Asian Slaw Recipe
This Asian slaw is a vibrant, crunchy salad tossed in a tangy sesame-ginger dressing. It’s the perfect side dish for grilled meats, tacos, or as a light and refreshing meal on its own.
- Total Time: 10 minutes
- Yield: 4-6 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Ingredients
Scale
For the Slaw:
- 4 cups shredded cabbage (green, red, or a mix)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
- ½ cup sliced almonds or sesame seeds (for crunch)
For the Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes (optional, for spice)
Instructions
- In a large bowl, combine shredded cabbage, carrots, bell pepper, green onions, and cilantro.
- In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, ginger, garlic, and red pepper flakes.
- Pour the dressing over the slaw and toss to coat.
- Sprinkle with sliced almonds or sesame seeds for crunch.
- Let sit for at least 10 minutes before serving to allow the flavors to meld.
Notes
- For added protein, toss in grilled chicken, shrimp, or tofu.
- Swap almonds for sunflower seeds for a nut-free version.
- Make ahead! This slaw stays fresh in the fridge for up to 2 days.
Find it online: https://ukfinda.com/asian-slaw-recipe/