In the summer months, I’m constantly looking for side dishes that are quick, cold, and don’t have ingredients that will spoil if left out in the sun for a few hours. This crisp coleslaw is the perfect option!
I chose to add bean sprouts and sesame oil instead of the traditional all-cabbage and mayo blend. It’s unexpected but absolutely delicious, and the ingredients themselves are cheap to feed a crowd. Pair it with all of your summer favorites, and don’t be afraid to walk away from the table for a yard game… it won’t spoil all too fast!
If you give this coleslaw a try, don’t forget to share your photos and tag me @theardentcook on Instagram! Have a great weekend!
3 cups shredded cabbage
2 cups bean sprouts
1 cup broccoli slaw
½ cup scallions, diced
¼ cup cilantro, roughly chopped
2 cloves garlic, minced
1 1-inch piece fresh ginger, grated (about 1.5 TBSP)
Juice of ½ lime
2 TBSP plain Greek yogurt
1 TBSP sriracha, or more to taste
5 TBSP toasted sesame oil
2 TBSP sesame seeds, toasted in a pan
Salt and pepper, to taste
- In a large mixing bowl, combine the cabbage, bean sprouts, broccoli slaw, and scallions.
- In a small mixing bowl, combine garlic, ginger, lime juice, greek yogurt, sriracha, sesame oil, sesame seeds, salt, and pepper. Whisk until thoroughly combined.
- Pour dressing over the cabbage mixture and toss to combine.
- Transfer to a serving bowl and top with an additional squeeze of lime and more sesame seeds. Enjoy immediately with grilled seafood, such as shrimp or salmon, or on top of warm rice noodles!
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