Asian Slaw (Not Soggy!)
User Reviews
5
Asian Slaw (Not Soggy!)
Description
Asian Slaw (Not Soggy!) features shredded green cabbage as its base, enhanced with shredded carrots, chopped green onions, fresh cilantro, and optional toasted sesame seeds for texture. The key technique is salting the cabbage ahead of time to draw out excess water, which is then rinsed and spun dry to maintain crispness. The slaw dressing blends rice vinegar, toasted sesame oil, tamari (or soy sauce), honey, minced garlic, and fresh minced ginger, creating a balance of acidity, sweetness, and umami.
The result is a fresh, crunchy slaw with a complex flavor profile drawn from the sesame oil and tamari, while the honey adds subtle sweetness. The red pepper flakes add an optional mild heat. This slaw works well as a side dish for grilled proteins or as a topping for sandwiches and tacos, bringing a crisp and flavorful counterpoint.
To keep the slaw from becoming watery, salting and then rinsing the cabbage is critical. For those without rice vinegar, apple cider vinegar can substitute. The dressing can be made in advance and stored chilled for up to five days, allowing for easy preparation. Adding almond or peanut butter to the dressing can create a creamier version if desired, and swapping the honey for maple syrup or agave makes it vegan safe.
Ingredients
Slaw Ingredients
- 1 medium head green cabbage (about 1.5 pounds shredded)
- 2 carrot peeled and shredded
- 3 green onions , chopped
- 1 cup cilantro chopped, fresh
- 2 tablespoons sesame seeds (optional)
Asian Slaw Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil see notes, toasted
- 1 tablespoon tamari (or soy sauce)
- ¼ cup honey
- 1 clove garlic , minced
- 1 inch ginger minced, fresh
- ¼ teaspoon red pepper flakes optional; for spice, crushed
Instructions
- For a less watery/soggy salad, start by arranging a colander in a large bowl.(You can also use a salad spinner to make the process easier.) Place the cabbage in the colander and sprinkle with 2 teaspoons of fine sea salt. Toss well, then let the salad rest for up to 2 hours, or at least 30 minutes. The cabbage will sweat and start to release excess water.
- While you wait for that, prepare the dressing. In a mason jar with a lid, combine the vinegar, oil, tamari, honey, garlic, ginger, and red pepper flakes. (Note: Use a microplane to finely mince the garlic and ginger into the jar.) Stir until the honey fully dissolves, then set aside. You can store this with a lid in the fridge for up to 5 days to make it in advance.
- When you're ready to use the cabbage, remove the colander from the bowl and rinse the salted cabbage under running water. This is a crucial step to remove the excess salt. Run it through the salad spinner, if using, to remove excess water after rinsing it. Or, press it dry with a towel. This will give you crunchy cabbage that won't get soggy in the dressing.
- Transfer the drained cabbage to a large bowl and top with shredded carrots, green onion, and cilantro. Stir the dressing well, then pour a ⅓ cup of it over the salad. Toss well, and give the salad a taste. Add more dressing as needed, until the salad is flavorful. (You may want to use all of it, but everyone's taste buds are different.) The salad is ready to serve right away; garnish with sesame seeds, if desired.
- Leftover dressed salad can be stored in an airtight container in the fridge for up to 3 days. Stir well again before serving, to make sure the dressing is well distributed.
Notes
- Salting the cabbage ahead removes excess moisture, preventing a soggy slaw.
- Rinse the salted cabbage thoroughly to eliminate extra salt before mixing with dressing.
- The dressing can be prepared up to 5 days in advance and refrigerated.
- Use apple cider vinegar if rice vinegar is unavailable.
- Add 1/4 cup almond or peanut butter to the dressing for a creamy variation.
- For a vegan version, replace honey with maple syrup or agave nectar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 214mg | 9% |
| Potassium | 388mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 3810IU | 76% |
| Vitamin C | 59mg | 66% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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