Asian Slaw
Bright, crisp, and bursting with vibrant flavors, this Asian Slaw recipe is the perfect blend of crunch and zing. Featuring a colorful mix of shredded Napa and red cabbage, julienned carrots, red bell peppers, and fresh cilantro, this slaw is elevated with a savory-sweet dressing made from soy sauce, rice vinegar, sesame oil, honey, lime juice, and hints of ginger and garlic. Finished with a sprinkle of toasted sesame seeds, it’s a light, refreshing dish that pairs beautifully with grilled meats, fish, or tofu, or serves as a versatile filling for wraps and sandwiches. Ready in just 20 minutes, this quick and easy recipe is ideal for meal prep and can be made ahead to allow the flavors to meld beautifully. Perfect for those seeking a healthy, gluten-free, and flavor-packed side dish, this Asian Slaw is sure to impress at your next gathering.
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Recipe Information
Ingredients
- 4 cups Napa cabbage
- 2 cups Red cabbage
- 1 large Carrot
- 1 medium Red bell pepper
- 3 stalks Green onion
- 0.5 cup Cilantro leaves
- 2 tablespoons Toasted sesame seeds
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 tablespoon Fresh lime juice
- 1 teaspoon Fresh ginger
- 1 clove Garlic
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the Napa cabbage and red cabbage into shreds and place them in a large mixing bowl.
Peel the carrot and cut it into julienne strips or use a vegetable peeler to create thin ribbons. Add them to the bowl.
Slice the red bell pepper into thin strips and add to the bowl with the cabbages and carrots.
Chop the green onions and roughly chop the fresh cilantro leaves. Add both to the mixing bowl.
Add the toasted sesame seeds into the bowl with the vegetables.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, lime juice, grated fresh ginger, minced garlic clove, and black pepper to make the dressing.
Pour the dressing over the vegetable mixture and toss everything together until well combined and the veggies are evenly coated with the dressing.
Let the slaw sit for about 10 minutes to allow the flavors to meld before serving. This slaw can be prepared a few hours ahead and stored in the refrigerator.
Serve the Asian slaw as a refreshing side dish or use it as a filling in sandwiches or wraps.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 35.2 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
