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    Home > Recipes > Side Dishes

    Asian Slaw

    Published: Jun 16, 2021 · Modified: Nov 2, 2022 by Iosune · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Asian slaw, so refreshing, zesty, and flavorful. Perfect to eat as a nutritious summer side dish, it's super light and ready in 15 minutes!

    Photo of a bowl of Asian slaw

    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!

    Contents hide
    1. How to make Asian slaw
    2. Asian slaw ingredients and tips
    3. Looking for more side dishes?
    4. Did you make this Asian slaw recipe?
    5. 📖 Recipe
    6. Asian Slaw

    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.
    Side photo of a bowl of Asian slaw

    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.

    Looking for more side dishes?

    • Sauerkraut
    • Veggie Stir Fry
    • Vegetable Tempura
    • Cauliflower Steak
    Close-up photo of a bowl of Asian slaw

    Did you make this Asian slaw recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    📖 Recipe

    Square photo of a bowl of Asian slaw

    Asian Slaw

    Asian slaw, so refreshing, zesty, and flavorful. Perfect to eat as a nutritious summer side dish, it's super light and ready in 15 minutes!
    5 from 1 vote
    PRINT PIN RATE
    Course: Gluten Free, Side Dish
    Cuisine: Asian
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8
    Author: Iosune


    Ingredients 

    US Customary - Metric

    For the dressing:

    • 2 tablespoon vinegar, I used rice vinegar
    • 2 tablespoon oil, I used canola oil
    • 2 tablespoon soy sauce or tamari
    • 1 tablespoon maple or agave syrup
    • ½ teaspoon sesame oil, optional
    • ¼ teaspoon garlic powder
    • ¼ teaspoon ginger powder

    For the Asian slaw:

    • 3 cups green cabbage, thinly sliced
    • 1 cup red cabbage, thinly sliced
    • 1 cup carrots, thinly sliced
    • 1 cup red bell pepper, thinly sliced
    • 3 green onions, thinly sliced
    • ¼ cup fresh cilantro, chopped
    • 1 teaspoon sesame seeds, for garnish, optional
    Prevent your screen from going dark

    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.
    • 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: 1serving | Calories: 72kcal | Carbohydrates: 7.6g | Protein: 1.2g | Fat: 4g | Saturated Fat: 0.3g | Sodium: 239mg | Fiber: 1.7g | Sugar: 4.6g
    Tried this recipe?Let us know how it was!

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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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