A crunchy Asian Slaw that will steal the show at dinnertime. Colorful. Herby. Zingy. Let this Asian-inspired slaw be the star of your table. The riot of flavors. The rainbow of colors. And that crunchy, toothsome bite! YUM!
A fresh and bright Asian-inspired coleslaw is what we all need!
A combination of red and green cabbage, alongside carrots and a ton of fresh herbs — this is the bright and crunchy salad that will perk up everything at the table!
Bring to a potluck and serve alongside ribs, burgers, brisket, and fried chicken. The perfect balance to rich mains and heavy fried foods.
- Red and green cabbage. A combination keeps the salad colorful.
- Carrots. For more color and crunch.
- Chili pepper. I like red fresno chili pepper but jalapeno, serano, and even thai bird chilies work well, too. The Thai chili will be very spicy fyi.
- Green onions, Cilantro, Mint. A generous heaping of aromatic herbs makes the salad special! Don’t skimp on the quantity. You want enough so that every bite is herbaceously delicious.
- Dressing. A vibrant and flavorful Asian-inspired dressing with rice vinegar, soy sauce, honey, sesame seed oil, sesame seeds, and fresh garlic and ginger.
- Prep the vegetables. Finely shred the cabbage. Chop the herbs. Julienne the carrot. Place in a bowl and set aside.
- Make the dressing. Add ingredients for the dressing in a jar. Shake to emulsify. Add directly on top.
- Mix and enjoy! Mix together the vegetables and dressing. Serve immediately!
- Use pre-cut coleslaw mix. The most challenging part of Asian Slaw will be chopping the vegetables. But if you’re in a rush, ready-made, pre-cut cabbage can save the day— like the kind used for coleslaw. Here, I used a combination of red and green cabbage. But you can use what you like and what’s readily available in your part of the world.
- Taste best the day it’s made. Add dressing right before serving.
More Salad recipes:
- 6-7 cups combination red and green cabbage thinly shredded
- 2 carrots julienned
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
- 1 red chile pepper chopped (optional)
- 1/4 cup rice vinegar
- 1/2 cup neutral oil I used grapeseed
- 2 Tbsp soy sauce not the low-sodium kind
- 1 Tbsp honey
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 2 garlic cloves minced
- 1 inch ginger minced
- Prep vegetables. Thinly slice cabbage. Julienne carrot. Chop the herbs. Add vegetables to a large salad bowl and set aside.
- Make dressing. Measure and place all ingredients in a jar.
- Mix vegetables and dressing together. Shake contents of dressing in a jar to emulsify. Pour on top of vegetables. Toss and serve immediately.