Asian Slaw Salad

A beautifully simple recipe for a mild but wonderful twist on traditional coleslaw.

I made it using just cabbage, but for variety, you could throw in bean sprouts,  julienned carrots and celery, some peanuts or sesame seeds, a squeeze of lime… Be creative! Then tell me how creative you were so I can be inspired!
You will taste the cabbage in this recipe.  It’s not like eating a mouthful of raw cabbage, but the flavor is definitely there in the background.  If you have a serious dislike of cabbage, I would steer clear of this recipe.
I used about a quarter of a cup of red cabbage because it’s pretty, but if you only have regular cabbage (or I’m sure Napa cabbage would work just fine also), this will still be great (just slightly less colorful).


2 to 3 cups thinly sliced cabbage 
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sugar (use less if you don’t like sweet coleslaw)
a pinch of salt
a pinch of white pepper
some thin slices of green onion, for garnish

Toss all ingredients well, then taste.  If it tastes really plain, add more vinegar or salt.
I like it best when it’s left at room temperature for about 30 minutes before serving.
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No comments yet to Asian Slaw Salad

  • That Girl

    Add a little lime and I am all over this.

  • Katie

    Cate! THis looks so good! Yummy and fresh. I NEVER EVER eat slaw b/c it’s either full o fmayo or full of sodium, but this looks GREAT!

  • Joelen

    This is how I prefer my coleslaw and sometimes I’ll mix it up with a miso vinaigrette. Looks delicious!

  • Cate

    Joelen you are BRILLIANT. I just happen to have some miso and I’ve never done anything with it but make soup. Next time I’ll DEFINITELY try that!

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