This crunchy Asian Slaw is an amazing mix of fresh veggies, gorgeous fresh herbs, crunchy nuts and a zesty Asian-style dressing.
One of the best things about it is just how easy it is to make. With no cooking and minimal prep time, you can have it ready in no time at all.
It’s the 21st recipe in my series of Fifty Fantastic Salads. If you want to see some of the other recipes, you can find them at the bottom of the page.
Reasons to make this Asian Slaw:
Quick to make – on the table in 10-15 minutes
Plant based – with over 10 plant points per serving
Customisable – swap any crunchy veggies you like
An easy dressing – that has all the gorgeous flavours of Asian food
Nutritional Benefits of the Main Ingredients of this easy asian slaw:
Red Cabbage
Red cabbage is fantastic when it comes to health benefits. It’s loaded with vitamin C, which helps support your immune system, and vitamin K, important for bone health. It’s also rich in antioxidants.
Carrots
Carrots are best known for their high beta-carotene content, which your body converts into vitamin A – great for eye health and skin. They’re also high in fibre.
Kohlrabi
Kohlrabi is a bit of an underrated brassica. It’s low in calories but rich in vitamin C, potassium, and dietary fibre. It has a mild, slightly peppery flavour and works brilliantly in raw salads like this.
Red Pepper
Red peppers are one of the best sources of vitamin C; even more than oranges! They also provide antioxidants like beta-carotene and lycopene, known for supporting skin health and helping to reduce oxidative stress.
Fresh Herbs: Coriander & Mint
Both herbs are known for their digestive properties. Adding herbs not only adds to the flavour but adds nutrition too.
Peanuts or Cashews
Peanuts and cashews add an extra crunch as well as a bit of plant-based protein. They’re also good sources of healthy fats and minerals like magnesium and zinc. Toasting them lightly before adding to the slaw enhances their nutty flavour, but this is optional.
How to make an easy Asian Dressing
The dressing pulls the whole salad together with lime, tamari, sesame oil, ginger, garlic and a touch of sweetness from the coconut sugar. I also add some Sriracha for a chilli kick.
It’s easy to make – you can either add it all to a blender (or mix in a jam jar in easier).
Storage and Shelf Life
This slaw stores incredibly well and doesn’t wilt as quickly as lettuce-based salads.
Storage Tips:
- Store in an airtight container in the fridge.
- Best enjoyed within 3–4 days.
- Avoid freezing
Recipe Tips
Food processor: Use a food processor for quick prep. It makes prepping the cabbage, kohlrabi and carrots quick, easy, and uniform.
Toast the nuts: Lightly toasting the peanuts or cashews in a dry frying pan adds depth of flavour and brings out their natural oils. Just a few minutes on medium heat until golden will do the trick.
Make it spicier: Add a finely sliced red chilli or a dash of chilli flakes to the dressing (or more Sriracha).
Switch up the herbs: If you don’t have fresh mint or coriander, Thai basil works well here too.
Make it a complete meal: Turn this into a main dish by topping it with tofu, tempeh or your protein of choice.
If you liked this Asian Slaw, here are some other fantastic salad recipes:
Asian Slaw
Ingredients
Salad ingredients:
- 4 cups shredded red cabbage (250g)
- 1 red bell pepper
- 1 kohlrabi (or 2 cups of shredded white cabbage)
- 3 medium carrots
- Small handful of fresh coriander
- Small handful of fresh mint
- ½ cup unsalted cashews or peanuts (70g)
Asian dressing ingredients:
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp lime juice (or more vinegar)
- 2 tbsp tamari or soy sauce
- 1 tbsp Sriracha
- 1 tbsp coconut sugar
- 1 small piece fresh ginger
- 2 garlic cloves
Instructions
- Finely slice the red cabbage, red pepper, carrots and kohlrabi and add to a large serving bowl. Finely chop the herbs and add those to the bowl too.
- Add the dressing ingredients to a small blender jug and blend until smooth. Alternatively, grate the ginger and garlic and add it to a small jar with the other ingredients and mix well.
- Pour the dressing over the vegetables and mix well. Top with the cashews.
Notes
- This will store in the fridge for about 4 days.
- The nutritional information is based up the recipe serving 4.
- If preferred, toast the nuts in a dry frying pan for a few minutes.
Fabulous flavour and so quick and easy to make!
Thanks Jane!