Dive into this crunchy Asian slaw with a sesame ginger dressing that is sweet, tangy, and loaded with flavor. An easy summer side dish, top tacos, or even top with grilled chicken and make into a salad. There are so many ways to eat this simple Asian slaw.
This Crunchy Asian Slaw Is….
- Easy Side Dish
- Ready in 10 Minutes
- Crunchy
- Sweet and Tangy
- Homemade Dressing
Ways to Eat Asian Slaw
- Side Dish
- Taco Topping
- Top with chicken for a salad
- Top pulled pork sandwich or burger
How to Make Asian Slaw
Full directions for this crunchy Asian slaw are in the recipe card, this is a quick through on how to make.
- Start by adding your coleslaw, carrots, and red peppers in a bowl. Set aside.
- Then in a bowl you are going to add all ingredients for the dressing. Mix well.
- Pour the dressing over the slaw, top with green onions and almonds.
- Refrigerate 2-3 hours then serve.
Helpful Tips For Success
Prep In Advance
Make sure you allow time for your salad to have time to sit after you mixed it up. This allows the marinade to soak into the cabbage mixture.
Toss Between Servings
Once your salad has been refrigerated you will want to make sure to toss your slaw so that all the flavors incorporate again. As the dressing will drop to the bottom.
Cabbage
Now if you do not want to use a coleslaw mix you can finely chop a green or green and red cabbage to make your own slaw mix. Either method will work for this recipe.
Variations to Asian Slaw Recipe
Dressing
So I used my own homemade dressing. You are more than welcome to purchase your favorite bottle of Asian inspired dressing.
Vegetables
So I used bell peppers and carrots, but you can add in other vegetables if you want. Feel free to look at your produce you have on hand and toss in. Even some sliced up zucchini would be delicious.
Coconut Aminos
If you don’t want to use soy sauce you can swap with coconut aminos in replace. Just measure out and mix as you would soy sauce.
Recipe
Ingredients
- 1 bag coleslaw mix
- 1 cup shredded carrots
- 1 red bell pepper julienned
- 2 tablespoons olive oil
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 lime juiced
- 1 tablespoon minced ginger
- 1 clove garlic minced
- ¼ cup sliced almonds
- 1 green onion sliced
Instructions
-
In a large bowl, stir together the coleslaw mix, carrots, and red pepper; set aside
-
In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, soy sauce, lime juice, ginger, and garlic.
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Then pour over the slaw mix and toss until fully coated.
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Top with almonds and green onion, serve immediately or allow to sit in fridge for 2-3 hours before serving.
