Here’s a quick and fresh Asian Slaw 🥗🥕 — crunchy, tangy, and perfect as a side or topping for sandwiches and tacos.
Asian Slaw
Servings: 4
Time: ~10–15 minutes
Ingredients
Slaw:
- 3 cups shredded cabbage (green, red, or a mix)
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced
- 2 green onions, sliced
- ¼ cup fresh cilantro (optional)
Dressing:
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp grated ginger
- 1 clove garlic, minced
- Optional: 1 tsp sriracha or chili paste for heat
Toppings (optional):
- Toasted sesame seeds
- Crushed peanuts or cashews
Instructions
- Prepare veggies:
In a large bowl, combine cabbage, carrots, bell pepper, green onions, and cilantro. - Make dressing:
Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and optional chili. - Toss:
Pour dressing over vegetables and toss until well coated. - Serve:
Garnish with sesame seeds or nuts if desired. Serve immediately or chill for 30 minutes for more flavor.
Tips & Variations
- Swap cabbage for shredded Brussels sprouts for a twist.
- Add thinly sliced radish or cucumber for extra crunch.
- Make it vegan by using maple syrup instead of honey.
If you want, I can give you a super-quick 5-minute version that’s extra crunchy and flavorful—no marinating required.
Do you want me to do that?
