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
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Perfect, simple Asian slaw recipe. We use the food processor on the cabbage for a small chop and use the slaw to top Korean beef tacos. Yummy!
Delicious. I did cut back by half the low sodium soy. Then I replaced it with more vinegar, same amount as would have put in of soy. I also used sesame oil instead of olive oil. I’ll keep this one be sure.
Very good!  I found this recipe after I had purchased green cabbage and a white onion.  So the veggie flavors are likely more forward than as stated.  But then again, I like my veg to be the star of my cooking—so yay!  Thanks for the recipe.Â
I tried this recipe yesterday for the first time. This will certainly be a stable for a variety of meals. It is absolutely delicious. It was so easy to make. I purchase two bags of a combo of cabbages and carrots and just had to prepare the dressing. Thanks for this delightful recipe!!!
I’m so glad you enjoyed it Claudia! Thanks!
Delicious but with all the prep and chopping it was more like 20-30 minutes. Not sure how this is a 5 min recipe.Â
The salad is delicious. I substituted half of the rice wine vinegar with the juice of a small lime. Just because I like limes – however the prep time was more like 35 minutes with both my husband and myself chopping and mincing. Well worth it however!
This is exactly what I was looking for-a light asian slaw! I did modify it some to my taste- used 4 tbs rice vin and only 1.5 tbs soy sauce and 2.5 tbs brown sugar. I tasted as I mixed the soy sauce in just because I wanted the ginger to stand out a bit more and slightly sweeter due to adding a 4th tbs vin. It’s perfect! I also only had green cabbage and shredded to get 20 oz. Added some diced strips of red pepper too! The red onion and carrot of course! Plus I mixed it all in to the veggies after mixing half and saw how light this is. Not a heavy slaw but a great asian flavor. My tsp of sesame oil is toasted variety. Did not put seeds in yet but may after trying some on it at table. Thank you for this great recipe! Next time I will use red cabbage too!
Thanks, Joy. I love the light flavor of this slaw, too.