• 1/2 small head green cabbage
  • 1/2 small head red cabbage
  • 1 large carrot
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon grated fresh ginger root
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame seed oil
  • 1 1/2 teaspoons rice vinegar

Fit SaladShooter® slicer/shredder with slicing cone. Slice cabbage into large bowl. Fit SaladShooter® with shredding cone. Shred carrot into bowl with cabbage. Add cilantro. In a small bowl, combine ginger root, honey, soy sauce, oil and vinegar; mix well. Pour over cabbage mixture and toss to coat. Refrigerate for 1 to 2 hours.
 

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Asian-style Coleslaw
Shopping Tip:

One small head of cabbage (about 1 pound) will yield 5 cups shredded cabbage.