Asian Cabbage Salad (Asian Slaw)

5 from 1 vote

Asian Cabbage Salad (Asian Slaw)

Asian Cabbage Salad is a simple and easy Asian slaw made with shredded Chinese cabbage, purple cabbage, vegetables (such as bell peppers and scallions), fresh herbs, and my favorite homemade Asian dressing. It is a no-mayo Asian slaw recipe garnished with roasted peanuts and sesame seeds for extra crunch and nutty flavor.

Prep Time15

Cook Time5

Total Time20

Course: Salad, Side Dish

Cuisine: Asian

Servings: people

Calories: 235kcal

Author: Preeti Nayak

Ingredients

For cabbage salad

4 cups chinese cabbage Napa
2 cups purple cabbage
1 cup carrot
2 scallions spring onions
½ cup finely chopped cilantro Coriander leaves
1 red bell pepper thinly sliced
½ cup roasted peanuts
2 tablespoon roasted sesame seeds

For the Asian dressing

¼ cup rice vinegar (substitute: white wine vinegar or lemon juice)
¼ cup olive oil
½ teaspoon freshly ground pepper
½ teaspoon salt
2 tablespoon light soy sauce (do not use dark soy sauce)
1 teaspoon grated or finely chopped ginger
1 teaspoon minced or finely chopped garlic
½ teaspoon red pepper flakes add as per taste
2 tablespoon honey

Instructions

Make the Asian salad dressing: In a jar, combine all the dressing ingredients. Secure the lid tightly and shake well until everything is emulsified (well combined).
Assemble the slaw: In a large mixing bowl, toss the cabbage salad ingredients (shredded cabbage, carrots, bell peppers, fresh herbs, etc.).
Dress and toss the Asian salad: Pour the prepared Asian dressing over the salad mixture and toss it well. Taste and adjust seasonings as desired. You might want to add a pinch of salt, pepper, or vinegar.
Add crunch: Sprinkle the roasted peanuts and sesame seeds on top of the dressed slaw. Give it a final toss to incorporate them evenly.
Chill and serve: For the best flavor development, refrigerate the Asian slaw or cabbage salad for at least 1 hour before serving. Enjoy!

Video

Notes

Season to your taste. The Asian salad dressing is already quite flavorful. Feel free to adjust the seasoning to your preference after adding it to the salad.
Turn into a meal: This recipe makes a big batch of cabbage salad. Turn it into a meal by adding shredded chicken or top it with grilled chicken or shrimp, like my Cajun chicken or Cajun shrimp.
For crunchy slaw: Add roasted peanuts and sesame seeds last minute when you are ready to serve. This way, they retain their crunch.
Tastes best when served cold - After making the slaw, cover with a cling wrap & refrigerate for an hour. It tastes best when served chilled. Also, the slaw gets enough time to soak up the flavors from the salad dressing.
For Meal Prep: Chop & keep all the vegetables separately in an airtight container (Do not add coriander leaves). Prepare the dressing separately in another container. Toss it together just before serving it. Add coriander leaves when you are tossing it. It loses its color & freshness if chopped ahead of time.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 2 days. However, the dressing makes the leaves wilt a little. For better results, store the dressing and the vegetables separately.

Nutrition