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Crunchy Asian Cabbage Slaw Recipe

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4.5 from 25 reviews

A vibrant and crunchy Asian Cabbage Slaw featuring a colorful mix of shredded green and red cabbage, carrots, broccoli, and green onions tossed in a tangy sesame-ginger dressing. Topped with crispy chow mein noodles and toasted sesame seeds for added texture, this refreshing slaw makes a perfect side dish or light meal that’s quick to prepare and full of fresh flavors.

Ingredients

Vegetables

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup finely chopped broccoli florets
  • 4 green onions, sliced

Toppings

  • 1 cup crispy chow mein noodles or fried wonton strips
  • 1 tablespoon sesame seeds

Dressing

  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon neutral oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 1/2 teaspoon sriracha or chili paste (optional)

Instructions

  1. Prepare the vegetables: Shred the green and red cabbages, shred the carrots, finely chop the broccoli florets, and slice the green onions thinly to combine crisp and colorful vegetables for the slaw base.
  2. Make the dressing: In a bowl or jar, whisk together the rice vinegar, soy sauce or tamari, honey or maple syrup, toasted sesame oil, neutral oil, grated ginger, minced garlic, lime juice, and optional sriracha or chili paste until well combined and emulsified.
  3. Toss the salad: In a large mixing bowl, combine the shredded and chopped vegetables with the prepared dressing. Toss thoroughly to ensure every piece is coated with the flavorful dressing.
  4. Add toppings and serve: Just before serving, sprinkle the crispy chow mein noodles or fried wonton strips over the top along with toasted sesame seeds to maintain their crunch. Serve immediately for best texture or refrigerate without toppings to add later.

Notes

  • For a gluten-free version, use tamari instead of soy sauce and confirm that the crispy noodles are gluten-free or substitute with crushed nuts.
  • To keep the crunchiest texture, add crispy toppings right before serving rather than mixing them into the slaw in advance.
  • You can substitute honey with maple syrup for a vegan-friendly dressing.
  • If you prefer a milder flavor, omit the sriracha or chili paste.
  • Make the slaw a few hours ahead but keep the crispy toppings separate until just before serving to maintain freshness.

Find it online: https://lovelycooks.com/crunchy-asian-cabbage-slaw-recipe/