Asian Slaw Salad

introduction

This Asian Slaw Salad is fresh, crisp, and easy. It uses cabbage, carrots, bell pepper, green onions, and a simple ginger-soy dressing. If you like light, crunchy salads, try it next to an Asian cucumber salad for a full plate.

why make this recipe

• It is fast to put together.
• It uses common ingredients.
• It works as a side or a light main when you add chicken.
• It stays bright and crunchy when you eat it soon after mixing.

how to make Asian Slaw Salad

Make the slaw in a big bowl so you can toss easily. If you want protein, add cooked chicken after you dress the slaw. You can learn a good chicken option from this Asian chicken with mushrooms recipe and use that chicken here.

Ingredients :

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup chopped red bell pepper
• 1/2 cup green onions, sliced
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon grated ginger
• 1 tablespoon honey or agave syrup (optional)
• Salt and pepper to taste
• 1 cup cooked chicken (optional)

Directions :

1. In a large bowl, combine the shredded cabbage, carrots, red bell pepper, green onions, and cilantro.
2. In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, grated ginger, and honey or agave (if using).
3. Pour the dressing over the slaw and toss to combine.
4. Season with salt and pepper to taste.
5. If using, add the cooked chicken and toss again. Serve immediately or refrigerate for later.

how to serve Asian Slaw Salad

Serve it cold or at room temperature. It pairs well with grilled fish, shrimp, or sandwiches. For a big buffet plate, put it next to an antipasto salad and some warm rice.

how to store Asian Slaw Salad

• Store in an airtight container in the fridge.
• Eat within 2 days for best crunch.
• If you plan to keep it longer, store dressing separately and toss just before eating.

tips to make Asian Slaw Salad

• Shred the cabbage thin so it mixes well.
• Taste the dressing and adjust salt or honey to your liking.
• Add the chicken only after tossing with dressing to keep meat moist.
• Use a mix of red and green cabbage for color.

variation (if any)

• Make it vegetarian by skipping chicken and adding toasted peanuts or edamame.
• Swap olive oil for sesame oil (use a small amount) for a stronger nutty flavor.
• Add sliced mango or mandarin segments for a sweet twist.

FAQs

Q: Can I make this ahead?
A: Yes. Keep dressing separate and toss just before serving for the best crunch.

Q: Is this salad gluten-free?
A: Use gluten-free soy sauce or tamari to make it gluten-free.

Q: Can I use store-bought coleslaw mix?
A: Yes. That saves time. Add bell pepper, green onions, and cilantro for more flavor.

Q: How much dressing does this make?
A: The listed amounts make enough to lightly coat the slaw. Double the dressing if you like it wetter.

Conclusion

For another simple version and a great dressing idea, see Easy Crunchy Asian Slaw & BEST Asian Dressing! | Feasting At Home.

Asian Slaw Salad

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• Author: kaoucheegmail-com
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh and crisp Asian slaw salad with a ginger-soy dressing, perfect as a side or light main dish.

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Ingredients

Scale 1x2x3x

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup chopped red bell pepper
• 1/2 cup green onions, sliced
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon grated ginger
• 1 tablespoon honey or agave syrup (optional)
• Salt and pepper to taste
• 1 cup cooked chicken (optional)

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Instructions

1. Combine the shredded cabbage, carrots, red bell pepper, green onions, and cilantro in a large bowl.
2. Whisk together the olive oil, rice vinegar, soy sauce, grated ginger, and honey or agave (if using) in a small bowl.
3. Pour the dressing over the slaw and toss to combine.
4. Season with salt and pepper to taste.
5. If using, add the cooked chicken and toss again. Serve immediately or refrigerate for later.

Notes

For best crunch, store dressing separately and toss just before serving. Add toasted peanuts or edamame for a vegetarian option.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

Keywords: slaw, salad, Asian salad, vegetable salad, healthy side dish