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A square, closeup shot of Asian Slaw. The Asian Slaw is in a large light grey bowl, with a wooden spoon sticking out of the dish. In the top right of the image, you can slightly see a clear glass dish with the remaining dressing in it. This is all set on a dark grey background.
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5 from 2 votes

Asian Slaw Recipe

This Asian slaw is my take on a fresh coleslaw with Chinese-inspired flavours. Fresh veggies tossed together in a simple tangy dressing, makes a great side dish for meaty dishes and especially BBQ. Perfect for people who don't like creamy coleslaw.
Prep Time10 minutes
Total Time10 minutes
Course: Sides
Cuisine: Asian
Keyword: bbq side dish, Fresh Side Dish, summer
Servings: 4 -6 Servings
Author Nicky Corbishley

Ingredients

Coleslaw:

  • ⅛ white cabbage (approx 200g) finely sliced
  • ⅛ red cabbage (approx 200g) finely sliced
  • 3 spring onions (scallions) finely sliced
  • 1 medium carrot (approx 100g) finely sliced
  • 100 g fresh bean sprouts
  • ¼ cucumber (approx 100g) finely sliced
  • 1 bunch fresh coriander (cilantro) roughly torn
  • 2 tbsp salted peanuts roughly chopped

Asian Salad Dressing:

  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 clove garlic (minced)
  • 1 tbsp oil (peanut, sunflower or olive)
  • 1 tbsp sesame oil
  • 1 finely chopped red chilli (optional)

To Serve:

  • 1 tbsp sesame seeds
  • 1 tbsp salted peanuts roughly chopped

Instructions

To make the dressing:

  • Add all of the dressing ingredients into a bowl or a jar with a tightly fitting lid.
    2 tbsp honey, 2 tbsp rice vinegar, 1 clove garlic (minced), 1 tbsp oil, 1 tbsp sesame oil, 1 finely chopped red chilli
  • Mix it together (or place a lid on the jar and shake) until thoroughly combined, then place to one side whilst we make the slaw.

For the Asian Slaw:

  • Add all of the coleslaw ingredients into a large mixing bowl and toss together until combined and mixed together.
    1/8 white cabbage, 1/8 red cabbage, 3 spring onions (scallions), 1 medium carrot, 100 g fresh bean sprouts, 1/4 cucumber, 1 bunch fresh coriander (cilantro), 2 tbsp salted peanuts
  • Pour over the dressing we made earlier and toss again.
  • Transfer to a serving dish and sprinkle over the sesame seeds and chopped peanuts and serve.
    1 tbsp salted peanuts, 1 tbsp sesame seeds

Notes

NOTE 1 - Slicing the vegetables:

You can slice the veggies using a mandoline for a uniform fine slice.

Can I make it ahead? 

You can certainly make this ahead, just mix up the dressing, and make up the vegetable slaw, then cover and store them separately in the refrigerator (for up to a day). When you are ready to serve, just pour over the dressing and toss it together, then sprinkle on the sesame seeds and nuts.

Beansprouts Tip:

Fresh beansprouts have a really short shelf-life (usually 2-3 days before they go slimy). To keep them fresh for longer:
  1. Remove from the bag as soon as you get home and rinse under cold water.
  2. Place in a tupperware box (one you have an air-tight lid for).
  3. Completely cover in cold water, place the lid on and refrigerate.
They should last at least a week if your change the water every few days. I learnt this from Nagi at Recipetineats and it’s a game changer.

How to scale up and scale down this recipe. 

This recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios.

The nutritional information is approximate per serving (based on this recipe serving 6) including the dressing and serving suggestions.

Nutrition

Calories: 136kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 48mg | Potassium: 316mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2340IU | Vitamin C: 47mg | Calcium: 62mg | Iron: 1mg

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