Asian Slaw
Fresh, crunchy Asian slaw made with cabbage, carrots and bell pepper, all tossed in a creamy sesame soy dressing. Great as a taco topper or side dish!
Servings: 8
Ingredients
Slaw
- 1 lb about 5 cups shredded cabbage*
- 1 cup shredded carrots
- 1 cup sliced scallions
- 1 red bell pepper thinly sliced (about 1 cup)
- white or black sesame seeds for topping
Asian Dressing
- 1 Tablespoon grated ginger
- 3 Tablespoons mayonnaise I like avocado oil mayo, but vegan mayo works too
- 2 Tablespoons sesame oil I like spicy sesame oil
- 2 Tablespoons low-sodium tamari coconut aminos or soy sauce works too
- 1 Tablespoon rice vinegar
- 1 Tablespoon mirin
Instructions
- Prep the slaw: Add all your shredded veggies to a big mixing bowl and give them a quick toss so everything’s evenly combined.
- Make the dressing: Blend all the dressing ingredients until smooth and creamy. (A high-speed blender works best here!)
- Bring it together: Pour the dressing over the slaw and toss until everything’s coated in that delicious, creamy goodness.
- Finish + serve: Sprinkle with sesame seeds and dig in!
Video
Notes
- For the cabbage, you can use napa, green or red. I used a combo of green and red for extra color.
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. If the slaw is already dressed, it’ll soften slightly over time, but still tastes delish. For the best crunch, you can store the dressing separately and toss it all together just before serving.
Nutrition
Serving: 1cup | Calories: 113kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Sodium: 270mg | Fiber: 3g | Sugar: 5g