Asian Slaw
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!
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
- 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.
Nutrition
Serving: 1cup | Calories: 113kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Sodium: 270mg | Fiber: 3g | Sugar: 5g