{"id":3010,"date":"2023-07-10T17:28:48","date_gmt":"2023-07-10T17:28:48","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3010"},"modified":"2026-01-01T19:42:16","modified_gmt":"2026-01-01T19:42:16","slug":"easy-crunchy-asian-slaw-with-asian-dressing","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-crunchy-asian-slaw-with-asian-dressing\/","title":{"rendered":"Easy Crunchy Asian Slaw, with Asian Dressing"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Crunchy Asian Slaw, with Asian Dressing<\/span><\/h2>\n
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Easy Crunchy Asian Slaw with the Best Asian Dressing! A simple vegan slaw with that can be made in 20 minutes and made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls.<\/span><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Sylvia Fountaine, Feasting at Home<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> lb<\/span> shredded cabbage -roughly 6-7 cups<\/span> see notes<\/span><\/li>
  • 3<\/span> scallions<\/span> sliced<\/span><\/li>
  • 1<\/span> cup<\/span> cilantro<\/span> chopped (or sub Italian Parsley)<\/span><\/li><\/ul><\/div>

    <\/span>Asian Slaw Dressing:<\/span><\/h4>
    • 3<\/span> tablespoons<\/span> olive oil<\/span><\/li>
    • 1<\/span> tablespoon<\/span> toasted sesame oil<\/span><\/li>
    • \u00bc<\/span> cup<\/span> rice wine vinegar<\/span><\/li>
    • 3<\/span> tablespoons<\/span> honey<\/span> for vegan-substitute maple syrup or agave<\/span><\/li>
    • 1<\/span> tablespoon<\/span> soy sauce<\/span> or GF alternative like Braggs or Coconut Amino Acids<\/span><\/li>
    • 1<\/span> garlic clove<\/span> finely minced ( use a garlic press)<\/span><\/li>
    • 1<\/span> tablespoon<\/span> ginger<\/span> finely chopped<\/span><\/li>
    • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
    • \u00bd<\/span> teaspoon<\/span> chili flakes or chili paste<\/span> optional<\/span><\/li><\/ul><\/div>

      <\/span>Optional toppings:<\/span><\/h4>
      • Toasted sesame seeds<\/span><\/li>
      • roasted, crushed peanuts or cashews<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Toss slaw ingredients together in a large bowl. Add cilantro and scallions.<\/div><\/li>
        • Whisk Asian Slaw Dressing ingredients together in a small bowl.<\/div><\/li>
        • Pour dressing into slaw and toss well.<\/div><\/li>
        • Garnish with sesame seeds and\/ or nuts.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
            \n
          1. Feel free to Substitute shredded carrots, bell pepper, snow peas, broccoli slaw, shredded Brussels sprouts, for part of the cabbage, or simply add them. ( For example, I\u2019ll often do 5 cups cabbage, 1 cup carrots, 1 cup bell pepper)<\/li>\n
          2. Salad will keep up to 3-4 days in the fridge.<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3011,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[135,1598,1983,140,1713,1712],"tags":[],"class_list":["post-3010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-bryans-favorites","category-no-cook","category-side","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2023\/07\/asian-slaw-100-4.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3010","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3010"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3010\/revisions"}],"predecessor-version":[{"id":3014,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3010\/revisions\/3014"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3011"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}