Description

This vibrant slaw features thinly shredded red cabbage and crisp snap peas, tossed with sliced green onions and a savory hoisin dressing. The dressing offers a balanced profile of sweet, salty, and tangy notes, complemented by aromatic ginger and garlic. Each bite delivers a delightful combination of crunchy and tender textures, finished with a sprinkle of toasted sesame seeds for an added layer of flavor and visual appeal. This refreshing side dish is perfect for a light meal or as an accompaniment to various main courses.

Ingredients

Scale

*For the Slaw:*
1 small head red cabbage, about 1.5 lbs (680g), thinly shredded
8 oz (225g) snap peas, trimmed and halved diagonally
4 green onions, thinly sliced
1 tablespoon sesame seeds, toasted, for garnish
*For the Hoisin Dressing:*
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon brown sugar (optional, to taste)
2 tablespoons water, to thin

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Instructions

In a large mixing bowl, combine the shredded red cabbage, halved snap peas, and sliced green onions.
In a separate small bowl, whisk together the hoisin sauce, rice vinegar, soy sauce, sesame oil, grated ginger, minced garlic, brown sugar (if using), and water until well combined and smooth.
Pour the dressing over the vegetables in the large bowl. Toss gently but thoroughly to ensure all the vegetables are evenly coated.
Cover the bowl and refrigerate for at least 15-30 minutes to allow the flavors to meld.
Before serving, give the slaw another quick toss and garnish with toasted sesame seeds.

Notes

* For extra crunch, add a handful of chopped peanuts or cashews.

* Prepare the dressing up to 2 days in advance and store it in an airtight container in the refrigerator.

* To prevent the cabbage from becoming too soft, dress the slaw no more than a few hours before serving.

* Adjust the sweetness or tanginess of the dressing to your preference by adding more brown sugar or rice vinegar.

* Ensure snap peas are fresh and crisp for the best texture in the slaw.

Prep Time: 20 minutes
Cook Time: 0 minutes

Nutrition

Calories: 150
Fat: 5g
Carbohydrates: 25g
Protein: 4g