Asian Slaw Recipe – easy, colorful slaw with cabbage, carrots, green onions and sesame oil dressing. Enjoy with takeout chicken or pork.
Nothing beats a colorful salad that’s bursting with flavor and texture. Purple cabbage, green cabbage, carrots and green onions make the base of this slaw creating a bright dish. I add edamame beans for a pop of green. For dressing, simply mix sesame oil, soy sauce, vinegar, brown sugar and garlic and toss with vegetables.
This Asian Slaw is perfect enjoyed on it’s own, turned into a lunch salad by adding crunchy Ramen noodles, cooked chicken, like the Sticky Asian Chicken, or as a side dish in place of broccoli in our Teriyaki Chicken recipe. Serve it with the Baked Teriyaki Salmon for a truly colorful dish.
HOW TO MAKE ASIAN CABBAGE SLAW?
Simple Asian slaw is based on purple cabbage and carrots. You could use just these two ingredients and make a delicious salad. Add green cabbage (just for contrast), chopped green onions and edamame beans for color and texture and this slaw turns into a veggie packed delicious side dish. It’s truly gorgeous on a plate!
HOW TO MAKE ASIAN DRESSING WITH SESAME OIL?
The dressing for this Asian Slaw is made with just a few simple ingredients. For the base, mix low-sodium soy sauce, apple cider vinegar and sesame oil. The oil can be substituted with olive oil but I highly recommend trying it with sesame oil as it adds a very characteristic flavor to this salad. It’s has a toasted, nutty flavor and makes it perfect to be served along side takeout chicken, beef or pork and rice.
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CRAVING MORE? Try our Asian Chopped Salad that’s delicious served with fish. For more recipes like this, check out our round up of Quick and Easy Asian Takeout Recipes. You might also like this Sweet Asian Slaw with Apple and Corn from Reluctant Entertainer. I love the addition of honey and apple. Also this Spicy Korean Slaw recipe from FoodieCrush sounds tasty. It has napa cabbage instead of green cabbage and gochujang in the dressing. Yum!
More Asian recipes: www.crunchycreamysweet.com
- 2 cups shredded purple cabbage
- 1 cup shredded green cabbage
- 2 carrots thinly sliced
- 2 green onions chopped
- 1/2 cup shelled edamame beans
- 1/4 cup low-sodium soy sauce
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon minced garlic
- 2 teaspoons packed brown sugar
- 1/4 teaspoon ground ginger
- In a large salad bowl, combine shredded purple cabbage, green cabbage, carrots, onions and beans.
- In a Mason jar or 1-cup measuring cup, whisk together soy sauce, both oils, vinegar, garlic, sugar and ginger. Pour over salad and toss to coat. Cover bowl with plastic wrap and place in the fridge for at least 30 minutes.
Notes: This slaw is better served after at least 30 minutes of chilling in the fridge. It allows the cabbage and carrots to soften and mix with the dressing.