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
- 1 lb shredded cabbage -roughly 6-7 cups (see notes)
- 3 scallions, sliced
- 1 cup cilantro, chopped (or sub Italian Parsley)
Asian Slaw Dressing:
- 3 tablespoons olive oil
- 1–3 teaspoons toasted sesame oil (start conservatively add more to taste at the end)
- 1/4 cup rice wine vinegar
- 3 tablespoons honey (for vegan-substitute maple syrup 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
- 1/2 teaspoon salt
- 1/2 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. Taste, adjust salt, honey and sesame oil to taste.
- Garnish with sesame seeds and/ or nuts.
Notes
- 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)
- 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
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
