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Crunchy Asian Slaw


An easy to prepare, versatile, crunchy, Asian slaw recipe that’s healthy and tasty. This flavorful slaw is perfect for a quick dinner or lunch.  It’s also the perfect cooling complement to those spicy Asian meals.


  • 67 cups juliened or shredded vegetables and fruit. I like shredded cabbage-both red and green, thinly sliced celery, green pepper, daikon radish and shredded pear for sweetness and texture
  • 2 scallions, sliced
  • ½ cup cilantro, leaves only, roughly chopped

For dressing:

  • 3 tablespoons sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 garlic clove, finely minced
  • 2 teaspoons finely minced fresh ginger
  • ½ teaspoon salt
  • ½1 teaspoon chili paste- like Sambal Oelek (depending on how much heat you like)

For toppings:

  • Toasted, chopped nuts
  • Toasted sesame seeds
  • Roughly torn, fresh cilantro and/or mint leaves


  1. In a small bowl, whisk together all of the dressing ingredients until well combined. Taste and adjust for salt, sweetness, and heat. Add additional salt, honey, or chili paste if needed. Set aside.
  2. In a large serving bowl, toss together the julienned or shredded vegetables and fruit (if using), scallions, and cilantro leaves
  3. Pour dressing over the vegetables and use salad tongs to toss well and coat all the vegetables with dressing. Garnish with nuts, seeds, or cilantro/mint. Enjoy.
  • Prep Time: 20 minutes
  • Category: Starters - Salads
  • Method: Toss
  • Cuisine: Asian


  • Serving Size: 6

Keywords: Crunchy Asian Slaw, side dish recipe, salad recipe, vegetable recipes, Asian foods