Asian Style Slaw

My Go-To Asian Slaw: A Refreshing Side Dish for Any Occasion

As a busy working mom, I'm always looking for quick and easy recipes that don't compromise on flavor. This Asian-style slaw has become a staple in my kitchen, perfect for everything from casual weeknight dinners to summer barbecues. It’s incredibly versatile, adaptable to what I have on hand, and always a crowd-pleaser. The vibrant colors and the delightful crunch make it an instant eye-catcher, and the tangy-sweet dressing is just the right balance to the crisp cabbage. I've perfected this recipe over the years, and I’m excited to share it with you today.

What makes this slaw different? It’s the delightful fusion of Asian flavors that elevate this classic side dish. Forget the heavy mayonnaise-based dressings; this version uses a light and zesty vinaigrette infused with soy sauce, rice vinegar, ginger, and sesame oil. The combination is simply divine! The ginger provides a subtle warmth, the sesame oil adds a nutty aroma, and the vinegar gives it a refreshing tang. It's a beautiful harmony of taste that perfectly complements the crisp cabbage and other fresh ingredients.

I often make a large batch of this slaw on the weekend, storing it in the refrigerator until needed. It’s a great way to have a healthy and delicious side dish ready to go, even when I'm short on time during the week. I especially love to bring this slaw to potlucks and barbecues – it's always one of the first dishes to disappear! And honestly, it’s as satisfying on its own as a light lunch or dinner, with the right protein added.

Why this recipe works:

• Simplicity: The recipe is straightforward and easy to follow, even for beginner cooks. The ingredients are readily available in most grocery stores.
• Versatility: You can easily adjust the ingredients based on your preferences and what you have available. Add some shredded carrots, bell peppers, or even some leftover grilled chicken or tofu for extra protein.
• Make-ahead friendly: You can prepare the slaw ahead of time and store it in the refrigerator, making it a perfect make-ahead dish for parties or busy weeknights.
• Healthy and flavorful: This slaw is a healthier alternative to traditional coleslaw, with less fat and more flavor.
• Beautiful presentation: The vibrant colors of the cabbage, red onion, and scallions make this slaw a visually appealing addition to any meal.

Tips and variations:

• Cabbage choices: I prefer using a mix of red and green cabbage for color and texture, but you can use either one. Pre-shredded coleslaw mix is a convenient option.
• Ginger: Fresh ginger adds a wonderful aroma and flavor to the dressing. If you don't have fresh ginger, you can substitute with ground ginger, but use a smaller amount.
• Spice level: Adjust the amount of black pepper or add a pinch of red pepper flakes for a spicier slaw.
• Additions: Get creative and add your favorite vegetables! Shredded carrots, bell peppers, or even some chopped cilantro or parsley would be delicious additions.
• Protein boost: Add grilled chicken, shrimp, or tofu for a more substantial meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The slaw is best served fresh, but it's still enjoyable for a day or two.

I hope you enjoy this recipe as much as I do. It's a simple, delicious, and healthy side dish that's perfect for any occasion. Let me know in the comments how you liked it and any variations you tried!

Enjoy!

Step-by-step

• Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate.
• Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed.
• You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
• Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
• Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables.
• Serve within 1 hour of dressing or the cabbage will get wilty and sad.