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.
Fresh Asian Slaw
Sometimes you just want a healthy dish with Asian inspired flavor, minus the takeout. For me, it’s easy to get caught up in the casserole cycle and forget that I love veggies. Especially slaws and salads!
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.
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.
- 1/2 Head Napa Cabbage, chopped
- 1/4 Head Purple Cabbage, sliced in small strips
- 1 Medium Carrot, shaved
- 1/2 Small Sweet or Red Onion, thinly sliced
- 1/4 Cup Low Sodium Soy Sauce
- 1/4 Cup Fresh Lemon Juice
- 1 tsp Kosher Salt
- 1/4 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.
Add all ingredients to a container with a lid and shake vigorously until well mixed. Set aside while you make the slaw.
Chop the cabbages and put in a salad bowl.
Thinly slice the 1/2 onion into 1/2 rings and add to the bowl.
Using short strokes with a vegetable peeler, shave the carrot into thin shavings about 2-3 inches long. Add to the bowl.
Shake the vinaigrette well right before dressing the slaw.
This is meant to be a simple slaw, however, I have experimented with other veggies, and love snap peas, broccoli, and cilantro as variations.
RESOURCES TO MAKE This Fresh Asian Slaw recipe and more
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.