A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is packed full of flavor. It’s also a fantastic way to use up some of the stray veggies in the fridge—that remaining half cabbage, the lone carrot or parsnip, or the leftover bell pepper… you get the idea…
The Asian Slaw Dressing is the best! Not only is it made with accessible ingredients you most likely have in your pantry, but it also seems to have the right balance of sweetness, tartness, and depth with just a little heat. And of course, you can personalize it even further to your own tastes.
The slaw recipe will keep up to 4 days in an airtight container in the refrigerator. You can prep the cabbage up to 3 days ahead as well as the dressing and toss before serving—leaving the sesame seeds off until serving.
We served our slaw as a side to stir-fried Ginger Beef.
Easy Crunchy Asian Slaw
Ingredients
- 2 – 2 1/4 lb cabbage – shredded-roughly 6-7 cups
- 3 scallions, sliced
- 1 cup cilantro, chopped (or sub Italian Parsley)
- 1/2 toasted cashews, chopped, optional
Asian Slaw Dressing
- 3 Tbsp.olive oil
- 1–3 tsp. toasted sesame oil
- 1/4 cup rice wine vinegar
- 3 Tbsp. sugar, maple syrup, honey, or coconut sugar
- 1 Tbsp. soy sauce
- 1 Tbsp. fresh ginger, grated, or use ginger paste
- 1 garlic clove, grated or use garlic paste (garlic is optional, adds punchy flavor)
- 1/2 tsp. salt
- 1/2 tsp. chili flakes or chili paste, optional
Directions
- Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
- Whisk Asian Slaw Dressing ingredients together in a small bowl.
- Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.
- Garnish with sesame seeds and/or nuts.
Adaptable recipe from feastingathome.com
Accounting for Taste 