Crunchy Asian Slaw | Easy Asian red cabbage slaw (without mayonnaise)
Crunchy Asian slaw recipe made with shredded cabbage & other vegetables. This salad has all the beautiful colors & flavors with perfect crunchiness. You can serve it as a side dish or salad.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Salad, Side Dish
Cuisine: Asian
Servings: 4people
Calories: 225kcal
Author: Preeti
Ingredients
To make Asian slaw dressing
2tablespoonlemon juice
2tablespoonvinegar
2teaspoonhoney
1teaspoongrated ginger
1teaspoongarlic finely chopped
Salt to taste
½teaspoonblack pepper powder
¼cupolive oil
1tablespoonsoy sauce
1teaspoonsriracha or use red pepper flakes(optional)
To make Asian Slaw
1cuppurple cabbageshredded
1cupgreen cabbageshredded
½yellow bell peppersliced
½red bell peppersliced
½green bell peppersliced
1carrotcut into thin strips or you can grate it
2spring onion whitessliced
3tablespoonchopped cilantro(coriander leaves)
spring onion greens
¼cuproasted & crushed peanuts
2teaspoonroasted sesame seeds
Instructions
Take a large mixing bowl, whisk together all the ingredients mentioned under the salad dressing.
Add vegetables, cilantro, peanuts & sesame seeds.
Toss all the ingredients together. Taste & adjust the seasoning.
Cover with a cling wrap & refrigerate for an hour. Or serve immediately.
Video
Notes
You can make the dressing in advance & let it chill in the refrigerator. The dressing may firm up when kept it the refrigerator. Take it out 30 minutes before making the salad. Let it come to room temperature. Shake it well before use.
Leftovers stay good for 2-3 days in the refrigerator. Store it in an airtight container.
Add 1-2 teaspoon of sesame oil to the salad. Sesame oil has its own flavor & adds a charm to the salad.