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Asian-style Coleslaw

12 servings (serving size 1/2 cup)
  • 1/2 of 1 1/2 pound green cabbage
  • 1/2 of 1 1/2 pound red cabbage
  • 1 large carrot
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame seed oil
  • 1 1/2 teaspoons rice vinegar
  • 1 teaspoon grated fresh ginger

Fit Professional SaladShooter® slicer/shredder with Slice Cone; slice cabbage into large bowl. Fit SaladShooter® with Shred Cone; shred carrot into bowl containing cabbage. Add cilantro and mix.

Whisk honey, soy sauce, oil, vinegar, and ginger in a small bowl. Pour over cabbage mixture and toss to coat. Refrigerate 2 to 3 hours before serving.

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Asian-style Coleslaw
Presto Tip:

Coleslaw will keep for up to 4 days in the refrigerator.