Asian-Inspired Slaw

A sweet and tangy dressing with toasted notes coat every crunchy bite!

Best to prep at least 3 hours ahead to allow the flavors to marinade.



For the slaw:

– about 6 cups of chopped/shredded veggies:

  • Red cabbage
  • Carrots
  • Sweet pepper
  • Broccoli, kohlrabi, radish, celery, etc.

– 3 scallions, chopped
– 1/2 cup chopped cilantro


For the dressing:

– 1/4 cup rice wine vinegar (or sub apple cider vinegar)
– 3 tbsp extra virgin olive oil
– 2-3 tbsp honey
– 2 tbsp toasted sesame oil (this is a very strong flavor, highly recommend NOT subbing anything else!)
– 2 tbsp Bragg’s Liquid Aminos (or soy sauce)
– 1 tbsp minced fresh ginger
– 1 large garlic clove, minced

Simple Steps:

  1. Whisk dressing ingredients together in a small bowl.
  2. Combine slaw ingredients in a large bowl.
  3. Pour the dressing over the slaw veggies and gently toss to coat.
  4. (Recommended) Refrigerate for 2-3 hours before serving.


Try it with:

Cool Bean Salad tahini sauceTahini Dip Seared Shishitos with Lemon

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One response to “Asian-Inspired Slaw”

  1. […] And of course to balance out the lack of veggies herein, I made a batch of slaw with red cabbage and… […]


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