Asian slaw, so refreshing, zesty, and flavorful. Perfect to eat as a nutritious summer side dish, this recipe is super light and ready in just 15 minutes!
I’d always wanted to try Asian slaw but I never got the chance to do so. And oh how I regret it! I’m overwhelmed by how good and tasty it is and I really wish I had made it sooner.
It has a refreshing and zesty vibe that I absolutely love – and it is perfect to enjoy as a summer side dish, as it is light and nutritious. I really hope you like it as much as I do!
How to make Asian slaw
For the dressing:
- Add all the ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together.
For the Asian slaw:
- Combine all the slaw ingredients (except the sesame seeds) in a large bowl.
- Toss the slaw with the dressing until well combined.
- Garnish with the sesame seeds and serve immediately.
Asian slaw ingredients and tips
- Vinegar: I used rice vinegar, but any type of vinegar will work, and also lemon juice.
- Oil: feel free to use any type of oil. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it melted.
- Soy sauce or tamari: coconut aminos is a good alternative if you don’t consume soy.
- Maple or agave syrup: you could use a different type of sugar instead.
- Sesame oil: this ingredient is completely optional, but it will make your Asian slaw taste even better.
- Garlic powder: feel free to replace it with minced fresh garlic.
- Ginger powder: substitute it with finely chopped fresh ginger if you want to.
- Green and red cabbage: feel free to only use green or red cabbage or a mix of both in a different proportion than me.
- Carrots.
- Red bell pepper.
- Green onions: you could also use any other type of onion.
- Fresh cilantro: omit it if you don’t like it, or use fresh parsley instead.
- Sesame seeds: this is an optional ingredient. Use any type of sesame seeds you have on hand.
- Feel free to serve your Asian slaw with any source of vegan protein, such as baked tofu, fried tofu, tempeh, seitan, or even tempeh bacon.
- If you’d like to add some healthy carbs to your Asian slaw and vegan protein combination, you could use breakfast potatoes, vegan mashed potatoes, or even homemade vegan bread.
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Asian Slaw
- Prep: 15 mins
- Total: 15 mins
- 8 1x
- Side Dish, Gluten-Free
- Asian
- Vegan
Servings 8 1x
Scale
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Asian slaw, so refreshing, zesty, and flavorful. Perfect to eat as a nutritious summer side dish, this recipe is super light and ready in just 15 minutes!
Ingredients
For the dressing:
- 2 tbsp vinegar, I used rice vinegar
- 2 tbsp oil, I used canola oil
- 2 tbsp soy sauce or tamari
- 1 tbsp maple or agave syrup
- ½ tsp sesame oil, optional
- ¼ tsp garlic powder
- ¼ tsp ginger powder
For the Asian slaw:
- 3 cups green cabbage (210 g), thinly sliced
- 1 cup red cabbage (70 g), thinly sliced
- 1 cup carrots (110 g), thinly sliced
- 1 cup red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro (4 g), chopped
- 1 tsp sesame seeds, for garnish, optional
Instructions
For the dressing:
- Add all the ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together. You can also add them to a small bowl and mix with a fork or a whisk until well combined. Set aside.
For the Asian slaw:
- Combine all the slaw ingredients (except the sesame seeds) in a large bowl.
- Toss the slaw with the dressing until well combined.
- Garnish with the sesame seeds and serve immediately with baked tofu, fried tofu, tempeh, seitan, or even tempeh bacon.
- If you’d like to add some healthy carbs to your Asian slaw and vegan protein combination, you could use breakfast potatoes, vegan mashed potatoes, or even homemade vegan bread.
- Best when fresh, keep the leftovers in an airtight container in the fridge for up to 3 days (dressing separate from the slaw).
Notes
- Use any type of vinegar you have on hand, and also lemon juice.
- Any type of sugar will do, but maple and agave syrup are my favorite choices.
- Feel free to add or omit any veggies, spices, or herbs you want.
- Cilantro can be omitted or replaced with fresh parsley.
- If you don’t consume soy, coconut aminos is a great substitute for soy sauce or tamari.
- Cabbage and carrots can be replaced with a packaged coleslaw mix if desired.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 72
- Sugar: 4.6 g
- Sodium: 239 mg
- Fat: 4 g
- Saturated Fat: 0.3 g
- Carbohydrates: 7.6 g
- Fiber: 1.7 g
- Protein: 1.2 g
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