This Asian slaw recipe is quick, easy and so full of flavor. Perfect for a weeknight side dish or even when entertaining!
When Bart and I were in Tennessee recently, we had dinner on our last evening at The High Point Restaurant in Monteagle. The restaurant had been recommended to us a few years prior by the Fullers and let me just say – it did not disappoint!
We were in South Pittsburg for the annual Cornbread Festival and once I’d wrapped up the day with my responsibilities judging at the cookoff and shopping at the Lodge store (cast iron heaven!), we hopped in the car and Bart told me he had plans for the evening.
We drove up to an old, gorgeous rock home that had been converted into the restaurant and were soon seated upstairs. The restaurant is reportedly in the home that was once Al Capone’s mistress’ and where he would often spend time. We laughed about the intrigue of the stately building and then decided we were glad the walls couldn’t talk after all! Somethings are best left in the past! With guys dressed in tuxedos and girls in their fanciest of evening gowns for the local high school prom all around us, we were very lucky to have gotten a table!
Bart had the Asian slaw with his steak and we were both absolutely smitten with their take on an old favorite of ours. I knew that it was something that I’d have to make at home soon since I’d not made it in a long while! I just didn’t know how soon the requests would come in!
There’s just something about this slaw recipe that is just beautiful and that we can’t get enough of now. All of the bright, vibrant colors blend together in this one flavorful and delicious Asian slaw for an amazing side dish that we just love.
Here’s the recipe for this easy Asian slaw. I hope you love it!
Asian Red Cabbage Slaw Recipe
- 1/2 head red cabbage, chopped
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/2 red onion, chopped
- 2 tablespoons olive oil
- 2 teaspoons minced ginger
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1/4 cup low sodium soy sauce , or coconut aminos
- 1 teaspoon sesame oil
- 3 tablespoons rice wine vinegar
- sesame seeds
- Add red cabbage, green cabbage, carrots, and onion to a large bowl. Pour olive oil, ginger, garlic, brown sugar, soy sauce, sesame oil, rice wine vinegar, and sesame seeds into a Mason jar with a tight fitting lid. Shake until well combined. Pour 1/2 over vegetables and toss until well coated. Serve with additional dressing, if needed.
Nutrition information is automatically calculated, so should only be used as an approximation.