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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

Easy Crunchy Asian Slaw (w/ BEST Asian Dressing!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 213 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Salad, vegan, slaw, dressing
  • Method: tossed
  • Cuisine: Asian
  • Diet: Vegan

Description

Easy Crunchy Asian Slaw with the Best Asian Dressing! A simple vegan slaw with that can be made in 20 minutes and made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls.


Ingredients

Units Scale
  • 22 1/4 lb cabbage – shredded-roughly 6-7 cups (see notes)
  • 3 scallions, sliced
  • 1 cup cilantro, chopped (or sub Italian Parsley)

Asian Slaw Dressing:

  • 3 tablespoons olive oil
  • 13 teaspoons toasted sesame oil (start conservatively add more to taste at the end)
  • 1/4 cup rice wine vinegar
  • 3 tablespoons sugar, maple syrup, honey, or coconut sugar
  • 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
  • 1 tablespoon fresh ginger, grated, or use ginger paste
  • 1 garlic clove, grated or use garlic paste ( garlic is optional, adds punchy flavor)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes or chili paste ( optional)

Optional toppings:


Instructions

  1. Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
  2. Whisk Asian Slaw Dressing ingredients together in a small bowl.
  3. Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.
  4.  Garnish with sesame seeds and/ or nuts.

Notes

  1. Feel free to Substitute shredded carrots, bell pepper, snow peas, broccoli slaw, shredded Brussels sprouts, for part of the cabbage. ( For example, I’ll often do 5 cups cabbage, 1 cup carrots, 1 cup bell pepper)
  2. Salad will keep up to 3-4 days in the fridge.

Nutrition

  • Serving Size: 1 cup
  • Calories: 179
  • Sugar: 14.9 g
  • Sodium: 297.9 mg
  • Fat: 11.8 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 18.6 g
  • Fiber: 2 g
  • Protein: 2.1 g
  • Cholesterol: 0.3 mg