Asian Slaw Recipe
Asian Slaw Recipe that brings the crunch, the creaminess, and all the flavor in one bowl.
Servings: 6 servings
Cost: $12.74
Equipment
- Wide-mouth Mason Jar
Ingredients
Slaw:
- 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
Dressing:
- 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.
Notes
Note 1: Use baked chicken breasts, baked chicken thighs, or shredded rotisserie chicken for ease. We love serving it in lettuce wraps or tortillas. If you’re serving this as a side, feel free to leave the chicken out.
Storage: Best eaten fresh. If you're prepping ahead, store the slaw, dressing, and crunchy toppings separately. Toss everything together just before serving.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 32g | Protein: 18g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 445mg | Potassium: 386mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2816IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 1mg