Hey guys, welcome back to Rack of Lam!
Maggie here and in today's video, I'll be showing you guys how to make a healthy and appetizing Asian coleslaw.
It makes a great side dish but also a full meal just by topping it with your protein of choice.
The recipe is super simple, but lots of chopping will be required, so get your chef's knives ready!
Today's dish is going to require lots of prepping, specifically chopping vegetables, so I've planned on
using this chef's knife from Fossibot, who was nice enough to send me this to try.
The knife features a beautiful feather pattern on its handle, which is made with wood and resin,
for better comfort and balance. The blade consists of 67 layer Damascus steel that enhances toughness and
increases sturdiness. This knife is multifunctional. You can use it to chop or slice meat, fish, fruits and vegetables,
like I will be doing in a bit. So well rounded don't you say?
And with holidays around the corner I do want to highlight that it came in an elegant black box, making it an ideal gift
for the professional chef or passionate home cook like myself.
Stay tuned to see how this knife performs and if you're interested, find details in the description below.
For the coleslaw, you will need green and red cabbages.
We are going to shred them and you may do this however you're used to.
I like to remove the bottom, then the outer leaves, especially if they've softened, so you're left with the
crunchy parts. Don't forget to give your cabbage a good rinse.
Depending on the size of your cabbage, cut it in half or start with a smaller wedge
until you get 2-3 handfuls of shredded cabbage.
You want to keep the wedge flat side down for more stability, then slice until the strips naturally
fall off into thinner shreds. For this specific dish, I'd recommend shredding the cabbage thinner, so that
each strand can be coated in the delicious coleslaw dressing.
Similarly, I cut off the bottom of the red cabbage and I removed its outer softened leaves.
Give your cabbage a good rinse and start chopping.
Given that the red cabbage is bigger, I'm cutting about a third off and I'll be chopping them with my chef's knife
until I yield about 2-3 handfuls of shredded red cabbage.
Cabbage is one of the tougher vegetables to chop, but I think this chef's knife does a pretty amazing job.
You're also going to need 1-2 handfuls of julienned carrots.
How much you want to put into this salad is completely up to your own preferences.
I'm peeling the skin off, then similarly, will cut them into matchsticks with my chef's knife.
I'm really putting it to work today.
So I'm not going to specify how much of each vegetable you should put into your Asian coleslaw. It's clearly up to
your own preferences. However, I prefer 2 handfuls of green cabbage, 2 handfuls of red cabbage, 1 handful of
bean sprouts and 1 handful of carrots. I also like to add about 1/4 cup chiffonade mint.
And it's probably obvious but I'm not a professional, so my cutting may need improvement, but I'm slowly
getting there.
And here's my coleslaw dressing, made up of 6 tbsp rice vinegar, 6 tbsp light soy sauce, 1.5
tbsp of fish sauce, 2 tbsp lime juice, 4 tbsp sesame oil and 3 tbsp sugar.
Shake up the dressing until thoroughly mixed, then simply put your prepared vegetables into a large bowl.
I'm pouring just half the dressing into this portion and saving the other half for tomorrow. Feel free to
cut the recipe or make more to suit your needs.
Using tongs, blend the ingredients together until the veggies are thoroughly coated with the dressing.
This is completely optional to you, but my final step typically involves topping the coleslaw off with some
fried onions/garlic and some roasted peanuts.
And here's your healthy bowl of Asian coleslaw. Allow it to marinate for 15-30 minutes for better flavors.
And just in case you're wondering what kind of vitamins and nutrients this salad is jam-packed with? I'll tell
right now. There's fiber, Vitamin A, beta carotene, Vitamin K and calcium from the carrots. On top of those, you get
your folate, magnesium and potassium from your cabbages. Iron and manganese from your mint and healthy fats from
your peanuts. Moreover, this Asian coleslaw is so appetizing and delicious, so I hope you try out my
recipe and leave me a comment below to let me know your thoughts. If you enjoyed my video, don't
forget to like, share and subscribe. Thanks for watching!