Asian slaw is a vibrant twist on traditional coleslaw, featuring a mix of crisp vegetables and a bold, flavorful dressing. This easy-to-make dish is fresh, tangy, and packed with nutrients. Serve it as a side dish, in tacos, or on top of grilled meats for a refreshing crunch.
Ingredients
For the Slaw:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cilantro
- 3 green onions, sliced
- 1/4 cup toasted sesame seeds (optional)
For the Dressing:
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sriracha or chili paste (optional)
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Sharp knife or mandoline
Instructions
1. Prepare the vegetables:
Thinly slice or shred the cabbage, carrots, and bell pepper. Place all the vegetables into a large mixing bowl. Add the chopped cilantro, green onions, and sesame seeds (if using).
2. Make the dressing:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until well combined.
3. Toss the slaw:
Pour the dressing over the prepared vegetables. Toss well to ensure everything is evenly coated.
4. Chill and serve:
Refrigerate the slaw for at least 15–20 minutes before serving to let the flavors meld. Serve cold as a side dish or topping.
Tips
- Add protein: Turn this slaw into a complete meal by adding grilled chicken, shrimp, or tofu.
- Crunch boost: Add slivered almonds, cashews, or crispy wonton strips for extra texture.
- Meal prep: This slaw can be made a day ahead. Just store the veggies and dressing separately, tossing them together right before serving to keep everything crisp.
Asian slaw is a fresh, colorful dish that’s bursting with flavor and texture. Its versatility makes it a great side for grilled meats, fish, or sandwiches. Once you try this recipe, it’s sure to become a favorite addition to your table!
Asian Slaw Recipe
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Sharp knife or mandoline
Ingredients
- For the Slaw:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/2 cup chopped cilantro
- 3 green onions sliced
- 1/4 cup toasted sesame seeds optional
- For the Dressing:
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 clove garlic minced
- 1 tsp sriracha or chili paste optional
Instructions
- Prepare the vegetables:
- Thinly slice or shred the cabbage, carrots, and bell pepper. Place all the vegetables into a large mixing bowl. Add the chopped cilantro, green onions, and sesame seeds (if using).
- Make the dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until well combined.
- Toss the slaw:
- Pour the dressing over the prepared vegetables. Toss well to ensure everything is evenly coated.
- Chill and serve:
- Refrigerate the slaw for at least 15–20 minutes before serving to let the flavors meld. Serve cold as a side dish or topping.
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