ASIAN SLAW SALAD
This Asian Slaw Salad is a great alternative to the usual coleslaw you’d find- which is often a bit heavy in my opinion! The dressing for this salad is a house hold staple for us- the quantities below will make you some extra to keep in your fridge, yayyy!
Feel free to add chicken to the salad to make it a meal with protein. My asian salmon recipe is a perfect pair for this salad, and you can also use the marinade for your chicken if you’d like to add it. That recipe is coming soon! Pssst- if you’re a newsletter subscriber of mine, you already have it!
ASIAN SALAD
INGREDIENTS
Serves 4
SALAD:
2 cups shredded white cabbage*
2 cups shredded red cabbage
2 cups shredded carrots
1 cup coriander, fresh
Sesame seeds
Handful, Salted cashew (or swap for salted roasted peanuts)
TO GARNISH:
Sesame Seeds
Green Onions
Edamame beans
*for busy moms out there, you can buy the “slaw” mixture at the grocery store and adds whats missing!
OPTIONAL INGREDIENTS:
Bird’s Eye Chili, sliced (add for a little kick!)
Mango cubes (add for a little sweetness!)
ASIAN DRESSING:
*There will be extra dressing- keep it to save in the fridge for 7 days! I like to store mine in a mason jar or weck jar.
¾ cup olive oil
¼ cup soy sauce (or coconut aminos to make it paleo)
2 tbsp toasted sesame oil
¼ cup rice vinegar
1 tbsp grated ginger
2 tbsp honey (or maple syrup to make it vegan)
OPTIONAL INGREDIENTS:
Peanut butter- make a creamy and thicker version by adding peanut butter or another nut butter. Start with 1-2 tablespoons and add water as needed if it is too thick.
Lime- add a squeeze of fresh lime juice to give this a citrussy twist
Sriracha- up the spice level with ½ to 1 teaspoon of sriracha
INSTRUCTIONS
DRESSING:
1. Combine the dressing ingredients in a jar and shake well.
SALAD:
2. Combine the salad ingredients & pour over dressing and toss to combine & enjoy!
Click here to shop for kitchen items & tools used in this recipe & some more of my go-to faves!
BON APPETIT!
Photography by Patricia Brochu