Asian Slaw – Simple Vegan Blog


Asian slaw, so refreshing, zesty, and flavorful. Perfect to eat as a nutritious summer side dish, this recipe is super light and ready in just 15 minutes!

Photo of a bowl of Asian slaw

I’d always wanted to try Asian slaw but I never got the chance to do so. And oh how I regret it! I’m overwhelmed by how good and tasty it is and I really wish I had made it sooner.

It has a refreshing and zesty vibe that I absolutely love – and it is perfect to enjoy as a summer side dish, as it is light and nutritious. I really hope you like it as much as I do!

How to make Asian slaw

For the dressing:

  • Add all the ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together.

For the Asian slaw:

  • Combine all the slaw ingredients (except the sesame seeds) in a large bowl.
  • Toss the slaw with the dressing until well combined
  • Garnish with the sesame seeds and serve immediately.
Side photo of a bowl of Asian slaw

Asian slaw ingredients and tips

  • Vinegar: I used rice vinegar, but any type of vinegar will work, and also lemon juice. 
  • Oil: feel free to use any type of oil. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it melted.
  • Soy sauce or tamari: coconut aminos is a good alternative if you don’t consume soy.
  • Maple or agave syrup: you could use a different type of sugar instead.
  • Sesame oil: this ingredient is completely optional, but it will make your Asian slaw taste even better.
  • Garlic powder: feel free to replace it with minced fresh garlic.
  • Ginger powder: substitute it with finely chopped fresh ginger if you want to.
  • Green and red cabbage: feel free to only use green or red cabbage or a mix of both in a different proportion than me.
  • Carrots.
  • Red bell pepper.
  • Green onions: you could also use any other type of onion.
  • Fresh cilantro: omit it if you don’t like it, or use fresh parsley instead.
  • Sesame seeds: this is an optional ingredient. Use any type of sesame seeds you have on hand.
  • Feel free to serve your Asian slaw with any source of vegan protein, such as baked tofu, fried tofu, tempeh, seitan, or even tempeh bacon.
  • If you’d like to add some healthy carbs to your Asian slaw and vegan protein combination, you could use breakfast potatoes, vegan mashed potatoes, or even homemade vegan bread.

Looking for more side dishes?

Close-up photo of a bowl of Asian slaw

Did you make this Asian slaw recipe?

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Square photo of a bowl of Asian slaw

Asian Slaw



  • Author:

    Iosune


  • Prep:

    15 mins


  • Total:

    15 mins

  • 8 1x

  • Side Dish, Gluten-Free

  • Asian

  • Vegan


Servings 8 1x


Scale


Tap or hover over number to scale servings

Asian slaw, so refreshing, zesty, and flavorful. Perfect to eat as a nutritious summer side dish, this recipe is super light and ready in just 15 minutes!

Ingredients

For the dressing:

  • 2 tbsp vinegar, I used rice vinegar 
  • 2 tbsp oil, I used canola oil
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple or agave syrup
  • ½ tsp sesame oil, optional
  • ¼ tsp garlic powder
  • ¼ tsp ginger powder

For the Asian slaw:

  • 3 cups green cabbage (210 g), thinly sliced
  • 1 cup red cabbage (70 g), thinly sliced
  • 1 cup carrots (110 g), thinly sliced
  • 1 cup red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • ¼ cup fresh cilantro (4 g), chopped
  • 1 tsp sesame seeds, for garnish, optional

Instructions

For the dressing:

  1. Add all the ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together. You can also add them to a small bowl and mix with a fork or a whisk until well combined. Set aside.

For the Asian slaw:

  1. Combine all the slaw ingredients (except the sesame seeds) in a large bowl.
  2. Toss the slaw with the dressing until well combined. 
  3. Garnish with the sesame seeds and serve immediately with baked tofu, fried tofu, tempeh, seitan, or even tempeh bacon.
  4. If you’d like to add some healthy carbs to your Asian slaw and vegan protein combination, you could use breakfast potatoes, vegan mashed potatoes, or even homemade vegan bread.
  5. Best when fresh, keep the leftovers in an airtight container in the fridge for up to 3 days (dressing separate from the slaw). 

Notes

  • Use any type of vinegar you have on hand, and also lemon juice.
  • Any type of sugar will do, but maple and agave syrup are my favorite choices.
  • Feel free to add or omit any veggies, spices, or herbs you want.
  • Cilantro can be omitted or replaced with fresh parsley.
  • If you don’t consume soy, coconut aminos is a great substitute for soy sauce or tamari.
  • Cabbage and carrots can be replaced with a packaged coleslaw mix if desired.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 72
  • Sugar: 4.6 g
  • Sodium: 239 mg
  • Fat: 4 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 7.6 g
  • Fiber: 1.7 g
  • Protein: 1.2 g

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