I always love buying cabbage. It’s cheap, healthy and seems to last forever—but while that last part sounds great, I must admit that sometimes I tire of sautéing cabbage. Fortunately, what I never seem to get bored of is coleslaw. While a maple and vinegar slaw is always a winner (as is creamy coleslaw), this recipe uses some Asian-inspired ingredients to break up the monotony of plain ol’ cabbage slaw.
Soy sauce has slowly but surely become one of my favourite ingredients. It’s salty, rich in antioxidants and a good substitute for salt. Plus, a lil splash add serious umami flavour. Dip it into dumplings, toss some into a stew, dress this slaw…soy sauce has endless potential.
So why does soy sauce matter in this slaw recipe? Well, soy sauce makes everything better, and this recipe is no exception. I am aware that there are also a bunch of other things in this slaw, however, I do love a zippy recipe name, so here we are.
This slaw is also pretty good—I can say that because I’ve been eating it for three days straight—for several reasons. You’ve got crunch, you’ve got spice, you’ve got flavour. And, you don’t have to let it sit for long so the cabbage can get soft because: a) the cabbage is thinly shaved, and b) this is also sort of a salad.
Make it for an easy and tasty lunch and let me know what you think. Will you be a soy sauce slaw convert?
. . .
Soy Sauce Slaw
* Makes 1 serving *
1 tablespoon olive oil
1 tablespoon chili oil
1/2 teaspoon sesame oil
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 teaspoon maple syrup
1 cup thinly shaved cabbage
1 cup thinly sliced lettuce
1/2 roasted red pepper, thinly sliced
1/2 carrot, shredded
1/4 cup chopped peanuts
Pinch of salt and pepper
For the dressing, whisk together olive oil, chili oil, sesame oil, vinegar, soy sauce, maple syrup. Set aside.
For the slaw, mix together cabbage, lettuce, red pepper and carrots. Season with a pinch of salt and pepper.
Pour dressing over slaw, making sure to coat well. Top with peanuts and enjoy!