Fresh Asian Slaw

This Fresh Asian Slaw has lots of flavor from the yummy vinaigrette dressing. Try this flavorful Asian coleslaw as a tasty stand-alone salad, or top off your favorite slider or pulled pork sandwich.

Sending someone to the grocery store to fetch ingredients for me is such a help, although it can be comical when they don't know what the ingredient is. Paul often stops at the store for me on his way home from work. He drives right past it on his way home, and it saves me a ton of time (thanks, Honey!).

Paul is getting a food education as well, because he has had to learn the difference between Italian Flat Leaf Parsley, and regular Curly Parsley, and the difference between Italian Parsley and Cilantro (One of these things does not taste like the other)!

Bless his heart for the funny texts I get when he is trying to find and identify the ingredients I sent him for! Napa Cabbage (no, not Nampa, that's a city in Idaho! It's not round. It looks like romaine lettuce, only lighter green. So you want lettuce? No. Hang on, I'll send you a picture.). It kind of goes like that.

This Fresh Asian Slaw is a good make ahead slaw as the cabbage holds up well with the dressing on it. Or just keep the vinaigrette in a jar and dress the slaw right before serving.

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Caprese Orzo Salad
Southwest Quinoa Bowl with Cilantro Dressing

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Fresh Asian Slaw

Prep Time

15 mins

Total Time

15 mins

 

Try this cool and colorful Fresh Asian Slaw as a tasty stand-alone salad, or top off your favorite slider or pulled pork sandwich with a scoop.

Course: Salad

Cuisine: Asian

Keyword: Asian coleslaw recipe

Servings: 4

Calories: 73 kcal

Author: Sandy Clifton

Ingredients

Slaw

• ½ Head Napa Cabbage, chopped
• ¼ Head Purple Cabbage, sliced in small strips
• 1 Medium Carrot, shaved
• ½ Small Sweet or Red Onion, thinly sliced

Vinaigrette

• ¼ Cup Low Sodium Soy Sauce
• ¼ Cup Fresh Lemon Juice
• 1 tsp Kosher Salt
• ¼ tsp White Pepper, ok to use black pepper
• 2 tsp Toasted Sesame Oil
• 3 Tbsp Olive Oil
• 4 Green Onions (Scallions), thinly chopped
• 1 1 inch Piece of Ginger Root (about 2 Tbsp) peeled and finely grated
• 2 Tbsp Brown Sugar
• 2 Tbsp Seasoned Rice Vinegar, ok to use regular rice or white vinegar if you don't have the seasoned. Just increase the brown sugar by 2 tsp.

Instructions

Make the Vinaigrette

1. Add all ingredients to a container with a lid and shake vigorously until well mixed. Set aside while you make the slaw.

Prepare the Slaw

1. Chop the cabbages and put in a salad bowl.

2. Thinly slice the ½ onion into ½ rings and add to the bowl.

3. Using short strokes with a vegetable peeler, shave the carrot into thin shavings about 2-3 inches long. Add to the bowl.

4. Shake the vinaigrette well right before dressing the slaw.

5. Serve chilled.

Recipe Notes

This is meant to be a simple slaw, however, I have experimented with other veggies, and love snap peas, broccoli, and cilantro as variations.