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It’s time for my Asian Slaw Recipe, the perfect blend of savory, sweet, and crunch!
Imagine this Asian Slaw Recipe: a big bowl of crunchy shredded cabbage, sweet red bell peppers, and zesty green onions, all tangled up with a zippy Asian slaw dressing that’s got soy sauce, rice vinegar, and a dollop of peanut butter.
I made this a while back for a summer cookout, and my family went wild. You know you did a good job when the veggies get gobbled up like that, haha!
This easy Asian slaw is perfect for a light salad at lunch, a delicious side dish for dinner, or just when you want to impress your guests.
Whether you’re chilling at home or packing it for a picnic, this Asian cabbage slaw is your new great option.
Trust me, you’ll have no regrets here.
Let’s toss together this Asian Slaw Recipe!
Some of our other favorite veggie recipes we have on our site include: Copycat Kentucky Fried Chicken Coleslaw Recipe, Onion Petals, and Marinated Cold String Bean Salad Recipe with Tomatoes.
WHY THIS RECIPE WORKS:
- Crunchy and Fresh – The shredded cabbage and fresh bean sprouts keep every bite snappy.
- Zesty and Tasty – That rice wine vinegar and soy sauce dressing adds a bright flavor.
- Super Easy – No cooking, just chopping and mixing —perfect for a quick, easy salad recipe!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Shredded green cabbage
- Shredded red cabbage
- Shredded carrots
- Red bell pepper
- Scallions
- Chopped cilantro leaves
- Roasted peanuts
- Rice wine vinegar
- Vegetable oil
- Honey
- Sweet chili sauce
- Soy sauce
- Peanut butter
- Fresh grated ginger
- Minced garlic
- Toasted sesame seeds
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE ASIAN SLAW RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN THIS BE MADE AHEAD?
- WHAT OTHER VEGETABLES CAN I USE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Asian Slaw with Sweet & Savory Dressing
HOW TO MAKE ASIAN SLAW RECIPE:
- Place the green cabbage, red cabbage, carrots, bell pepper, scallions, cilantro, and peanuts into a large bowl. Toss to combine.
- In a medium bowl, whisk together the vinegar, oil, honey, sweet chili sauce, soy sauce, peanut butter, ginger, garlic, and sesame seeds until well combined.
- Pour the dressing over the slaw ingredients and toss well to combine.
- Cover and place in the fridge for at least 2 hours to chill and allow for the flavor to combine.
- Give it a good stir again before serving.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THIS BE MADE AHEAD?
Oh yeah!
Toss it together and chill it in an airtight container in the fridge—it’s even better the next day when the flavors get all cozy!
Just give it a quick stir before serving to wake it up.
If you’re serving it at a get together, don’t wait longer than overnight.
Sometimes the veggies can start to oxidize after that.
They’ll still taste great, but you want that awesome presentation too!
WHAT OTHER VEGETABLES CAN I USE?
You can mix in tons of fresh ingredients!
Try snap peas, shredded napa cabbage, or bell peppers—anything crunchy works great in this crunchy Asian slaw.
It’s like a veggie playground.
Check out the extra ideas I’ve got listed below.
I won’t leave you hanging!
ANY ADDITIONS?
Want to make this easy Asian slaw extra fun?
Here are 10 simple ideas to mix in or sprinkle on top:
- Fresh cilantro for a zesty kick
- Toasted sesame seeds for nutty crunch
- Sliced almonds for a crispy bite
- Fresh bean sprouts for more snap
- Shredded carrots for extra color
- Red bell pepper for a sweet crunch
- Green onions for a sharp zing
- Fresh mint for a cool twist
- Chopped peanuts for a salty pop
- Lime juice for a tangy splash
ANY SUBSTITUTIONS?
Mix it up with these swaps if you’re missing something or want a change:
- Coleslaw mix instead of shredded cabbage
- Apple cider vinegar instead of rice wine vinegar
- Maple syrup instead of honey
- Tamari instead of soy sauce
- Almond butter instead of peanut butter
- White onion instead of scallions
HOW TO STORE:
Refrigerator:
Put it in an airtight container and chill in the fridge for up to 3 days—perfect for grabbing a quick light lunch later!
The crunchy veggies will soften a bit, but it’s still a great way to enjoy it.
Freezer:
Don’t freeze this—it’ll turn into a soggy mess.
That’s the last thing you want in your salad. Am I right?
Keep it fresh in the fridge instead—it’s so quick to make, you won’t need to freeze it!
DANA’S TIPS AND TRICKS:
- Use a large bowl to toss everything.
- Slice the red bell pepper thinly.
- Whisk the dressing ingredients in a medium bowl.
- Chill it for at least 2 hours—let the great flavor soak in!
- Add fresh herbs like cilantro right before serving—keeps them bright!
- Stir it up before eating to distribute the dressing.
There you go, people—Asian Slaw Recipe that’s crunchy, fresh, and super easy!
It’s the perfect side dish or light meal for any day.
Whether you’re packing it for meal prep or serving it at a summer cookout, this asian cabbage salad is a total crowd pleaser with so much flavor.
If you like this recipe, you might also like:
Asian Slaw with Sweet & Savory Dressing
Ingredients
- 1 pound shredded green cabbage
- 1 pound shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 3 scallions thinly sliced
- 1/2 cup chopped cilantro leaves plus more for garnish
- 1/4 cup roasted peanuts plus more for garnish
For the dressing:
- 1/4 cup rice wine vinegar
- 3 tablespoons vegetable oil
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon peanut butter
- 1 tablespoon fresh grated ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon toasted sesame seeds plus more for garnish
Instructions
- Place the green cabbage, red cabbage, carrots, bell pepper, scallions, cilantro, and peanuts into a large bowl. Toss to combine.1 pound shredded green cabbage, 1 pound shredded red cabbage, 1 cup shredded carrots, 1 red bell pepper, 3 scallions, 1/2 cup chopped cilantro leaves, 1/4 cup roasted peanuts
- In a medium bowl, whisk together the vinegar, oil, honey, sweet chili sauce, soy sauce, peanut butter, ginger, garlic, and sesame seeds until well combined.1/4 cup rice wine vinegar, 3 tablespoons vegetable oil, 2 tablespoons honey, 2 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon peanut butter, 1 tablespoon fresh grated ginger, 1 teaspoon minced garlic, 1/2 teaspoon toasted sesame seeds
- Pour the dressing over the slaw ingredients and toss well to combine.
- Cover and place in the fridge for at least 2 hours to chill and allow for the flavor to combine.
- Give it a good stir again before serving.
Notes
- Use a large bowl to toss everything.
- Slice the red bell pepper thinly.
- Whisk the dressing ingredients in a medium bowl.
- Chill it for at least 2 hours—let the great flavor soak in!
- Add fresh herbs like cilantro right before serving—keeps them bright!
- Stir it up before eating to distribute the dressing.
Nutrition
Love This Recipe?
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This recipe is good and good for you.