Asian Slaw Recipe
Asian Slaw is a crisp, colorful, and tangy salad that’s bursting with bold flavors and vibrant textures. This dish combines crunchy vegetables with a zesty, sesame-infused dressing that’s perfectly balanced with a hint of sweetness. It’s not just a side dish—it can be the star of any meal! Whether you’re looking for a refreshing accompaniment to grilled dishes or a light lunch on its own, this slaw delivers. If you’re a fan of big flavors and crave a dish that’s as versatile as it is delicious, you’ve come to the right place. And don’t worry if you’re not into spice; this recipe is easily adjustable to suit your taste. Let’s dive into a salad that’s as beautiful as it is satisfying!
Necessary Kitchen Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Salad tongs or serving utensils
Overview of Ingredients
For the Slaw:
- Green cabbage, finely shredded
- Red cabbage, finely shredded
- Carrots, julienned or shredded
- Red bell pepper, thinly sliced
- Scallions, sliced
- Fresh cilantro, chopped
- Toasted sesame seeds (optional, for garnish)
For the Dressing:
- Soy sauce (or tamari for gluten-free)
- Rice vinegar
- Sesame oil
- Honey or maple syrup (for sweetness)
- Fresh lime juice
- Fresh ginger, grated
- Garlic, minced
- Sriracha or chili flakes (optional, for heat)
- Salt and freshly ground black pepper
Step-by-Step Instructions
- Prepare the Vegetables:
- Wash and dry all the vegetables. Finely shred the green and red cabbage and place them in a large mixing bowl.
- Add the julienned carrots, sliced red bell pepper, scallions, and chopped cilantro to the bowl. Toss gently to combine.
- Make the Dressing:
- In a small mixing bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, and the juice of half a lime.
- Stir in 1 teaspoon of grated ginger and 1 minced garlic clove. Add Sriracha or chili flakes if desired for a spicy kick. Season with salt and freshly ground black pepper to taste.
- Dress the Slaw:
- Pour the dressing over the slaw. Use salad tongs or clean hands to toss everything until the vegetables are evenly coated.
- Chill and Garnish:
- Let the slaw rest in the refrigerator for at least 15 minutes to allow the flavors to meld. Just before serving, sprinkle with toasted sesame seeds for an extra nutty crunch.
- Serve:
- Transfer the slaw to a serving dish and enjoy as a side or main dish.
Recipe Tips
- Prep ahead: The dressing can be made up to two days in advance and stored in the refrigerator. Mix it with the vegetables just before serving.
- Add protein: Turn this slaw into a main course by adding grilled shrimp, chicken, or tofu.
- Adjust flavors: Taste the dressing and tweak it to your liking. Add more lime juice for tanginess or a touch more honey for sweetness.
- Crunch factor: For extra crunch, toss in a handful of chopped peanuts or almonds.
What to Serve with This Recipe
- Grilled fish or chicken
- Steamed rice or quinoa
- Dumplings or spring rolls
- Light, citrusy beverages like iced green tea or sparkling water with lime
Frequently Asked Questions
Can I use pre-shredded vegetables? Yes, pre-shredded cabbage and carrots work perfectly if you’re short on time. Freshly prepared veggies, however, offer the best texture and flavor.
How long does this slaw keep? This slaw can be stored in an airtight container in the refrigerator for up to 2 days. Note that it may lose some crunch over time.
Is this slaw gluten-free? To make it gluten-free, use tamari instead of soy sauce.
Can I skip the sesame oil? While sesame oil adds a distinct flavor, you can substitute with olive oil or avocado oil if needed.
Notes
This Asian Slaw is incredibly versatile and can be customized to suit your taste. Add more veggies like snap peas or radishes for variety, or experiment with the dressing to make it your own. Whether served as a side or a standalone dish, it’s guaranteed to impress!
Asian Slaw is
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Salad tongs or serving utensils
Ingredients
- For the Slaw:
- Green cabbage finely shredded
- Red cabbage finely shredded
- Carrots julienned or shredded
- Red bell pepper thinly sliced
- Scallions sliced
- Fresh cilantro chopped
- Toasted sesame seeds optional, for garnish
- For the Dressing:
- Soy sauce or tamari for gluten-free
- Rice vinegar
- Sesame oil
- Honey or maple syrup for sweetness
- Fresh lime juice
- Fresh ginger grated
- Garlic minced
- Sriracha or chili flakes optional, for heat
- Salt and freshly ground black pepper
Instructions
- Prepare the Vegetables:
- Wash and dry all the vegetables. Finely shred the green and red cabbage and place them in a large mixing bowl.
- Add the julienned carrots, sliced red bell pepper, scallions, and chopped cilantro to the bowl. Toss gently to combine.
- Make the Dressing:
- In a small mixing bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, and the juice of half a lime.
- Stir in 1 teaspoon of grated ginger and 1 minced garlic clove. Add Sriracha or chili flakes if desired for a spicy kick. Season with salt and freshly ground black pepper to taste.
- Dress the Slaw:
- Pour the dressing over the slaw. Use salad tongs or clean hands to toss everything until the vegetables are evenly coated.
