Some people call this ‘Rainbow Salad’…. around here we call it ‘Dad’ salad.
Hannah’s Dad made a version of this salad which she then tweaked. We love the crunch of the veggies, and the sesame and almonds bring it all together. Its a perfect ‘go with anything off the grill’ salad. Add rice noodles as a base and it’s ‘meal’ salad.
Asian Slaw
Author: Hannah
Recipe type: Salad
Cuisine: Asian
Ingredients
- ½ Head Red Cabbage
- ½ Head Green Cabbage
- 1 Red Bell Pepper
- 2 Carrots
- 3 Radish
- 3 Scallions
- ¼ C Flat Leaf Parsley
- ½ C Slivered Toasted Almonds
- Dressing || Sesame Vinaigrette
- 3 T Rice Vinegar
- 1 T Soy Sauce
- 1 T Toasted Sesame Oil
Instructions
- Quarter the cabbage heads and then slice each section into thin slices
- Seed and stem bell peppers and then slice into thin slices
- Cut carrots and radish into matchstick slices
- Cut scallions on the diagonal into 1" slices
- Tear parsley from stems
- Toast raw slivered almonds in a frying pan on low heat with a bit of EVOO or in a low temp oven
- Add the rice vinegar, soy sauce, and toasted sesame oil into a jar with a lid and shake before mixing with salad ingredients
- Serve on a platter with all ingredients lined up next to each other and dressing in a container that each guest can shake and add to their own serving, or mix all together right before serving