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.      

We’re not in the winter doldrums yet.  But we’re getting close.  And this crunchy Asian Slaw will make all those bland meals exciting again.  

There’s only so many casseroles and roasted vegetables you can eat before craving something  fresh and new.  This Asian-inspired coleslaw is the bright and perky side you didn’t know you needed.  

If you have an Asian pantry, the dressing takes 5 minutes.  Just measure ingredients into a jar and shake to emulsify.  Now you’re ready to go.  

The best part?  The generous heaping of aromatic herbs.  Don’t skimp on the quantity.  You want enough so that every bite is herbaceously delicious.  

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. 

Before you think it’s boring to bring a salad to a family event, try bringing this crunchy Asian Slaw.  This salad can feed a crowd memorably.  The riot of flavors.  The rainbow of colors.  And that crunchy, toothsome bite!  It’s going to be the surprising star of your next get together.  

Print Recipe

Asian Slaw

A good salad can steal the show.  Like this one.  Colorful.  Crunchy.  Herby.  Zingy.  Let this Asian-inspired slaw be the star of your table.      

Prep Time25 mins

Cook Time0 mins

Total Time25 mins

Course: Salad, Side Dish

Cuisine: Asian, Fusion Food

Keyword: Asian, Salad, Slaw

Servings: 6

Author: The Subversive Table | Lis Lam

Ingredients

Vegetables

• 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)

Dressing

• 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

Instructions

• Make dressing.  Measure and place all ingredients in a jar.  When ready to use, cover and shake to emulsify.    
• Add all vegetables to a large bowl.  Shake contents of dressing in a jar to emulsify.  Pour on top of vegetables.  Toss and serve immediately.  

Notes

* Tastes best the day that it's made.  The leftovers will still be delicious but noticeably wilted. 

**I've written the time as 25 minutes to include the time that's need to julienne the vegetables.  

More Salad Inspiration:

Arugula Quinoa Salad

Asian Grain Bowl

Spicy Soba Noodle Salad