Asian Carrot Slaw
This is a great make ahead coleslaw. Preparing it ahead allows the flavours to meld. And bonus! It lasts in the refrigerator up to 4 days. Note: Andrea uses a Y-peeler to get the long Julienne pieces for the salad.
- Total Time: 20 minutes
- Yield: 4 to 6 servings
- Category: salads
- Method: chopping
- Cuisine: Canadian
Ingredients
For the salad:
3 large carrots, shredded
1 kohlrabi, shredded (or you can substitute finely shredded cabbage)
1 bunch green onions, chopped
⅓ cup fresh basil or cilantro, chopped
⅓ cup fresh parsley, chopped (or substitute feathery carrot tops)
For the dressing:
3 Tablespoons rice wine vinegar
2 Tablespoons sesame oil
1 teaspoon honey
Instructions
- Place the carrots, kohlrabi, green onions, basil, and parsley in a medium bowl.
- Whisk the vinegar, sesame oil and honey in another small bowl until well combined.
- Drizzle over the dressing over the salad ingredients and toss until coated.
- Cover and store in the refrigerator until ready to serve.
Keywords: Asian Carrot Slaw