With summer right around the corner, there’s no better time to start thinking about whipping up delicious hot weather fare like this fresh Asian Slaw. Ever since my kids were little, slaw has been one of their favorite side dishes. In fact, back then they often preferred slaw to salad. I suppose it had something to do with the fact that lettuce leaves can be tough for little mouths to chew, and so thinly shredded veggies can be much more manageable.

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There’s something about vibrantly colored vegetables like crunchy purple cabbage and sweet red bell peppers mixed with tangy vinegar and just a touch of sugar that makes this Asian Slaw especially kid friendly. To make it even more enticing I give my little ones a shaker of toasted sesame seeds or even a small handful of chopped cashews or peanuts to sprinkle on top.

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While slaws made with a creamier sauce can be awfully tasty, this side slaw won’t spoil if it’s sitting out in the summer sun during a picnic because it’s mayo free, making it safer to eat and a lot healthier to boot. It can also be used in a ton of different ways. Place it on top of tacos, toss it with some shredded chicken for a flavorful salad, use it as a side for Lazy BBQ Chicken…or just eat a big bowl of it on it’s own!

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Asian Slaw

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Servings: 4
Author: Catherine McCord

Ingredients  

  • 1/2 head purple cabbage thinly sliced or finely chopped
  • 1/2 head white cabbage thinly sliced or finely chopped
  • 1/2 cup pickled onions
  • 1 red bell pepper thinly sliced or finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon sugar

Instructions 

  • In a large bowl, toss to combine the cabbages, onions, peppers and cilantro.
  • In a small bowl, whisk together the vinegar and sugar. Pour over slaw and toss to coat.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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