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Here’s a fresh and flavorful Asian Coleslaw recipe that’s crunchy, tangy, and perfect as a side or topping:
Asian Coleslaw Recipe
Ingredients (Serves 4–6)
For the slaw:
- 4 cups shredded cabbage (green, red, or a mix)
- 1 cup shredded carrots
- ½ cup thinly sliced red bell pepper
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro (optional)
- ¼ cup chopped peanuts or cashews (optional for crunch)
For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ½ teaspoon sriracha or chili sauce (optional, for heat)
Instructions
- Prepare the Vegetables:
- In a large bowl, combine shredded cabbage, carrots, red bell pepper, and green onions.
- Add cilantro and nuts if using.
- Make the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until well combined.
- Toss the Slaw:
- Pour the dressing over the vegetables.
- Toss thoroughly to coat all ingredients evenly.
- Chill and Serve:
- Refrigerate for at least 15–20 minutes to allow flavors to meld.
- Serve cold as a side dish, salad, or topping for tacos, sandwiches, or grilled meats.
Tips & Variations
- Extra Crunch: Add thinly sliced snow peas, red cabbage, or cucumber.
- Peanut Butter Dressing: Add 1 tablespoon creamy peanut butter to the dressing for a nutty flavor.
- Make Ahead: Can be stored in the fridge for 1–2 days; toss before serving as dressing may settle.
If you want, I can also make a quick 5-minute Asian coleslaw version that’s ultra-crunchy and ready without refrigeration.
Do you want me to make that quick version?