This slaw really is amazing. The flavors are so bright and refreshing.
As Springs kicks in full-time, and Summer is just around the corner, be sure to put this in your line-up for perfect salads for BBQs, parties, and get-togethers. It’s also amazing served next to Asian Braised Short Ribs!
HOW TO MAKE ASIAN SLAW AT HOME
The preparation of this slaw is really quite simple, and so much of it can be done in advance.
The ingredients are loaded with flavor and nutrients.
Get them all prepped before assembly.
CHOOSING THE RIGHT CABBAGE
Choosing the right cabbage for Asian Slaw may seem daunting, but just go with what’s available at your market.
We love going with Napa Cabbage and a beautiful Red Cabbage (even though it’s more purple in appearance.
The dressing has a wonderful peanut flavor to it, that is perfect.
And another great thing is that the dressing can be made up to several days in advance.
Just let come back to room temperature (if making in advance) and then whisk to mix it all together again!
ASSEMBLING THE SLAW
You can easily make the dressing up to 2 days ahead of serving.
Cut the veggies up and keep in large air-tight containers. Within an hour of serving, place the veggies in a bowl, and then dress, tossing well.
Keep in a cool place until ready to serve. Give it one more toss, and you’re set!
Ready to make the best slaw in town? Go for it!
And when you do, be sure to take a picture of it, post it on Instagram, and tag@howtofeedaloon and use the hashtag #howtofeedaloon!
Amazing Asian Slaw
FOR THE DRESSING
- 4 garlic cloves minced
- 2 tbsp ginger fresh, peeled and minced
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 5 tbsp peanut butter creamy
- 6 tbsp olive oil
FOR THE SLAW
- 2 cups red cabbage thinly sliced
- 5 cups green cabbage thinly sliced
- 2 large carrots peeled and cut into matchsticks
- 1 red bell pepper seeded, cut into matchsticks
- 1 yellow bell pepper seeded, cut into matchsticks
- ½ cup cilantro fresh, chopped, optional
- 8 green onions thinly sliced, green and white parts
- 6 tbsp rice vinegar
- In a medium bowl, whisk together the dressing ingredients (can be made and refrigerated up to 2 days before using)
- If the dressing has been in the fridge: Let dressing stand for at least 30 minutes at room temp before tossing with the slaw.
- In a large bowl, combine the slaw ingredients.
- Add dressing and toss to coat well.
- Season with salt and pepper (a good pinch of each).