Asian Coleslaw With Tangy Rice Vinegar Dressing Recipe
Ingredients (9)
- 4 cups shredded red cabbage
- 1/2 cup grated carrot
- 2 large bok choy leaves
- 1 1/2 to 2 cups mung bean sprouts
- 2 teaspoons extra-virgin olive oil
- 1/4 cup rice vinegar
- 3/4 teaspoon sesame oil
- 2 teaspoons finely chopped cilantro leaves, for garnish, optional
- 1 tablespoon toasted sesame seeds, for garnish
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Directions
Learn how to make this recipe at The Spruce Eats