Colorful, crunchy, tangy, and tasty – this Asian Slaw Recipe will surely delight at any meal!
Are you tired of the same old coleslaw recipe you bring to every get-together? Would you like to create a colorful, tasty dish that will have your family and friends saying, “WOW?” If so, check out this Asian slaw recipe, which is sure to be a hit at any BBQ, picnic, or potluck. This versatile dish complements grilled fish, burgers, smoked or barbecued meats, and even hot dogs.
Packed with colorful, crunchy veggies, Asian slaw is a healthy side dish you can feel good about serving. And this versatile recipe doesn’t just have to be a side dish; it lends itself to culinary creativity. I have used this slaw as a topping on turkey burgers, fish tacos, and poke bowls. It adds crunch to sandwiches, stir-fries, and these Asian Chicken Lettuce Wraps. Try it on chicken or turkey hot dogs for a fun swap for sauerkraut. You can also swap the honey for maple syrup for a slightly different taste, which I enjoy on hot dogs.
Customize Asian Slaw With Ingredients You Have On Hand
Sesame oil, soy sauce, ginger, garlic, rice vinegar, and honey add layers of flavor to the crispy vegetables. Veggie slaws such as this help balance the fat and grease in fried foods. To make a more filling dish, you can add some cooked soba noodles. You can also swap the sesame seeds for toasted slivered almonds, sunflower seeds, fried onions, or ramen noodles. Fry up some thinly sliced shallots and add them on top for an extra crunch. Everything about this salad is quick, easy, and suitable for customizing with whatever you have on hand.
Easy to Make Substitutions for Dietary Concerns
To make a gluten-free version of this recipe, you can substitute GF soy sauce, GF tamari, or coconut aminos for the soy sauce. Because I go through so much, I always have a bottle of coconut aminos in my refrigerator and a backup in my pantry. Rice vinegar is generally gluten-free, but some are not, so I would still check your bottle to make sure.
Some people have what’s nicknamed the “cilantro gene” because cilantro tastes like soap to them. I find that substituting parsley for cilantro in recipes makes it easy for everyone to enjoy a dish without worries. The taste is slightly different, but it’s still good.
How to Make Ahead and Store
Prepping ahead of time is convenient, especially if you plan to shred the cabbage yourself. You can prepare the raw veggies 1 to 2 days ahead, storing them in airtight containers or zipper bags in the refrigerator. The dressing can also be mixed and stored ahead, which helps the flavors meld together. Once you prepare it, the slaw will remain fresh for up to 3 days in the fridge. Do not freeze leftovers.
Can I Add Protein to Asian Slaw to Make it a Meal?
I love turning healthy veggie side dishes into healthy main meals by adding any leftover protein I have around the house. Shredded rotisserie chicken, chopped turkey, diced ham, thinly sliced steak, and canned tuna or salmon all work well with this recipe. You may want to double the dressing when adding protein, as the meat can soak it up.
Can I Substitute Shredded Broccoli Slaw Mix for Cabbage?
Yes, broccoli slaw mix is an excellent substitute for shredded cabbage salad in this recipe. You can also use shredded Brussels sprouts, which come in a bag. Mixing shredded cabbage, broccoli slaw, and Brussels sprouts gives you exciting flavors to take this dish to the next level. I also like shredding jicama into the slaw if I have some in the refrigerator. Buying bags of pre-shredded veggies saves time in the kitchen.
Serving Suggestions
This crunchy, tangy slaw goes well with many meals. I like to serve it alongside Salmon Patties or this Easy Seared Ahi Tuna Steak. You can also serve Asian slaw with these Slow Cooker Pineapple Teriyaki Meatballs for the perfect buffet platter. This dish is also ideal with Honey Soy Chicken Thighs. As you can see, this Asian slaw recipe is a versatile dish you can use in many ways.
Asian Slaw Recipe
Ingredients
- 4 cups shredded mixed cabbage green and red
- 1 large carrot julienned
- 1 red bell pepper thinly sliced
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon black pepper
- 2 tablespoons toasted sesame seeds
Instructions
- In a large bowl, combine shredded cabbage, julienned carrot, sliced red bell pepper, chopped green onions, and chopped cilantro.
- In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper to create the dressing.
- Pour the dressing over the salad mixture and toss well to coat all the vegetables evenly.
- Let the slaw sit for about 10 minutes to allow flavors to meld together before sprinkling toasted sesame seeds over the slaw and serving.
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