A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is delicious alongside salmon, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls. A great way to add more veggies into your everyday meals.
To be fully alive, fully human and completely awake is to be continually thrown out of the nest. To live fully is to be always in no-man’s land, to experience each moment as completely new and fresh. To live is to be willing to die over and over again. ~Pema Chodron
In the next few weeks, beautiful farmers market cabbages will start rolling out if they haven’t already in your area. And when they do, I want you to be prepared! Excited even!
You’ll find a million uses for this easy, crunchy Asian Slaw recipe. I love it paired with baked Miso Salmon or these Sesame Crusted Salmon Cakes. Or try it with this Teryaki Chicken (either in a bowl or in tacos) or with this Chicken (or Tofu) Katsu!
A wonderful excuse to purchase one of those stunning cabbages at the farmers market. It’s also a fantastic way to use up all the stray veggies in the fridge- that remaining half cabbage, the stray carrot or parsnip, or the leftover bell pepper. If you are a part of a CSA or shop at the farmers market, many of the veggies you’ll find there can be added to this slaw – like kohlrabi, turnips, beets, or brussels sprouts. Such an easy useful way to add more healthy veggies into our everyday diet.
How to Make Asian Slaw!
And if short on time, many mainstream grocery stores offer a plethora of different gourmet slaw mixes, that are perfect for this too- brussel sprouts slaw, broccoli slaw, carrot slaw… you get the idea. It’s a basic recipe designed to be used as a base for your own creations.
What I love about this easy Asian Slaw is, if I’m in a hurry, I know I can grab a bag of slaw mix from the grocery store, and whip this up in 10 minutes.
I’ll throw in some stray veggies if I have them and serve it as a quick healthy side, most often with fish or seared tofu. Oh, and I love the Asian slaw with these easy Salmon Cakes! The leftover slaw stays crunchy and seems to get better with time.
The Asian Slaw Dressing is the best! Not only is it made with accessible ingredients you most likely have in your pantry, it seems to have the right balance of sweet, tart and depth with just a little heat. And of course you can personalize it even further to your own tastes.
You may also Like these:
- Make-Ahead Vegan Salads
- Miso Salmon
- Teryaki Salmon
- Miso Sweet Potatoes!
- Mexican Slaw
- Chicken or Tofu katsu!
- Salmon Cakes
Hope you are having a great week, finding the beauty in what surrounds you. Even if it is simply in the face of cabbage, a beautiful, giant edible flower full of healing nutrients.
xoxo
Sylvia
Print
Easy Crunchy Asian Slaw ( with the BEST Asian Dressing!)
- Prep Time: 20
- Total Time: 20
- Yield: 6
- Category: Salad, vegan, slaw, dressing
- Method: tossed
- Cuisine: Asian
Description
Easy Crunchy Asian Slaw- a simple vegan slaw with the BEST SLAW DRESSING EVER that can be made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls. A great way to add more veggies into your everyday meals. #slaw #asianslaw #veganslaw #easyslaw #tacoslaw
Ingredients
- 1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, brussel sprouts, etc) roughly 6-7 cups.
- 3 scallions, sliced
- 1 cup cilantro ( or Italian parsley or mint) chopped
Asian Slaw Dressing:
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- ¼ cup rice wine vinegar
- 3 tablespoons honey, brown rice syrup, maple, or agave
- 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
- 1 garlic clove, finely minced ( use a garlic press)
- 1 tablespoon ginger, finely chopped
- ½ teaspoon salt
- ½ teaspoon chili flakes or chili paste ( optional)
Optional toppings:
- Toasted sesame seeds
- roasted, crushed peanuts or cashews
Instructions
- Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
- Whisk Asian Slaw Dressing ingredients together in a small bowl.
- Pour dressing into slaw and toss well.
- Garnish with sesame seeds and/ or nuts.
Notes
- Salad will keep up to 3-4 days in the fridge.
Keywords: asian slaw, asian slaw recipe, best asian slaw, easy asian slaw, crunchy asian slaw, vegan slaw, cabbage slaw, easy slaw recipe, asian slaw dressing, asian slaw dressing recipe
My guest can’t eat soy…any ideas how to replace it in the dressing?
Try the Coconut Aminos – Trader Joes has it or many healthier markets. 🙂
This recipe is incredible in every way! Quick and easy to make. I found your recipe last week and I’ve already made it 4 times! So delicious!
★★★★★
The dressing has become a staple, thank you!!
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My son doesn’t like coleslaw but he loved this! Thanks for sharing the recipe.
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This is a great slaw. The dressing is killer! Thanks for sharing.
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This slaw has become a staple in our household!
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This was great. I used it on top of teriyaki chicken tacos. My whole family enjoyed it.
★★★★★
This salad is amazing everyone loves it and is asking for the recipe
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Awesome, glad you enjoyed this Lynn and thanks so much! 🙌
Nice recipe- simple and tasty. Will make again.
★★★★★
This is amazing. I’ve never been so full from slaw. I added some pineapple because we had one to use up and it took it to another level. My husband and kids loved it, too. I made a dinner out of it with the Katsu chicken since hubby insisted on meat. Perfect!
★★★★★
Love the addition of pineapple! Sounds perfect!
I made my own slaw recipe but used the dressing part only substituting vegetable oil for the olive oil. Normally I cook with olive oil but it has a flavor I didn’t want to interrupt the Asian flavors. It was delicious though!
★★★★
Thank you for sharing another winning recipe! Made it yesterday and it was phenomenal! The dressing is so good! I’ve been looking for a good Asian recipe for a long time and now have one in my repertoire thanks to you!
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Glad you enjoyed this!
Absolutely delicious!!!! LOVE this recipe
★★★★★
I don’t usually comment but this recipe was fantastic! I used 1/2 green cabbage and kohlrabi from my CSA farmshare and an old apple, cut in matchsticks. It was so filled with flavor and vegie goodness hitting the heat, acid, sweet, freshness criteria. Everyone loved it! Bravo!
★★★★★
Wonderful recipe! I reviewed you on my FB Page:
https://www.facebook.com/paleoprimalrx/posts/2657712821166154
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Thanks for sharing!
Is it better to dress this in advance or right before serving? I’ve got it all ready to go…can’t wait to eat it.
I like to let it marinate a bit, but totally up to you.
Thanks!
I loved this recipe! I won’t lie, I didn’t have a lot in the fridge when I made it, so the base was just a big head of napa cabbage, shredded. I added in chow mein noodles and toasted almonds. Even with all of the modifications it was delicious. I’ll make it by the recipe next time!
★★★★★
Love it Melissa!
Delicious! I loved the added chilli flakes for some spice. Will definitely be saving this recipe. Thank you!
★★★★★
Awesome Kaleigh!!!
This recipe is absolutely delicious and so versatile! We had it as a side dish the first day and day 2 it made an absolutely amazing base for grilled dish tacos. I will be making this again!
★★★★★
Awesome- glad you liked it! 🙌
This was amazing! I made it early in the day for our dinner. The first night we ate it with some burgers. The second night I put crunched up dry Ramen noodles in it and we ate it as our main dish. The third day we had some with our lunch. I stopped after the third day but my husband kept eating it until day 5 when he finished it. He wants me to make it again. Very delicious. Flavors are spot on.
★★★★★
This will be made again, my family scarfed it all down last night, no leftovers 🙂 Great recipe!
★★★★★
I was a bit loose with the dressing mix. Not enough honey, substituted maple syrup. The pepper flakes were too much. Some cabbages already have a heat to them. The cilantro was too much for me. 1/2 a.cup next time. Really happy with this dish. Definitely a keeper.
Thanks so much David…and great to hear! 🙌
We made this slaw to go with Father’s Day BBQ dinner, it was perfect for summer meal. Crunchy, refreshing and all the flavors. The slaw was a huge hit! Thank you Sylvia!
★★★★★
Yay!!! Great to hear. Thanks for sharing! 🙌
Followed the recipe rather loosely, swapping some ingredients but it turned out just brilliant. I love coleslaw but got a bit tired of it and this is a very happy alternative. Thanks
★★★★★
Thanks so much and so happy you liked it! 👏
Hi. Can anyone tell me if this will work with a little sugar substitute instead of honey? Thanks!!
Feel free to give it a try. It does need some sweetness to balance out the other flavors.
I used the syrup of candied gingers, never heard about the brown rice syrup and my honey is too thick. It was perfect, ginger being in the recipe already. My other alternative was maple syrup. Sugar could work too but I’d use confectioners sugar or make sure is mixed well.
I made this recipe and the star of this s recipe was the dressing. Thank you for sharing. I’ve tried SO MANY salad dressing recipe and this was the BEST. It has a lot of room for adjustment and does not compromise the flavor (I’ve tried different variations and the taste is true to it’s base). Thanks for sharing again.
★★★★★
Yay!!! 🙌
Love this recipe so much! Thank you!
★★★★★
This salad is not only beautiful but tastes great too! The colors make you so happy! I chopped a lot of my veggies in Blender and blended the dressing in there too, easy!
Perfect for a hot summer day with some grilled chicken! Plan to make this all summer long!
★★★★★
Made this salad for light lunch in this lockdown and it was amazing fresh clean food with deep flavours. This is definitely going to my regular go to lunch. Going to try other recipes from your Website.
★★★★★
Thanks!
Great Recipe- was missing something. Juiced a lime, cake out perfect.
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