Have you ever noticed the absence of salads on this blog? Well, here’s the thing – I’m not a huge fan. Blame it on the childhood routine of the same lettuce-tomato-cucumber combo with a basic dressing. But, hey, salads can be more exciting than that! Today, I’m sharing a simple and easy Asian slaw recipe, with a killer dressing. It’s simple, it’s tasty, and it’s perfect for those of us who want good food without the fuss. The highest compliment I can give a salad is this: I don’t like salads but I like this one 🙂

You don’t need to do long hours of prep here. We’re all about quick and delicious meals.

So, if you’re like me and not crazy about salads, give this one a shot. It is the perfect side dish to my quick Asian inspired beef bowls so if you haven’t made that one yet, what are you waiting for? ( And by the way, when I say easy Asian Slaw recipe, I totally mean easy Asian-inspired slaw recipe) It was just too long for Google so I am trying to keep the titles short and sweet  🙂

Here’s what you need:

Ingredients:

Asian Slaw:

• 3 cups purple Cabbage (red cabbage), shredded ** see notes
• 2 carrots, julienned
• Fresh herbs of your choice (green onions, parsley or mint would be my preference) 

Asian Slaw dressing:

• 5 tbsp mirin
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 3 tbsp peanut oil or olive oil
• 2 tbsp maple syrup
• 2-3 garlic cloves

Instructions:

1. In a small bowl or jar, combine all the dressing ingredients – mirin, soy sauce, lime juice, peanut oil or olive oil, maple syrup, and minced garlic. Mix well until fully combined.
2. In a large bowl, combine the shredded green cabbage, purple cabbage, and julienned carrots.
3. Pour the prepared dressing over the salad ingredients in the mixing bowl.
4. Toss everything together until the salad is evenly coated with the dressing.
5. If you’re not planning to eat it all at once, you can store the salad and dressing separately in airtight containers in the fridge for up to 4 days. Just make sure to combine them right before serving.

Notes: To shred cabbage you can slimply use a knife and a cutting board, or if your prefer 

How to Serve and/or Pairings:

This cabbage salad makes a fantastic side dish to accompany a variety of main courses. It pairs wonderfully with Asian-inspired dishes like teriyaki chicken, beef stir-fry and or quick Asian inspired beef bowls. For a complete meal, serve it alongside grilled salmon or tofu for a satisfying and nutritious dinner. Additionally, it can be a refreshing addition to a picnic spread or potluck gathering.

Storage Instructions:

If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad can be kept for up to 4 days, while the dressing can be stored for up to a week. When ready to enjoy again, simply toss the salad with the dressing before serving.

Common Substitutions:

 Feel free to customize this salad to your taste preferences or dietary needs. For a more colourful salad you can substitute some of the purple cabbage for shredded green cabbage, bean sprouts or thinly sliced bell peppers. If you don’t have mirin, you can replace it with rice vinegar.

Simple and Easy Asian Slaw

Discover a simple and delicious cabbage salad recipe with a tangy Asian dressing. Perfect for meal prep and pairs well with your favorite main dishes!

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Total Time:14 minutes mins

Course: Salad, Side Dish

Cuisine: American

Keyword: cabbage, Easy, simple, slaw

Servings: 4 people

Calories: 1143kcal

Author: Claudia Genschow

Equipment

• knife and cutting board

Ingredients

• 3 cups purple Cabbage shredded
• 2 carrots julienned
• Fresh herbs of your choice green onions, parsley or mint would be my preference
• 5 tbsp mirin
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 3 tbsp peanut oil or olive oil
• 2 tbsp maple syrup
• 2-3 garlic cloves

Instructions

• In a small bowl or jar, combine all the dressing ingredients – mirin, soy sauce, lime juice, peanut oil or olive oil, maple syrup, and minced garlic. Mix well until fully combined.
• In a large bowl, combine the shredded green cabbage, purple cabbage, and julienned carrots.
• Pour the prepared dressing over the salad ingredients in the mixing bowl.
• Toss everything together until the salad is evenly coated with the dressing.
• If you’re not planning to eat it all at once, you can store the salad and dressing separately in airtight containers in the fridge for up to 4 days. Just make sure to combine them right before serving.

Notes

Please note calories provided are only an estimate. 

FAQ:

What did you think of this easy salad recipe? I hope you enjoyed it. Please don’t forget to leave your feedback and until next time!