Coleslaw is a cabbage salad that often includes a mayonnaise dressing. The high fat content of mayonnaise can turn a healthy salad into an unhealthy one. You can make a healthier coleslaw with a vinaigrette instead of mayonnaise. Add colorful vegetables to increase the amount of antioxidants in the salad. Serve it with steamed, grilled or braised meats instead of fried dishes.
Step 1
Combine the cucumber, cabbage, carrots, red pepper, scallions and celery in a large salad bowl.
Step 2
Put the soy sauce, vinegar, toasted sesame oil, grated ginger, sugar and crushed red pepper flakes in a small mixing bowl. Mix them with a whisk to combine the ingredients. Pour the olive or peanut oil in a slow stream into the lime juice and other ingredients, whisking rapidly until an emulsion is formed.
Step 3
Pour the dressing over the salad vegetables in the salad bowl and toss with the salad fork and spoon until all the vegetables are coated with the dressing. Chill the salad for at least an hour so that the flavors combine and penetrate the vegetables.
Tips and Warnings
- Garnish with cilantro, lime zest, cashews or chopped peanuts. Substitute 1/2 cup of unflavored yogurt for the oil. Substitute 1/4 cup of water for half the oil. Use Napa cabbage, also called Chinese cabbage, instead of regular cabbage.
- Don't allow the salad to sit at room temperature more than an hour. Keep it chilled until you serve it and put the leftovers in the refrigerator as soon as possible.
Things You'll Need
- Salad bowl
- 1 large cucumber, peeled and cut into matchstick-sized strips
- 1/2 medium cabbage, shredded finely, 3 to 4 cups total
- 2 medium carrots, peeled and shredded
- 1 red pepper, seeded and shredded
- 1/4 cup thinly sliced scallions
- 1/2 cup thinly sliced celery
- Small mixing bowl
- Small whisk
- 1 tbsp. soy sauce
- 4 tbsp. rice wine vinegar
- 1 tbsp. toasted sesame oil
- 1 tbsp. grated fresh ginger
- 1 tbsp. sugar
- 1/8 tsp. crushed red pepper flakes
- 1/2 cup olive or peanut oil
- Salad spoon and fork or salad tongs
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