One of my favorite dinners is a big, beautiful salad that has vibrant colors, is fresh, and crunchy. This Asian slaw is delicious, easy to make, and you can use up vegetables from the fridge to make it a clean-out-the-refrigerator meal. I grate the cabbage using a mandoline. If you are in a hurry, feel free to use a store-bought slaw mix. There's nothing wrong with taking a few shortcuts to get dinner on the table quickly. To make a full meal, add grilled chicken, salmon, or tofu.
Jump to RecipeThis Asian Slaw is crisp, colorful, and tossed in a light homemade dressing that's both tangy and slightly sweet. It makes a perfect side dish, or you can enjoy it as a refreshing salad all on its own.
Ingredients
- 2-3 cups shredded green cabbage (or store-bought slaw mix)
- 1 cup shredded purple cabbage
- 1 shredded carrot
- 2-3 green onions, chopped
- ½ bell pepper, chopped
- ½ cup cilantro, chopped
- Optional add-ins: basil, mint, thinly sliced red onion, or jicama sticks for crunch
Dressing
- 1 ½ tablespoon rice vinegar
- 1 tablespoon soy sauce (or liquid aminos)
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 3 tablespoon avocado oil or olive oil
Instructions
- In a large bowl, combine all of the shredded and chopped vegetables.
- In a small jar or bowl, whisk together the rice vinegar, soy sauce, honey, ginger, garlic, and oil until well combined and smooth.
- Pour the dressing over the slaw and toss until everything is evenly coated.
- Chill for 15-20 minutes before serving, or enjoy right away for a fresh, crunchy salad.
Serving Ideas
- Add grilled chicken or salmon for a complete meal.
- Tucked into tacos, lettuce wraps, or sandwiches
- As a light and refreshing lunch on its own
If you're making this slaw ahead of time, keep the dressing separate until just before serving. This way, the vegetables stay crisp and fresh. And if you'd like to make it more filling, toss in some cooked chicken, or even a handful of toasted almonds, pepitas, or sunflower seeds for extra protein and crunch.
Asian Slaw
Ingredients
- 2 -3 cups shredded green cabbage or store-bought slaw mix
- 1 cup shredded purple cabbage
- 1 shredded carrot
- 2 -3 green onions chopped
- ½ bell pepper chopped
- ½ cup cilantro chopped
- Optional add-ins: basil mint, thinly sliced red onion, or jicama sticks for crunch
- Dressing
- 1 ½ tablespoon rice vinegar
- 1 tablespoon soy sauce or liquid aminos
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- 3 tablespoon avocado oil or olive oil
Instructions
- In a large bowl, combine all of the shredded and chopped vegetables.
- In a small jar or bowl, whisk together the rice vinegar, soy sauce, honey, ginger, garlic, and oil until well combined and smooth.
- Pour the dressing over the slaw and toss until everything is evenly coated.
- Chill for 15-20 minutes before serving, or enjoy right away for a fresh, crunchy salad.
Notes
Add grilled chicken or salmon for a complete meal.
Tucked into tacos, lettuce wraps, or sandwiches
As a light and refreshing lunch on its own If you’re making this slaw ahead of time, keep the dressing separate until just before serving. This way, the vegetables stay crisp and fresh. And if you’d like to make it more filling, toss in some cooked chicken, shrimp, or even a handful of toasted almonds or sunflower seeds for extra protein and crunch.
Garden Peach Chopped Salad
The Garden Peach Chopped Salad is bright, refreshing, and craveable. Thank you, Lauren Stephton, for this delicious recipe. For the printable recipe, go to https://abrightmoment.com/garden-peach-chopped-salad/
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