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Side Dishes

Asian Slaw with Sesame-Ginger Vinaigrette

There’s no better time to bust out all your side dish recipes than summer, when there’s an outdoor party or potluck practically every weekend. If you’re in charge of bringing the coleslaw, change it up. Classic versions that are loaded with mayo don’t fare well in the heat of the summer. But this Asian-inspired slaw does. Sub shredded kale for the usual cabbage. Add in loads of fresh vegetables and crunchy cashews, too. Then, toss it all with a powerful sesame-ginger dressing. It’s sure to make your mouth water and make you feel good, too.


10 servings

Total Time

30 minutes

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Test Kitchen Tip

Baby kale is best for this recipe as it’s nice and tender, but regular kale works in a pinch.


For the slaw, combine edamame, kale, carrots, peppers, cilantro, and scallions in a bowl.

For the vinaigrette, whisk together canola oil, vinegar, soy sauce, lime juice, sesame oil, ginger, garlic, and honey; toss with slaw. Just before serving, toss cashews into slaw.


For slaw-like shredded kale, just bunch the leaves together and thinly slice with a sharp knife.

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