This quick and easy Asian slaw is loaded with crunchy vegetables and tossed in a flavorful Asian dressing. Perfect as a topping for tacos or as a side!
3TablespoonsmayonnaiseI like avocado oil mayo, but vegan mayo works too
2Tablespoonssesame oilI like spicy sesame oil
2Tablespoonslow-sodium tamaricoconut aminos or soy sauce works too
1Tablespoonrice vinegar
1Tablespoonmirin
Instructions
Toss together slaw ingredients in a large salad bowl.
Add all ingredients for the dressing into a blender and blend until smooth and creamy. Pour over slaw and toss to combine. Top with sesame seeds and serve. Slaw will keep for 4-5 days in the fridge.
Video
Notes
For the cabbage, you can use napa, green or red. I used a combo of green and red for extra color.