asian slaw

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing

green cabbage or Chinese cabbage (, shredded)

red cabbage (, shredded)

carrots (, julienned)

bean sprouts

green onions (, finely sliced on the diagonal)

coriander / cilantro leaves

mint leaves

Asian Fried Shallots ((optional), to garnish (Note 1))

tbsp rice vinegar ((Note 2))

soy sauce ((Note 3))

fish sauce (,

lime juice (, or more rice vinegar (Note 5))

peanut oil ((Note 6))

tbsp sugar (, any type)

tsp birds eye

garlic (, minced)

chicken

Combine the dressing ingredients in a jar and shake well.

Combine the salad ingredients, except the Asian Fried Shallots.

Pour over dressing and toss to combine.

Garnish with Asian Fried Shallots. Serve!

Easy Crunchy Asian Slaw- a simple vegan slaw with the BEST SLAW DRESSING EVER that can be made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls. A great way to add more veggies into your everyday meals. #slaw #asianslaw #veganslaw #easyslaw #tacoslaw

Easy Crunchy Asian Slaw ( with the BEST Asian Dressing!) 

scallions, sliced

cilantro

olive oil

sesame oil

rice wine vinegar

brown rice syrup, agave or honey

soy sauce (or GF alternative

garlic clove, finely minced garlic

ginger, finely chopped

salt

chili flakes

sesame seeds

peanuts

Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

Whisk Asian Slaw Dressing ingredients together in a small bowl.

 Garnish with sesame seeds and/ or nuts.

Great Recipe- was missing something. Juiced a lime, cake out perfect.

Made this salad for light lunch in this lockdown and it was amazing fresh clean food with deep flavours. This is definitely going to my regular go to lunch. Going to try other recipes  from your Website.

This salad is not only beautiful but tastes great too!  The colors make you so happy!  I chopped a lot of my veggies in Blender and blended the dressing in there too, easy!
Perfect for a hot summer day with some grilled chicken!  Plan to make this all summer long!

I made this recipe and the star of this s recipe was the dressing. Thank you for sharing. I've tried SO MANY salad dressing recipe and this was the BEST. It has a lot of room for adjustment and does not compromise the flavor (I've tried different variations and the taste is true to it's base). Thanks for sharing again.

Followed the recipe rather loosely, swapping some ingredients but it turned out just brilliant. I love coleslaw but got a bit tired of it and this is a very happy alternative. Thanks

We made this slaw to go with Father’s Day BBQ dinner, it was perfect for summer meal. Crunchy, refreshing and all the flavors. The slaw was a huge hit! Thank you Sylvia!

This will be made again, my family scarfed it all down last night, no leftovers :)  Great recipe!

This was amazing!  I made it early in the day for our dinner.  The first night we ate it with some burgers.  The second night I put crunched up dry Ramen noodles in it and we ate it as our main dish.  The third day we had some with our lunch.  I stopped after the third day but my husband kept eating it until day 5 when he finished it.  He wants me to make it again.  Very delicious.  Flavors are spot on.

This recipe is absolutely delicious and so versatile!  We had it as a side dish the first day and day 2 it made an absolutely amazing base for grilled dish tacos. I will be making this again!

Delicious! I loved the added chilli flakes for some spice. Will definitely be saving this recipe. Thank you!

I loved this recipe! I won't lie, I didn't have a lot in the fridge when I made it, so the base was just a big head of napa cabbage, shredded. I added in chow mein noodles and toasted almonds. Even with all of the modifications it was delicious. I'll make it by the recipe next time!

Wonderful recipe! I reviewed you on my FB Page:  
https://www.facebook.com/paleoprimalrx/posts/2657712821166154

I don't usually comment but this recipe was fantastic! I used 1/2 green cabbage and kohlrabi from my CSA farmshare and an old apple, cut in matchsticks. It was so filled with flavor and vegie goodness hitting the heat, acid, sweet, freshness criteria. Everyone loved it! Bravo!

Absolutely delicious!!!! LOVE this recipe

Thank you for sharing another winning recipe!  Made it yesterday and it was phenomenal!  The dressing is so good!  I’ve been looking for a good Asian recipe for a long time and now have one in my repertoire thanks to you!

I made my own slaw recipe but used the dressing part only substituting vegetable oil for the olive oil. Normally I cook with olive oil but it has a flavor I didn't want to interrupt the Asian flavors. It was delicious though!

This is amazing. I’ve never been so full from slaw. I added some pineapple because we had one to use up and it took it to another level. My husband and kids loved it, too. I made a dinner out of it with the Katsu chicken since hubby insisted on meat. Perfect!

Nice recipe- simple and tasty. Will make again.

This salad is amazing everyone loves it and is asking for the recipe

https://content.jwplatform.com/videos/BTwkAFMq.mp4

How to make a simple Asian Slaw! This vegan slaw can be made ahead and is delicious alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to Buddha bowls. Flavorful, easy and crunchy!<br />


 ASIAN SLAW RECIPE

These Korean Chicken Meal Prep Bowls are a healthy make ahead lunch idea made up of chicken thighs, Asian coleslaw and jasmine rice! Korean chicken recipe adapted from Canadian Living.

Korean Chicken Meal Prep Bowls

boneless skinless chicken thighs

low-sodium soy sauce

tbsp honey

tbsp sesame oil

garlic

ginger

coleslaw mix

soy sauce

tbsp rice vinegar

powdered ginger

jasmine rice

water

butter

Preheat grill to high heat, or preheat oven to 425 F. In a large bowl, mix chicken marinade ingredients together. Add chicken thighs and marinate 10-15 minutes.

Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for Asian slaw dressing, then set aside.

Add chicken to grill or frying pan. Cook on grill for 7 minutes, then flip and cook another 5 minutes depending on how large the thighs are. If using the oven method, bake on a parchment-lined baking sheet for 20 minutes or until chicken reaches 165 F in thickest part of thigh.

Add two chicken thighs to each meal prep bowl. Toss coleslaw with dressing then add slaw and rice to each bowl. Serve and enjoy - leftovers stay good in the fridge up to 4-5 days.

https://www.youtube.com/watch?v=TNGhlLMJawU

These Korean Chicken Meal Prep Bowls are a healthy make ahead lunch idea made up of chicken thighs, Asian coleslaw and jasmine rice! Print recipe: http://thegirlonbloor.com/korean-chicken-meal-prep-bowls

Crunchy, colorful and flavor-packed vegan Thai noodle salad with a red cabbage slaw with kale and Thai noodles tossed in a tangy peanut-lime dressing.

Peanut-Lime Thai Noodle Salad

lime juice

shallot

toasted peanut or sesame oil

unsalted peanuts

tamari or soy sauce

maple syrup

Korean chili pepper (gochugaru) red chili

Annie Chun's Thai-Style Pad Thai Noodle Bowl or 1 1/2 cups cooked udon, ramen or pad Thai noodles

red cabbage

kale

red onion

½ red or purple bell pepper (seeded and sliced)

Stir all ingredients together in a medium bowl until blended. Add the peanut sauce only if you&#039;re not using an Annie Chun&#039;s Noodle Bowl.

Make the dressing

Heat the noodles and topping packet according to package directions, using 2 tablespoons water. Transfer to a serving bowl and toss with the peanut sauce packet. Set aside to cool, about 10 minutes. Skip this if you&#039;re using other pre-cooked noodles - just add them to a serving bowl.

Add the cabbage, kale, onion, bell pepper and dressing to the noodles and toss together with tongs. Top with the Pad Thai peanut packet (or 2 tablespoons chopped peanuts or cashews) and serve.

Make the slaw

Ginger Lime Asian Slaw

Napa cabbage (thinly sliced (or combination of Napa and red cabbage))

carrots (grated)

apple (grated)

tsp salt

tbs lime juice

olive oil (divided)

tbs minced onion

tbs honey

tbs rice vinegar

Combine the cabbage, carrots, apple, salt, and lime juice in a large bowl.

In a medium skillet, cook the minced onion in 1 tablespoon of olive oil for 5 minutes. Add the ginger and cook for an additional 30 seconds.

In a jar, mix the remaining tablespoon of olive oil with the honey and rice vinegar. Add the veggies from pan.

Pour the dressing over the cabbage mixture and mix well. Refrigerate for an hour before serving. This will wilt a bit if you leave it in the refrigerator for a few days, but it still tastes great.

The humble chicken thigh is chargrilled and slathered in a creamy, rich satay sauce.

Almond butter chicken satay with Asian slaw

tbs coconut oil

lemongrass

garlic cloves, finely grated

ginger,

red onion, finely chopped

tsp dried chilli flakes

tsp coconut sugar

tamarind paste

tbs tamari

almond butter

limes

Chinese cabbage (wombok), finely shredded

red cabbage,

kale leaves,

(35 grams) sesame seeds, toasted

tsp sesame oil

(800 grams) chicken thigh fillets, cut in half

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

We taste with our mouth and nose, as well as our eyes, ears and hands says Matt Preston, who tests the link between food and neuroscience with this ultimate deceptive salad.

Killer hot-smoked salmon slaw

(250 grams) brown sugar

(250 grams) salt flakes

skinless salmon fillet, pin-boned

apple wood smoking chips (from barbecue stores)

red chillies, seeds removed, chopped

tbs grated palm sugar

tbs fish sauce

red cabbage and red onion, sliced

snow peas, trimmed, thinly sliced

carrot,

Thai basil and coriander leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641747001&=domain=del

5348771529001-5853641747001

Everybody loves this tangy, crunchy, easy, 10-minute Asian ramen slaw. So delicious and ridiculously simple!&nbsp;

Asian Ramen Slaw - Easy, 10 Minute Recipe

rice vinegar, plain

Tablespoons honey

coleslaw mix (16 ounce bag)

packs ramen noodles, uncooked, any flavor, 3 ounce packs (I discard the seasoning mix)

green onions, sliced

almonds

Measure out the rice vinegar, avocado oil, sesame oil, soy sauce and honey into a jar with a tight-fitting lid.&nbsp;

Place the lid on, and shake to combine; set aside.

For the dressing

Crush the ramen within the unopened pack, using the end of a wooden spoon.

Add the slaw mix (discard the dressing if it came with any - mine did not) to a large mixing bowl.

Add the almonds, broken ramen (discard seasoning mix) and green onions to the bowl.

Add the dressing, and toss to combine.

Optional: sprinkle with sesame seeds for garnish, if desired.

For the slaw

https://embed.mediavine.com/videos/gz0q6n7pxik0vwiqvnmd

Everybody loves this tangy, crunchy, easy, 10-minute Asian ramen slaw. So delicious and ridiculously simple!

Asian Ramen Slaw

Enjoy a quick and satisfying dinner with Grilled Asian Sesame Tofu on a bed of Asian Vegetable Slaw.

Grilled Asian Sesame Tofu with Vegetable Slaw

extra-firm organic tofu

Tablespoon miso

garlic (minced)

sriracha

purple cabbage

white cabbage (shredded)

red pepper

green onions (sliced thin (or 1/4 cup))

oranges

thai basil leaves

red onion (sliced thin)

carrots (shredded)

Press tofu according to the link The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

TOFU

Blend all ingredients in a high-speed blender.

QUICK TIP: Add the almond butter last to avoid it sticking int he bottom of the blender

Keep a small amount of dressing to add to the salad before serving.

ALMOND BUTTER MARINADE/DRESSING

Slice the block of tofu in half through the center

Cut into 4 individual slabs about an inch in thickness.

Place tofu pieces in an airtight container.

Use only half marinade/dressing; plate in the refrigerator for at least an hour. I like to marinate overnight.

Reserve the other half of the dressing for the slaw

PREPARE

Pre-heat grill to 350 or medium-low

GRILLING TOFU

Top 16 asian slaw recipes from across the web

The most viewed asian slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 16 asian slaw recipes from across the web

The most viewed asian slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Slaw - crunchy Oriental Cabba...

Easy Crunchy Asian Slaw ( with the ...

Korean Chicken Meal Prep Bowls

Peanut-Lime Thai Noodle Salad

Ginger Lime Asian Slaw

Almond butter chicken satay with As...

Killer hot-smoked salmon slaw

Asian Ramen Slaw - Easy, 10 Minute ...

Grilled Asian Sesame Tofu with Vege...

Asian Slaw with Sesame Ginger Dress...

Shrimp Tacos with Asian Cabbage Sla...

Asian Cabbage Slaw With Sesame Mayo

Asian Slaw with Ginger Peanut Dress...

Packed Lunch: Crispy Curry Tofu Noo...

Korean-style Short ribs on Rice wit...

Asian Coleslaw with Ginger Peanut D...

The most viewed asian slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine