Asian Slaw with Spicy Sesame Dressing
Fresh, spicy and wholesome this Asian Slaw is made with shredded cabbage, edamame, carrots, peanuts and more – delicious! An Asian take on traditional coleslaw, brightened up with Asian salad dressing – there’s nothing not to love about this recipe. This oriental salad is the perfect side, picnic or lunch classic.
Asian Slaw
If like me, you find yourself making the same salad over and over again, this asian coleslaw is the perfect option for you! Crunchy, vibrant and moreish, this asian slaw will bring to life your next veggie burger, vegetarian taco, or tofu dish in no time at all!
I just love salad. It’s healthy and fresh, and always leaves me feeling energetic and good. And the right salad is just a great way to get a lot of vegetables into your diet.
And the best thing, is that this asian slaw recipe is different from your everyday, go to green salad or cucumber salad. In fact, rather than a side note for another meal, for me this Asian slaw is often the star of the show. And very little effort’s required.
Bring joy into your life and share it with loved ones! Read on!
Why You’d Love This Easy Asian Slaw
This recipe for Asian slaw is brought to life by spicy Asian slaw dressing that really sets it apart from others. Made with rayu (Japanese chili oil) and ponzu (soy sauce and yuzu juice), this Asian dressing has no mayo and transforms your salad plate into umami rich deliciousness.
Fresh cilantro and spring onion lend the slaw some extra freshness and flavour and go well with the sesame soy sauce dressing.
Crispy fried onions – give this oriental salad texture and crunch and add that extra final touch on top!
Edamame – Add something different to your regular cabbage and carrot coleslaw. I love edamame – it’s Japan’s super food which is available any season at the local store these day. You can use frozen edamame.
Ingredients for This Asian Coleslaw Recipe
Zesty and spicy, this Asian influenced flavour with ginger, sesame and soy sauce based dressing, doesn’t disappoint. You’ll enjoy the spicy deliciousness with ponzu and rayu, instead of using creamy mayo. Combined, they make this salad light and fresh.
Red cabbage: Add red cabbage to the regular cabbage. Who doesn’t like to see a fresh, full of colour vibrant salad on the dining table! It’s a must item for this Asian coleslaw.
Rayu: Japan’s chili oil, rayu, is readily available at your local Japanese or Asian shop, and many standard supermarkets. Just a small amount of rayu makes any vegetable dish punchy, spicy and delicious.
Ponzu: No need to prepare soy sauce and rice vinegar anymore. Ponzu, made with soy sauce and yuzu juice, is another of Japan’s super ingredient. It’s always good to have some in the fridge.
How to Make Asian Slaw
Let’s get started! All you need to do is only three steps.
Add all the ingredients for Asian slaw dressing into a small container and combine them well. The flavour of chopped green onions is transferred into the dressing.
Then shred the cabbage or cut the vegetables into slices. Combine them, edamame and herbs in the large bowl.
Pour the slaw dressing into the bowl. Mix them up throughly.
That’s it! Serve immediately. Enjoy!
MIKLIA side dishes:
Asian Slaw
Ingredients
Asian slaw
- 3 cups green cabbage
- 2 cups red cabbage
- ½ cup cilantro leaves
- 1 red bell pepper
- 1 cup edamame
- ⅓ cup chopped peanuts
Asian slaw salad dressing
- 3 tablespoons ponzu (or homemade ponzu sauce)
- 1 tablespoon cane sugar (or brown sugar)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons scallions/green onion (chopped)
- 1 tablespoon toasted sesame oil
- 1 tablespoon ginger (peeled and grated )
- ½ tablespoon rayu
- 1 tablespoon toasted sesame seeds
Topping
- 2 tablespoons fried onion chips
Instructions
- Combine all the ingredients for the Asian slaw dressing in a small container and mix them up well a whisk. Set aside.
- Add all the ingredients for Asian slaw salad in a large bowl.
- Pour the dressing over the salad and toss to mix up all the ingredients.
- Garnish fried onion chips on top.That's it! Serve immediately. Enjoy!
Notes
- You can use frozen edamame. Simply leave edamame with pods or without in the room temperature for about 15 minutes and defrost them. If you have fresh edamame with pods, find out how to cook edamame. You can serve them like Japanese restaurants.
- Add pickled red cabbage. (optional)
