Easy Asian Slaw Recipe (No Mayo) | Crunchy Asian Cabbage Salad
This easy Asian slaw (also called Asian coleslaw or cabbage salad) is light, crunchy and tasty. Made with cabbage, carrots and a quick no mayo dressing, it’s sweet, savory, tangy and slightly spicy, ready in minutes and perfect as a side with any Asian meal.
Servings: 4 people
Calories: 225kcal
Ingredients
For Asian 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 Slaw 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 Slaw 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 salad ingredients (shredded cabbage, carrots, bell peppers, fresh herbs, etc.).
- Dress and Toss the Asian Salad: Pour the prepared Asian dressing over the slaw 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 for at least 1 hour before serving. Enjoy!
Video
Notes
- Season to your taste. The Asian slaw 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 Salad. Turn it into a meal by adding shredded chicken, Cajun chicken, or cajun shrimp to the salad.
- 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 chill. Also, the slaw gets enough time to soak the flavors from the salad dressing.
- Variation: You can add any protein like cooked shredded chicken or shrimp
- 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
Calories: 225kcal