My Chinese coleslaw is tossed with the perfect Asian sesame dressing and topped with sliced almonds and salty sesame sticks to double down on an already epic crunch.
Trim the end off the cabbage and remove any loose outer leaves. Slice it in half lengthwise and remove the core. Lay the halves cut side down and slice in half once more, lengthwise. Slice the cabbage into thin shreds. Place in a large salad bowl. Note: cabbages range in size, so you may not need the whole head. A general rule of thumb is to allow a cup of cabbage per serving, so for 10 servings, plan on roughly 10 cups of shredded cabbage.
Slice your snow peas into a fine julienne. I like to stack 3 or 4 at a time and slice. Add to the bowl.
Trim the scallions and peel off any loose or tough outer layers. Slice them into 2-3 inch sections and then slice those sections lengthwise, into strips. Add to the bowl.
Snip the pea shoots in half if they are very long, and add to the bowl. Snip the cilantro into the bowl as well.
Whisk together the dressing ingredients and taste it to adjust any of the ingredients to your liking. Lightly dress the salad and toss well to combine everything. Refrigerate until ready to serve.
Top with the almonds, sesame seeds, and sesame sticks before serving.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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