This kosher recipe for the best Quick Asian Slaw is one of our standby salad recipes. We love the fact that it uses only a few ingredients and is ready in less than 5 minutes. Of course you can let it sit longer too and it only gets better the longer it refrigerates. This recipe is kosher, non-dairy, pareve, vegan, and can be made gluten free with a simple substitution. Read on to learn how to make the best Quick Asian Slaw recipe.
Why This Recipe Works
- Healthy. This recipe has no preservatives and very little added sugar. Additionally, the base of the salad is cabbage which is known to be high in Vitamin C, Vitamin A, and Vitamin K as well as fiber and folate.
- Quick to prepare. This recipe is full of flavor and is ready in 5 minutes.
- Versatility. Use this slaw as a side dish, as a topping for burgers or sandwiches, or even in Asian inspired wraps or eggrolls like our Pastrami Eggrolls.
- Easy and convenient ingredients. You probably already have all of these ingredients in your kitchen already. This salad does not involve tracking down any hard to get ingredients and is ready in minutes.
8 Ingredient Recipe
One of the great things about this recipe is just how quick and easy it is to put together. All it takes is:
olive oil
rice wine vinegar
soy sauce (or coconut aminos to make it gluten free)
toasted sesame seed oil (make sure that it is the toasted kind)
sugar
ginger powder
garlic powder
slivered almonds
A Step by step guide to making this recipe
Time needed: 5 minutes.
The best Quick Asian Slaw step by step.
- Add the ingredients for the dressing.
The bulk of this recipe is preparing the dressing. Fortunately, it is quick and easy to prepare. Start by adding the olive oil, soy sauce (or coconut aminos if you are making this gluten free), rice wine vinegar, toasted sesame oil, garlic powder, and ginger powder together in a small bowl. Make sure that you are using the toasted sesame oil and not the variety that is untoasted. The flavors are different and you will definitely be missing out on a lot of flavor if you use the incorrect oil.
- Mix the dressing.
Using a whisk, incorporate all of the dressing ingredients. Whisk vigorously until it looks like this.
- Prepare the salad ingredients.
Shred the cabbage and place it into a separate bowl. You can add a little bit of red cabbage and carrots for color, or you can use a pre-shredded coleslaw mix like we did. Instant color! Add the slivered almonds as well.
- Pour the dressing.
Remember that delicious looking dressing with the toasted sesame oil you set aside about 30 seconds ago, now pour it over the top of the salad and toss. Add scallions on top if you like.
- Add the optional ingredients.
This salad loves the optional ingredients. After the dressing is tossed and just before it is served, add toasted sesame seeds or chow mein noodles. If you are going to leave the salad to sit in the refrigerator for a while, do not add the chow mein noodles right away as they will get soggy.
Recipe FAQ
Coleslaw is usually made with cabbage while broccoli slaw is made with shredded broccoli. The shredded pieces of broccoli resemble the strands of shredded cabbage in coleslaw but are straighter and have a different flavor. When a "coleslaw" salad is made with broccoli instead of cabbage, it usually has the name broccoli slaw.
Yes. I would be interested to hear some comments by people that try this. I think the flavors would be different but that red cabbage would also work well with this dressing. Please let us know in the comments section if you try this.
Tips and Suggestions
- Add toasted sesame seeds or chow mein noodles just before serving.
- Salads like this love spicy ingredients, add some chopped jalapeno peppers or a squirt of sriracha sauce.
- Turn the Quick Asian Slaw into a meal by adding chicken breast, beef, or salmon.
- Use it as a topping for hamburgers or hot dogs.
- Serve it for Shabbat or Rosh HaSahanna lunch.
- Substitute honey for sugar in the dressing.
More recipes like this one
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Quick Asian Slaw
Ingredients
Dressing Ingredients
- 3 tablespoon olive oil
- 3 tablespoon sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 3 tablespoon soy sauce use coconut aminos to make this recipe gluten free
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
Salad Ingredients
- 1 lb shredded white cabbage you can also use a pre-shredded coleslaw mix
- ½ cup slivered almonds
- 2 tablespoon toasted sesame seeds optional
- ¼ cup chow mein noodles optional
- ⅛ cup scallions optional
Instructions
- Add the olive oil, soy sauce (or coconut aminos), rice wine vinegar, toasted sesame oil, sugar, garlic powder. and ginger powder.
- Whisk the dressing until completely combined.
- Combine the shredded cabbage and slivered almonds together in a large bowl.
- Toss the salad.
- Optionally, just before serving, add toasted sesame seeds or chow mein noodles.
Notes
Tips and Suggestions
- Add toasted sesame seeds or chow mein noodles just before serving.
- Salads like this love spicy ingredients, add some chopped jalapeno peppers or a squirt of sriracha sauce.
- Turn the Quick Asian Slaw into a meal by adding chicken breast, beef, or salmon.
- Use it as a topping for hamburgers or hot dogs.
- Serve it for Shabbat or Rosh HaSahanna lunch.
- Substitute honey for sugar in the dressing.
