Crunchy Asian Slaw
Servings: 6 people
Calories: 119kcal
Crisp, colorful, and packed with bold flavor, this Asian Red Cabbage Slaw combines shredded red cabbage, sweet grated carrots, fresh herbs, and a gingery sesame-lime dressing for an irresistibly crunchy and refreshing side dish to pair with Asian Marinated Flank Steak or to load into Korean Tacos.
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Ingredients
- 6 cups shredded red cabbage packed
- 1/2 cup grated carrots packed
- 2 green onions sliced
- 1/4 cup cilantro minced
Dressing
- 1 Tablespoon fresh ginger grated
- 1 Tablespoon olive oil
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon soy sauce low sodium
- 1 Tablespoon honey
- 2 teaspoons sesame oil
- 1 lime juiced
- ½ teaspoon salt plus more to taste
To Garnish
- ¼ cup roasted peanuts chopped, or cashews, almonds, etc.
- 1 teaspoon sesame seeds
Instructions
- Combine 6 cups shredded red cabbage, 1/2 cup grated carrots, 2 green onions and 1/4 cup cilantro in a large bowl and set aside.
- Add 1 Tablespoon fresh ginger, 1 Tablespoon olive oil, 2 Tablespoons rice wine vinegar, 1 Tablespoon soy sauce, 1 Tablespoon honey, 2 teaspoons sesame oil, 1 lime (juiced) and ½ teaspoon salt to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with additional salt, to taste.
- Cover and refrigerate at least 30 minutes before eating. Garnish with chopped ¼ cup roasted peanuts and 1 teaspoon sesame seeds before serving. Enjoy!
Notes
Storing
- This Asian red cabbage slaw maintains a delicious crunch and flavor when stored in the fridge for up to two days.
- If you want a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy.
- Any extra dressing can be stored in a separate airtight jar or container in the fridge for 1-2 weeks. Shake or whisk well before use.
- Make the dressing ahead of time. Make the dressing up to 3 days in advance and store it in an airtight jar in the fridge. Give it a good shake before using.
- Shred the cabbage in advance and store it in a sealed bag or container in the fridge for up to 3 days to save time on the day you plan to assemble this slaw.
- Taste the dressing before tossing. If it's too tart, add a little more honey. If it's too sweet, a splash more lime juice or vinegar will balance it out.
- Use a mandoline or food processor to shred the cabbage quickly and uniformly. A sharp knife works just fine too; just be sure to remove the tough core first.
- Let it chill for at least 30 minutes. This lets the cabbage soften slightly and absorb the dressing, giving you the best flavor and texture.
- Save time: If you’re short on time, grab a bag of pre-shredded coleslaw mix and skip the preparatory steps.
- For extra crunch: Toss in some thinly sliced red bell pepper or jicama for added texture.
- Make it spicy: Add a minced jalapeño (seeds in for extra heat) or a pinch of red pepper flakes to the dressing.
- Add a creamy element: Stir in a dollop of Greek yogurt or mayonnaise for a creamier slaw.
- Add protein: Grilled chicken, shrimp, or fish (salmon or cod) pair beautifully with this slaw. Simply cook your protein separately and serve alongside or on top.
- Herb swap: Not a cilantro fan? Fresh mint or basil would be delicious alternatives.
- Nut-free option: Skip the peanuts and use toasted sunflower seeds or crispy fried onions instead.
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 421mg | Potassium: 333mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2863IU | Vitamin C: 54mg | Calcium: 58mg | Iron: 1mg