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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



  • 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


  • 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.  


* 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.