Crunchy Asian Slaw
A colorful and refreshing salad featuring crisp vegetables coated in a savory, creamy dressing that everyone loves.
recipesbynani.comThis Asian slaw has become a favorite in my kitchen because it is so satisfying and goes with just about anything. The combination of crunchy cabbage and carrots with a punchy dressing is the perfect way to add some fresh greens to your dinner table.
My top tip for this recipe is to use a mandoline or a sharp knife to get the cabbage sliced extra thin. The thinner the shreds, the better the dressing sticks to every single bite. It really makes a big difference in the texture.
🧺 Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 large carrots, julienned or shredded
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
👩🍳Instructions
- 1
In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, green onions, and fresh cilantro.
- 2
In a separate small jar or bowl, whisk together the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic until the mixture is smooth.
- 3
Pour the dressing over the vegetable mixture and toss well to ensure everything is evenly coated.
- 4
Let the slaw sit in the refrigerator for at least 30 minutes before serving so the flavors have time to mingle.
- 5
Give the slaw a quick toss one more time before serving cold.
💡 Tips
This slaw tastes best when served within a few hours of making it, but you can store leftovers in an airtight container in the fridge for up to two days. For extra crunch, top your serving with a handful of toasted sesame seeds or crushed peanuts right before eating.
Made this recipe? Let us know how it went.
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