Asian Slaw Recipe loaded with crunchy veggies and tossed in the best creamy dressing. I can’t stop making it!
Author’s Notes
Eat Your Veggies (and Love It!)
You know I love a good slaw! Apple coleslaw, my go-to Chick-fil-A copycat, my favorite summer coleslaw…and, of course, the time I combine pasta salad with coleslaw to create a macaroni coleslaw salad.
Today I switched up the flavors, and honestly, this is the best Asian slaw recipe I’ve ever made. It’s fresh, packed with crunchy veggies and herbs, and the dressing is so good I could drink it. And the crispy topping? It takes it to the next level!
When it’s hot out, I add some chicken and call it dinner. Or I’ll wrap it all up in a tortilla for an easy, handheld meal.
Asian Slaw Recipe Ingredients
| Ingredient(s) | Tip |
|---|---|
| Shredded cabbage & carrots | I love the mix of green and red; if you just use one use red. Peel large carrots and grate on a box grater for the best flavor. |
| Red bell pepper & edamame | Slice thinly for better texture and flavor in every bite. Use shelled edamame or buy it pre-shelled to save time. |
| Fresh cilantro & green onions | These herbs make the slaw pop; don’t skip them! |
| Cooked chicken (optional) | Add rotisserie or leftover baked chicken to make it a full meal. |
| Creamy dressing & crunchy topping | Toss dressing in right before serving, and sprinkle topping last so it stays crisp. |
Asian Slaw Recipe Serving Ideas
- Wrap it up: Spoon this slaw into a tortilla and eat it like a wrap!
- Serve over rice or quinoa: Make it a bowl meal with a warm grain base.
- Stuff into lettuce cups: Use butter lettuce or romaine leaves.
- Serve alongside spring rolls or dumplings: These make a great appetizer combo for a party or meal spread.
More Recipes You’ll Love:
Asian Slaw Recipe
Equipment
- Wide-mouth Mason Jar
Ingredients
- 3 cups shredded green cabbage 1/2 head
- 3 cups shredded purple cabbage 1/2 head
- 2 cups shredded or matchstick carrots 3 carrots
- 1 cup chopped fresh cilantro 1 bunch
- 1/2 cup sliced green onions 1 bunch
- 2 cups cooked shelled edamame
- Crunchy chow mein noodles or fried onions, optional
- 1 up to 2 cups cooked chicken shredded, optional, see note 1
- 2/3 cup mayo
- 1/4 cup + 2 tablespoons honey
- 1/4 cup rice vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Make the Dressing: Whisk all the dressing ingredients together in a jar or bowl until smooth. Cover and refrigerate until ready to use.
- Assemble the Slaw: In a large bowl, combine all the prepared veggies. Add the chicken if using.
- Dress the Slaw: Add dressing to taste (you may not need it all) and toss everything together with tongs until evenly coated. Taste and adjust seasonings as needed.
- Serve: Add to plates or bowls and top with crunchy chow mein noodles or crumbled fried onions. Enjoy! This slaw is best enjoyed the same day it’s made.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Easy Ways to Remix This Asian Slaw Recipe
- Make it vegetarian: Skip the chicken and double the edamame for a protein boost.
- Add fruit: Toss in thinly sliced mango for sweetness.
- Swap the dressing: Try a peanut or sesame-ginger dressing for a different flavor.
- Add nuts: I’ve made this with slivered almonds and cashews; both are delicious!
Storage
This Asian Slaw Recipe is enjoyed the day it’s made. For meal prep, store the slaw, dressing, and crunchy toppings in separate containers. Add dressing and toppings just before serving to keep everything fresh and crisp.
