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    Home » Blog » Whole Food Recipes » Easy Salads

    June 21, 2016 | By Jami

    Spicy Asian Slaw: A Quick & Easy Salad

    Jump to Recipe

    This simple, slightly spicy Asian slaw takes just a few minutes to put together with pantry & fridge ingredients- serve with grilled meats or Asian dishes. Check out more Quick Healthy Recipes.

    This simple, slightly spicy Asian slaw takes just a few minutes to put together with pantry and fridge ingredients. It's the perfect accompaniment to grilled meats and Asian-flavored dishes - and it disappears quickly at potlucks!

    Along with "regular" coleslaw (cabbage and vegetables dressed with a basic vinaigrette), Bacon Caesar Slaw,  Shaved Cabbage Salad with Feta, and the other slaws you can find in the recipe index, this spicy Asian slaw is in regular rotation on our menus. You probably get the idea that we enjoy slaws in many forms (though I'm going on record - and maybe out on a limb - that this does not include those over-sweet, mayo-coated coleslaws you get in delis and restaurants...yuck, it's enough to put people off slaws forever!).

    But it wasn't always that way - for me at least. I didn't like coleslaw growing up at all. Of course now that I think about it, it was because everyone I knew either bought or made that too-sweet, mayo based slaws - so there's that. So it wasn't until I started gardening - and growing cabbage - that I started exploring more ways to eat cabbage. And fell in love with vinaigrette-based cabbage salads.

    Spicy Asian Slaw makes a refreshing, easy salad

    Not only are slaws a delicious and refreshing change from lettuce-based salads, they also go together quickly and can be made ahead.

    At it's basic a slaw - or cabbage salad - consists of shredded cabbage coated with a dressing. You can change it up with the vegetables you add and the flavors of the dressing. They can become southwestern flavored with the addition of cumin and lime, Mediterranean-like by adding feta, or Asian like this version (be sure to check out the Thai variation, too). It's fun to experiment and come up with new cabbage salad flavors!

    Spicy Asian Slaw

    Making Spicy Asian Slaw-salad

    I love this simple technique I learned from Cook's Illustrated to more easily cut cabbage by hand. Even though I've made a lot of slaws, I've always struggled with chopping the cabbage. The pieces would either be too big or too small (food processor, anyone?) or I worried about cutting my finger when cutting large wedges (which I actually did once!). This cutting technique really is better:

    • Quarter and core the head of cabbage as usual
    • Remove the smaller inside portion from one of the quarters (you can see the small part I removed in the picture above).
    • Then lay the larger outer leaves on a cutting board and push them down flat to finely slice. The smaller portion is now easier to cut as well.

    I usually use mostly green cabbage, throwing in a little purple cabbage if I have it, and add sweet onions, shredded carrots and/or chopped red peppers for extra color, flavor, and nutrition. And when they all come from your garden? Well, those are the times we gardeners love, right?

    The quick vinaigrette is a bit different than my basic Asian vinaigrette, mainly with the addition of soy sauce and ginger while eliminating the Dijon. The slight spice (and more flavor!) come from sriracha sauce, which is easy to adjust to your family's taste. Adding just a bit of homemade mayonnaise makes it a bit more creamy, but it's really optional.

    Spicy Asian Slaw is a cabbage salad that's easy to make ahead and take to potlucks.
    Add a sprinkling of sesame seeds and your salad is ready to either serve or refrigerate for a few hours, making it a great make-ahead dish (it's good the next day, too, but will have a bit more liquid in the bottom from the cabbage sitting overnight).

    This is simple, good food. I serve this with Asian flavored chicken and noodles, or curry with rice, or Teriyaki chicken, or...you get the idea- there are a lot of meals that would benefit from an easy slaw to add more vegetables and nutrition!

    Spicy Asian Slaw makes a refreshing, easy salad
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    Spicy Asian Slaw Recipe

    A quick and easy - and just slightly spicy - cabbage salad that is perfect with grilled meats and Asian-flavored dishes.
    Prep Time15 mins
    Total Time15 mins
    Course: Salads
    Cuisine: Asian
    Yield: 8 servings
    Author: Jami Boys

    Ingredients

    • 4 cups shredded green cabbage about 1/2 head
    • 2 cups shredded purple cabbage or use 6 cups all green
    • 1 small onion preferably sweet, sliced thinly or chopped
    • 2 large carrots grated
    • 1 red bell pepper chopped

    Salad Dressing:

    • 2 tablespoons rice vinegar
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon minced garlic
    • 1 tablespoon honey
    • 2 to 3 teaspoons sriracha sauce or other hot sauce - more or less to taste
    • 1 teaspoon grated fresh ginger or 1/2 tsp. dried
    • 1/4 cup olive oil
    • 2 tablespoons mayonnaise optional for a creamier dressing
    • sesame seeds

    Instructions

    • Shred the cabbage by hand or using the slicing blade of a food processor (you'll need to chop it a bit by hand still to take care of larger pieces).
    • Combine the cabbage and remaining vegetables in a large bowl.
    • Mix the dressing ingredients in a 2-cup measure, adding the hot sauce at the end and tasting to adjust to your taste. Pour over the cabbage mixture and mix well.
    • Serve with a sprinkling of sesame seeds.

    Notes

    Thai Slaw Variation:
    Omit Soy Sauce and sesame oil; add 1 Tb. fish sauce and the juice of one lime. Increase the oil to 1/3 cup. This is especially good made with Napa (Chinese) Cabbage.
    To make ahead:
    • Prepare full recipe and hold in the refrigerator for 4-5 hours before serving.
    To make a day or more ahead:
    • Prepare vegetables and dressing, storing separately in the refrigerator and mixing about 30 min. to an hour before serving for best flavor.

    Nutrition

    Serving: 1cup | Calories: 146kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 325mg | Potassium: 231mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3296IU | Vitamin C: 48mg | Calcium: 36mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Note: this recipe was originally published in 2011 and has been updated with all new photos, clearer formatting and printable recipe. Enjoy!

    More Favorite Slaws to Try:

    Delicious Bacon Caesar Slaw

    Bacon Caesar Slaw

     

    Spicy Cumin-Lime Slaw - An Oregon Cottage

    Spicy Cumin-Lime Slaw

     

     

     

     

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. margaret says

      June 10, 2017 at 12:29 am

      I will have to use chinese cabbage, my old tum objects to proper cabbage though I like it. I like toasted sesame oil on it too.

      Reply
      • Jami says

        June 11, 2017 at 5:01 pm

        I've used Chinese cabbage in this before, Margaret, and it's really good.

        Reply
    2. margaret says

      June 10, 2017 at 12:27 am

      I am not sure if I am subscribed. I enjoyed your you tube bit on using heavy brown paper for flooring. thanks. Wonder if calico would work too. Easier to work AND a bulk buy wd make it economical. You could go nuts and stencil on it prior to laying and sealing. Old bushies used to paper walls with newspaper...interesting when old too.

      Reply
    3. Michelle Marine says

      June 27, 2016 at 12:00 pm

      I love vinaigrette cole slaw and I've got cabbage right now so this is perfect timing! Happy Summer, Jami!!

      Reply
    4. Diane says

      June 26, 2016 at 2:26 pm

      Our red cabbage is just ripening. How perfect! This slaw looks like a tasty way to serve it up! Thanks for sharing!

      Reply
    5. Shelly says

      June 22, 2016 at 10:00 am

      We love coleslaw and this looks like a delicious one we need to try. Yum!

      Reply
      • Jami says

        June 23, 2016 at 10:07 am

        Thanks, Shel!

        Reply
    6. Suez says

      March 31, 2016 at 3:41 pm

      What is healthy about soy sauce? One of the worse things you could eat? Sorry, but this is a little upsetting to me.

      Reply
      • Jami says

        March 31, 2016 at 4:56 pm

        I buy naturally fermented soy sauce, Suez, and we use it only weekly - and that just a few tablespoons for an entire dish. I've never heard that soy sauce is 'bad' for you, just that it contains a lot of salt and that the commercially available products are made poorly. (see: http://www.thehealthyhomeeconomist.com/soy-sauce-the-good-the-bad-and-the-surprisingly-ugly/) Now, plain soy is another thing - that has become a problem because of people replacing protein with it and all the fake-meat foods which causes way too much consumption of soy. I guess you'd need to explain why you think a bit of soy sauce in a stir fry or salad is bad for me - I certainly don't mean to upset you!

        Reply
    7. Bonnie says

      June 03, 2014 at 4:07 pm

      I have been buying the Asian slaw mix at Fred Meyers and it is very good. I do add diced red and green peppers and green onions. But I certainly must try this. I also finally stopped at the Corner Market on River Road and they have great locally grown veggies. First visit gift is garlic whips or scapes. I will try them tonight.
      Thanks for a great site, Bonnie from Eugene

      Reply
      • Jami says

        June 04, 2014 at 11:44 am

        Thanks for the tips and kind words, Bonnie - nice to know a fellow Eugenian! 🙂

        Reply
    8. Anonymous says

      August 28, 2011 at 12:39 am

      I just made this again with the Srirachi sauce. Unbelievable. I am so hooked. Yippee!

      brenda from arkansas

      Reply
    9. Amy says

      July 30, 2011 at 5:10 pm

      mmmmm... that looks really good... i love slaw

      Reply
    10. Janet Marie says

      July 29, 2011 at 12:30 am

      Ooooooo...this looks wonderful!!

      Reply
    11. Anonymous says

      July 29, 2011 at 12:22 am

      Whoa. I had most of this on hand so gave it a try, with a few substitutions. Red wine vinegar in place of rice vinegar. Few shakes of Frank's Red Hot(probably not even close to Srirachi). Despite the subs, it was pretty darn yummy. I'm getting the real stuff and doing it proper next time. Yippee!

      brenda from arkansa

      Reply
    12. Kalyn says

      July 28, 2011 at 2:19 pm

      Love the sound of this and the Thai variation as well!

      Reply
    13. Mindy says

      July 28, 2011 at 3:28 pm

      Yum!!! I have some cabbage already cut up in the fridge - I think this will have to be mine. :o)

      Reply
    14. CAS says

      July 28, 2011 at 2:57 pm

      Sounds delicious! I would probably add some chicken right into to the slaw and have an entire meal in one bowl. Well, that's the way I fly around here in the AZ summer heat! Thank you for sharing!

      Reply
    15. Lisa @ Fern Creek Cottage says

      July 28, 2011 at 2:04 pm

      I am going to try this recipe this summer. It sounds delicious and refreshing on a hot day.

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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