If you love a crunchy, Asian-inspired salad, this is the perfect side dish for your next picnic or summer BBQ. The shredded cabbage is dressed with a delicious dressing that has been infused with sesame oil, soy sauce, rice vinegar and ginger for a zesty kick. This salad is easy to make, and can be made ahead of time!
Toss together the peking cabbage, carrots and scallions in a large bowl. Whisk together the lime juice, vinegar, oil, mayonnaise and soy sauce. Toss to combine and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
The best part about this Asian-inspired cabbage slaw is that it’s easy to make ahead of time! The vegetables can be shredded a day or two in advance and stored in a resealable bag in the refrigerator. Then, all you have to do is mix the dressing and add it to the salad!
This slaw is also great for travel because it can be kept in a large Ziploc bag and kept in the fridge until it’s time to serve. Just turn it over every few hours to keep the slaw from becoming soggy!
You can use any type of cabbage for this recipe, but I like to use Napa cabbage. It has a slightly sweeter flavor than green cabbage, which makes it a perfect complement to the dressing.
If you don’t have napa cabbage, you can substitute savoy cabbage or red cabbage. If you do, you’ll want to use a bit less sugar in the dressing to compensate for the sweetness of the cabbage.
A delicious, tangy and bright Asian-inspired coleslaw that’s quick to make! The perfect Asian-inspired salad for grilled chicken or seafood.
The easiest way to cut the shredded cabbage is by holding it in one hand and using a sharp knife in the other. Alternatively, you can wrap the cabbage in paper towels and gently press it against a cutting board to break up the cabbage before slicing.
For the slaw, you’ll need white onion, sliced thinly; cabbage; and blue cheese crumbles. You can also add a few roasted or raw almonds to the slaw for an extra nutty crunch.
Toss the ingredients in a bowl and drizzle with the dressing to serve. You can also serve the slaw as a side dish with grilled or barbecued meat, fish, and roasted vegetables.
Make Ahead Tips:
This Asian-inspired slaw is best served within an hour of being dressed. The longer it sits in the dressing, the softer the shredded cabbage will become. It’s also best to eat it fresh, but leftovers are okay.
The dressing is the star of this slaw, but it’s really just a way to enhance the flavors in the vegetables. It’s made with sesame oil, soy sauce, vinegar, ginger, and honey for a flavor that’s both nutty and vibrant at the same time. It’s easy to make and will stay good for weeks in the refrigerator.