Follow these steps for perfect results
carrots
shredded
red cabbage
shredded
radishes
shredded
jicama
shredded
scallions
chopped
mint
minced
jalapeno
seeded and minced
orange marmalade
rice wine vinegar
sesame oil
toasted
soy sauce
table sauce
sesame seeds
toasted
Combine shredded carrots, red cabbage, radishes, jicama, chopped scallions, minced mint (optional), and minced jalapenos in a large bowl.
In a separate small bowl, whisk together orange marmalade, rice wine vinegar, toasted sesame oil, soy sauce, and table sauce.
Drizzle the dressing over the slaw and toss well to combine all ingredients thoroughly.
Sprinkle with toasted sesame seeds before serving.
Expert advice for the best results
For a spicier slaw, leave the seeds in the jalapenos.
Toast the sesame seeds lightly for more flavor.
The slaw can be made ahead of time, but add the dressing just before serving to prevent it from getting soggy.
Adjust the sweetness and tanginess of the dressing to your preference.
Everything you need to know before you start
10 minutes
Yes, slaw can be prepped 1-2 days in advance. Dress just before serving.
Serve in a colorful bowl. Garnish with extra sesame seeds and a sprig of mint.
Serve as a side dish to grilled meats or tofu.
Pairs well with Asian-inspired main courses.
Complements the citrus and Asian flavors.
Refreshing and won't overpower the dish.
Discover the story behind this recipe
Slaws are common in many Asian cuisines, often featuring a balance of sweet, sour, and savory flavors.
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