Easy Crunchy Asian Slaw, with Asian Dressing
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.
Servings: 6
Ingredients
- 1 lb shredded cabbage -roughly 6-7 cups see notes
- 3 scallions sliced
- 1 cup cilantro chopped (or sub Italian Parsley)
Asian Slaw Dressing:
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- ¼ cup rice wine vinegar
- 3 tablespoons honey for vegan-substitute maple syrup or agave
- 1 tablespoon soy sauce or GF alternative like Braggs or Coconut Amino Acids
- 1 garlic clove finely minced ( use a garlic press)
- 1 tablespoon ginger finely chopped
- ½ teaspoon salt
- ½ teaspoon chili flakes or chili paste optional
Optional toppings:
- Toasted sesame seeds
- roasted, crushed peanuts or cashews
Instructions
- Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
- Whisk Asian Slaw Dressing ingredients together in a small bowl.
- Pour dressing into slaw and toss well.
- Garnish with sesame seeds and/ or nuts.
Notes
- 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’ll often do 5 cups cabbage, 1 cup carrots, 1 cup bell pepper)
- Salad will keep up to 3-4 days in the fridge.