Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asian Slaw July — Homemade

Asian Slaw July — Homemade: 5 Reasons It’s a Must-Try

A fresh and crunchy Asian slaw perfect for summer.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 cups green cabbage, shredded
  • 1 cup carrots, grated
  • 1 cup red bell pepper, thinly sliced
  • 1/2 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup sesame oil
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced

Instructions

  1. In a large bowl, combine cabbage, carrots, bell pepper, green onions, and cilantro.
  2. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic.
  3. Pour the dressing over the slaw and toss to combine.
  4. Let the slaw sit for at least 30 minutes to allow flavors to meld.
  5. Serve cold as a side dish or topping.

Notes

  • Adjust sweetness by adding more or less honey.
  • For a spicier kick, add sliced jalapeños.
  • This slaw can be made a day ahead for better flavor.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Asian Slaw, Summer Salad, Vegan Recipe