ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asian Slaw

Yield Makes about 5 cups

Ingredients

  • 1/3 cup rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon chili garlic paste
  • 4 cups finely shredded napa cabbage
  • 2 cups finely shredded red cabbage
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 Asian pear, halved, cored, and cut into julienne strips
  • 1 cup soy or mung bean sprouts, optional

How to Make It

  1. Whisk together rice vinegar and next 5 ingredients in a large bowl. Add napa cabbage and next 4 ingredients; toss to mix.

  2. Cover and refrigerate 2 hours to soften cabbage. Just before serving, stir in pear strips and, if desired, sprouts.