Crunchy Asian Salad (Asian Slaw)
This crunchy Asian salad (Asian slaw) is loaded with fresh, vibrant, crisp veggies and tossed in a simple, flavorful sweet-savory sesame ginger salad dressing. Perfect for enjoying as a side of boosting with protein for a light main!
Servings: 4
Equipment
- Mandoline optional
Ingredients
- 3.5 oz red cabbage 1.5 cups thinly sliced
- 3.5 oz Green/ white cabbage 1.5 cups thinly sliced. Savoy and napa cabbage would also work
- 3.7 oz carrot 1.5 cups shredded
- 3.5 oz red bell pepper 1 small
- 0.7 oz green onions 2 stalks
- 1.6 oz sugar snap peas 1/2 cup
- 1.6 oz edamame 1/4 cup
- 0.1 oz fresh mint leaves or thai basil leaves/ cilantro, 1/2 cup
- 0.9 oz peanuts toasted and chopped 1/4 cup. Or cashews/ almonds. For nut-free use sunflower seeds/pepitas..
- 1 Tbsp sesame seeds toasted
For the Asian Salad Dressing
- 2 Tbsp rice vinegar unseasoned; apple cider vinegar or white wine vinegar would work in a pinch
- 2 Tbsp sesame oil toasted
- 1 Tbsp olive oil or neutral oil like vegetable, grapeseed, canola
- 2 Tbsp lime juice 1 lime; or lemon
- 1 Tbsp soy sauce regular or reduced sodium; or tamari or coconut aminos for gluten-free option
- 2 tsp cane sugar or maple syrup, agave, honey
- 0.31 oz garlic 2 cloves
- 0.56 oz ginger 1/2 Tbsp grated
- 1/2 tsp salt adjust to taste
Check the blog post for more ingredient notes, substitutions, and add-ins!
Instructions
- Prepare the Asian salad dressing, whisk it well, and set it to one side to "marinate." Check this post for lots of tips!
- Rinse and finely shred (with a knife, mandoline, or slicing disk in a food processor) the cabbage, thinly slice the bell pepper and sugar snap peas into strips, and either shred or shred julienne the carrot. Also, thinly slice the green onion – both the greens and whites. Then add all the chopped vegetables to a serving bowl.
- Prepare the peanuts and sesame seeds. Do this separately in a dry pan, toasting them over medium heat until browned and fragrant. You can then slightly chop the peanuts or keep them whole.
- Pour the dressing over the veggies and toss with the sesame seeds and peanuts. Top it with the mint. Then serve and enjoy!
Storage Instructions
- Make ahead: You can prepare the dressing several days (or even weeks before adding the fresh ginger/garlic) in advance. You can also pre-chop the veggies and store them in airtight containers in the fridge for a couple of days.Store: Once assembled, this salad is best enjoyed within 2-3 days before the salad becomes soggy. Leave the peanuts out until just before serving; otherwise, they go soft.
Notes
- Cut down on prep: You could use pre-prepared veggies like shredded carrots and chopped peppers. You could also use a pre-prepared coleslaw mix.
- Time saver hack: Rather than hand chopping all the veggies, you can use a slicing disk in your food processor OR a mandoline.
- Don't skip the toasting: This step helps to add SO much flavor to the peanuts and sesame seeds and only takes 2-3 minutes.
- Adjust the ratio: Use more or less of any ingredient to personal preference.
- Allow it to marinate: Overall, this Asian cabbage slaw is best eaten fresh when it’s at its crunchiest. However, I highly recommend allowing the veggies and sesame dressing to meld and marinate for 30 minutes before serving it for the best flavor.
- Adjust to taste: The Asian slaw dressing is super simple to adjust to your taste, whether you want it sweeter, tangier, with some spice, creamy, etc.