This quick, easy, and crunchy Asian slaw is cool, creamy, and full of all of the delicious Asian flavors that you love. It’s a great side for everything from tacos, burgers, and barbecue, to hot and spicy Asian dishes.
Fresh, crunchy, sweet, and just a bit tangy, this crunchy Asian slaw is a perfect way to get more vegetables into your family. It is also a perfect side for almost any main course.
I think every region or culture has their own version of slaw. Some have a vinegar base, some a mayonnaise or sour cream base. Another regional difference is how the cabbage is cut. The Northern states like a ‘chunkier’ cut to the cabbage, while down South, a fine dice is what’s most accepted.
The layering of flavors makes this crunchy Asian slaw interesting. The acidity of the vinegar compliments and balances out a fatty or rich entree – such as beef, pork, or chicken.
The cool, creamy elements of this crunchy Asian slaw helps to take the heat out of a spicy dish – like Szechuan chicken or Hunan beef. Finally, the crunch of this slaw adds a beautiful and interesting texture to your plate.
SHORTCUTS FOR MAKING CRUNCHY ASIAN SLAW
Use bagged slaws from your grocery store. This saves a lot of time chopping vegetables.
Make the dressing ahead of time and store in your refrigerator. Just before prepping the rest of your dinner, toss your vegetables with your dressing and allow to chill until dinnertime.
Buy a prepared slaw dressing and just add a few of the Asian flavors like soy sauce, sesame oil, and ginger.
SUBSTITUTIONS FOR CRUNCHY ASIAN SLAW
Swap plain Greek yogurt for the sour cream for a bit of a protein boost.
Try rice wine vinegar, white wine vinegar, or umeboshi plum vinegar in place of the apple cider vinegar for a different flavor profile.
Use jarred minced garlic and ginger found in your produce section to save time in chopping or grating fresh.
Add sweetness by tossing in raisins or dried cranberries. Use minced candied ginger instead of the grated fresh ginger for additional sweetness and a hint of spice.
Make your sauce gluten free by using Tamari instead of the soy sauce.
Both soy sauce and tamari are the byproducts of fermented soybeans. However, soy sauce is derived from soybeans that are roasted with grains, which are then fermented and pressed to expel the soy sauce.
Tamari is formed from the production of miso paste. No grain is added to the soybeans, so there is no gluten in Tamari. It is also higher in protein than soy sauce and usually has fewer additives.