Asian Slaw Recipe

A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is delicious alongside miso salmon, or these easy salmon cakes, ginger tofu, or stuffed into tacos or added to buddha bowls—a great way to add more cruciferous veggies into our everyday meals. See our 25+ Amazing Cabbage Recipes!

This Asian Cabbage Slaw is easy to make and packed full of flavor! A wonderful excuse to purchase one of those stunning cabbages at the farmers’ market. It’s also a fantastic way to use up all the stray veggies in the fridge- that remaining half cabbage, the stray carrot or parsnip, or the leftover bell pepper.

If you are part of a CSA or shop at the farmers market, many of the veggies you’ll find there can be added to this slaw – like kohlrabi, turnips, beets, or brussels sprouts. Such an easy, useful way to add more veggies into our everyday diet.

Easy Crunchy Asian Slaw (w/ BEST Asian Dressing!)

Easy Crunchy Asian Slaw with the Best Asian Dressing! A simple vegan slaw with that can be made in 20 minutes and made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls.

Prep: 20min

Total: 20min

Yield: 6

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 179 calories, Sugar 14.9 g, Sodium 297.9 mg, Fat 11.8 g, Saturated Fat 2.9 g, Trans Fat 0 g, Carbohydrate 18.6 g, Fiber 2 g, Protein 2.1 g, Cholesterol 0.3 mg

Ingredients:

• 1 lb shredded cabbage -roughly 6-7 cups (see notes)
• 3 scallions, sliced
• 1 cup cilantro, chopped (or sub Italian Parsley)
• 3 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• ¼ cup rice wine vinegar
• 3 tablespoons honey (for vegan-substitute maple syrup or agave)
• 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
• 1 garlic clove, finely minced ( use a garlic press)
• 1 tablespoon ginger, finely chopped
• ½ teaspoon salt
• ½ teaspoon chili flakes or chili paste ( optional)
• Toasted sesame seeds
• roasted, crushed peanuts or cashews

Instruction:

1. Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
2. Whisk Asian Slaw Dressing ingredients together in a small bowl.
3. Pour dressing into slaw and toss well.
4. Garnish with sesame seeds and/ or nuts.

Asian Slaw with Sesame Ginger Dressing

Mouthwatering coleslaw with red cabbage, carrots, and quinoa in a sweet and savory Asian slaw dressing. This salad always disappears fast!

Prep: 20min

Total: 20min

Yield: 8

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 158 kcal, Carbohydrate 14 g, Protein 3 g, Fat 10 g, Saturated Fat 2 g, Sodium 110 mg, Fiber 3 g, Sugar 5 g, unSaturated Fat 8 g

Ingredients:

• 1/3 cup Cashews (chopped)
• 1 tablespoon Sesame Seeds (black or white)
• 3 cups Red Cabbage (1/3 pound shredded)
• 3 cups Napa Cabbage or Green Cabbage (1/3 pound shredded)
• 1 cup Cooked Quinoa
• 1 cup Carrots (1/4 pound shredded)
• 1/4 cup Fresh Cilantro (chopped)
• 2 Green Onions (thinly sliced)
• 1/4 cup Unseasoned Rice Vinegar
• 1 tablespoon Maple Syrup (or preferred sweetener)
• 2 teaspoons Soy Sauce (or Tamari)
• 1 teaspoon Fresh Ginger (finely grated)
• 2 cloves Garlic (minced)
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoons Sesame Oil (light or dark)
• Sea Salt (to taste)
• Black Pepper (to taste)

Instruction:

1. To toast CASHEWS and SESAME SEEDS via oven or stovetop:OVEN: Preheat oven to 350°F. Place nuts and seeds on a baking sheet and bake 3-5 minutes until toasted.STOVETOP: Place nuts and seeds in a small skillet over medium heat and heat about 3 minutes until toasted, stirring as neededTransfer to a plate to cool completely. Cover and store at room temperature until ready to serve.
2. To make the slaw, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS in a large mixing bowl. Cover and refrigerate until ready to dress and serve.
3. To make the dressing, combine RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC in a mixing bowl. Slowly drizzle in OLIVE OIL and SESAME OIL, and whisk or blend until well-combined. Add SALT and PEPPER to taste.
4. Cover and refrigerate until ready to dress and serve.
5. To serve, add toasted nuts and seeds to the salad. Add the dressing and toss to combine.
6. Store dressed slaw in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.

Asian Slaw – crunchy Oriental Cabbage Salad with Asian Dressing

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 – 10 as a side, 4 as a meal with chicken.

Prep: 15min

Total: 15min

Serving Size: 415 g

Nutrition Facts: servingSize 415 g, calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, Saturated Fat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g

Ingredients:

• 3 cups green cabbage or Chinese cabbage (, shredded)
• 3 cups red cabbage (, shredded)
• 2 large carrots (, julienned)
• 3 cups bean sprouts
• 3 green onions (, finely sliced on the diagonal )
• 1/2 cup coriander / cilantro leaves
• 1/2 cup mint leaves
• 1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
• 3 tbsp rice vinegar ((Note 2))
• 3 tbsp soy sauce ((Note 3))
• 2 tsp fish sauce (, or more soy (Note 4))
• 2 tbsp lime juice (, or more rice vinegar (Note 5))
• 3 tbsp peanut oil ((Note 6))
• 1 1/2 tbsp sugar (, any type)
• 1/2 tsp birds eye or other red chilli (, finely minced (optional))
• 2 garlic cloves (, minced)
• 3 cups shredded cooked chicken

Instruction:

1. Combine the dressing ingredients in a jar and shake well.
2. Combine the salad ingredients, except the Asian Fried Shallots.
3. Pour over dressing and toss to combine.
4. Garnish with Asian Fried Shallots. Serve!

Asian Slaw

Prep: 0 20min0

Total: 0 20min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 218, Fat 16g, Saturated Fat 3g, Carbohydrate 15g, Fiber 4g, Sugar 5g, Protein 7g, Cholesterol 0mg, Sodium 209mg

Ingredients:

• 1 (3-inch) piece ginger, grated fine
• 1/2 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 lime, juiced
• 2 tablespoons sesame oil
• 1/2 cup peanut butter
• 1 head Napa cabbage, sliced thin
• 1 red bell pepper, julienne fine
• 1 yellow bell pepper, julienne fine
• 2 serrano chiles, minced fine
• 1 large carrot, grated fine with a peeler
• 3 green onions, cut on the bias, all of white part and half of the green
• 2 tablespoons chiffonade cilantro
• 2 tablespoons chiffonade mint
• 1/2 teaspoon ground black pepper

Instruction:

1. In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

Asian Slaw – Crunchy Asian Cabbage Salad with Sesame Dressing

FAQ

What is Asian slaw made of?

What is the difference between cole slaw and slaw?

What is rainbow slaw made of?

How to make coleslaw Paula Deen?

1. 1 (1 1/2 lb) head cabbage, quartered, cored, and shredded.
2. 2 (about 1 cup) carrots, peeled and shredded.
3. 2 tablespoons fresh parsley, chopped.
4. 2 tablespoons fresh chives.
5. 1/2 cup mayonnaise.
6. 3 tablespoons red onion, finely chopped.
7. 1 1/2 tablespoons lemon juice, freshly squeezed.
8. 2 teaspoons sugar.