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Asian Coleslaw

Asian Coleslaw


2 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup shredded carrots

1 red pepper, julienned

1 cucumber, julienned

4 green onions, finely chopped

2 tbsp fresh cilantro, finely chopped


3 tbsp vegetable oil

3 tbsp soy sauce

1 tbsp sesame oil

2 tbsp rice wine vinegar

1 tsp lime juice

1 tsp garlic, minced

1 tsp brown sugar

1 tsp chili powder

1 green onion, finely chopped

1/4 tsp red pepper flakes

salt and pepper, to taste

2 tbsp toasted sesame seeds


In a large bowl, combine cabbage, carrots, cucumber, green onions and coriander. In a small bowl, combine vegetable oil, soy sauce, sesame oil, rice wine vinegar, lime juice, garlic, brown sugar, chili powder, green onion and red pepper flakes. Whisk until blended.

Just before serving, pour dressing over slaw and toss. Sprinkle with toasted sesame seeds.

Recipe from Gathering Around The Grill Cookbook

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