Honestly this is just the lightest, freshest thing you have ever tasted. And then with some zip and spice too. It’s good as is for a side or lunch serving. But I can’t help myself and often shred up some chicken which makes me like this even more. This recipe uses a really neat way to make the onion and carrot feel sweet and tart like they’re pickled, but in a short amount of time. Just some vinegar, a dash of salt, and boiling water. It takes about three minutes to get it going and you have tasty pickled onion and carrot, while you’re making everything else.
It’s an all time favorite salad! And the side salad of choice for an asian entree.
Asian Slaw Salad
Serves eight souls
8 carrots, grated
1 red onion, sliced thinly
a dash of salt
1 cup rice vinegar
boiling water
1/3 cup coconut aminos (or soy sauce)
1/4 cup tablespoons sriracha
1/3 cup sesame oil
3 napa cabbage, sliced thinly
1 cucumber, sliced thinly & quartered
1 jalapeno, sliced thinly
1 bundle cilantro
black sesame seeds
roasted chicken, shredded
Place carrots, red onions, and a dash of salt in a medium sized bowl and pour rice vinegar over top. Fill the rest of the bowl with boiling water. Allow to sit for 30 minutes to pickle vegetables and strain mostly, keeping some vinegar to mix in with salad.
Make dressing by whisking or immersion blending coconut aminos, sriracha, sesame oil, and 3 tablespoons of rice vinegar.
Toss cabbage, cucumbers, jalapeño, cilantro, pickled carrots, pickled red onions in dressing. Top with black sesame seeds.
- 8 carrots, grated
- 1 red onion, sliced thinly
- a dash of salt
- 1 cup rice vinegar
- boiling water
- ⅓ cup coconut aminos (or soy sauce)
- ¼ cup tablespoons sriracha
- ⅓ cup sesame oil
- 3 napa cabbage, sliced thinly
- 1 cucumber, sliced thinly & quartered
- 1 jalapeno, sliced thinly
- 1 bundle cilantro
- black sesame seeds
- roasted chicken, shredded
- Place carrots, red onions, and a dash of salt in a medium sized bowl and pour rice vinegar over top. Fill the rest of the bowl with boiling water. Allow to sit for 30 minutes to pickle vegetables and strain mostly, keeping some vinegar to mix in with salad.
- Make dressing by whisking or immersion blending coconut aminos, sriracha, sesame oil, and 3 tablespoons of rice vinegar.
- Toss cabbage, cucumbers, jalapeño, cilantro, pickled carrots, pickled red onions in dressing. Top with black sesame seeds.
