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Asian Slaw July — Homemade

Asian Slaw July — Homemade: 5 Refreshing Ways to Enjoy

A refreshing and crunchy Asian slaw perfect for summer.

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

Ingredients

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

Instructions

  1. In a large bowl, combine green cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro.
  2. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
  3. Pour the dressing over the slaw and toss to combine.
  4. Chill in the refrigerator for at least 30 minutes before serving.
  5. Top with chopped peanuts before serving.

Notes

  • Adjust the sweetness by adding more or less honey.
  • For extra crunch, add sliced almonds or sunflower seeds.
  • 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: No-cook
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 5g
  • Sodium: 250mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Asian slaw, homemade slaw, summer salad