 2012

Sounds good

10:40PM PDT on May 31, 2012

interesting

10:04PM PDT on May 30, 2012

Thanks for an easy and healthy recipe.

10:21AM PDT on May 29, 2012

Thank you for sharing.

3:33AM PDT on May 29, 2012

Here in Mauritius we use cilantro in many of our dishes. My favorite one is a sort of tomato salad, with chili and lots of cilantro, miam miam!!

I will try yours soon, seems so crunchy and tasty. Thanks a lot for sharing

9:05PM PDT on May 27, 2012

Sounds delicious!

5:59AM PDT on May 27, 2012

I love the taste of cilantro. I'm definitely trying this recipe.

3:55AM PDT on May 27, 2012

We'll have that later!

10:57PM PDT on May 26, 2012

kamryn m -- does your husband hate cooked cabbage? If so get him to try a little raw cabbage from the heart of the cabbage --- the almost white peppery bit. My Mum OBM used to give us this (or raw onion, raw carrot) in place of sweets. I don't particularly like cooked cabbage because people will overcook it. Raw cabbage is delicious on its own or in a salad -- get all the vitamins etc and the best part is you don't have a problem with gas which cooked cabbage produces. a

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