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Bowl of Fresh Asian Slaw on a bamboo mat

Fresh Asian Slaw

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
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 73 kcal
Author Sandy Clifton



  • 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.


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 1/2 onion into 1/2 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.