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Asian Slaw in a grey bowl with fork on white background
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Asian Slaw | Healthy Cabbage Salad

This Asian Slaw salad that's made with crunchy veggies and a sweet and spicy sauce. It's the perfect refreshing summer salad that's filling yet super light on the stomach.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salads, Side Dishes
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 4
Author: Richa

Ingredients

Slaw mix

  • 1 ½ Cups Shredded Green Cabbage
  • 1 ½ Cups Shredded Red Cabbage
  • 1 Cup thinly Julienned Carrots
  • ½ Cup thinly Julienned Apples
  • ¾ Cup thinly Sliced Bell Peppers
  • ¼ Cup finely sliced on the diagonal Spring Onion Greens
  • ¼ Cup toasted Peanuts

Salad Dressing

  • 1 ½ Tablespoons Rice Vinegar
  • 1 ½ Tablespoons Soy Sauce
  • 1 Teaspoon Fish Sauce optional
  • 1 Tablespoon Lime Juice
  • 1 ½ Tablespoons Toasted Sesame Oil
  • 1 ½ Teaspoons Honey
  • 1 Teaspoon Chilli Flakes
  • 3 Garlic Cloves Grated
  • 1 ½ Tablespoons Peanut Butter
  • ⅓-½ Cup Mint Leaves
  • ⅓-½ Cup Coriander Leaves

Instructions

  • Add all the ingredients for salad dressing to a jar and shake well. Or you may whisk the ingredients in a small bowl.
    1 ½ Tablespoons Rice Vinegar, 1 ½ Tablespoons Soy Sauce, 1 Teaspoon Fish Sauce, 1 Tablespoon Lime Juice, 1 ½ Tablespoons Toasted Sesame Oil, 1 ½ Teaspoons Honey, 1 Teaspoon Chilli Flakes, 3 Garlic Cloves Grated, 1 ½ Tablespoons Peanut Butter, ⅓-½ Cup Mint Leaves, ⅓-½ Cup Coriander Leaves
  • Add all the ingredients mentioned under the slaw in a big salad bowl. Pour the dressing over the slaw mix and toss well to combine all ingredients. Refrigerate for 30 minutes to let the flavours blend. Asian Slaw is ready to serve.
    1 ½ Cups Shredded Green Cabbage, 1 ½ Cups Shredded Red Cabbage, 1 Cup thinly Julienned Carrots, ½ Cup thinly Julienned Apples, ¾ Cup thinly Sliced Bell Peppers, ¼ Cup finely sliced on the diagonal Spring Onion Greens, ¼ Cup toasted Peanuts

Video

Notes

  1. I love using a mix of red, yellow & green bell peppers for the salad to look colourful.
  2. If you prep apples in advance, keep them soaked in salt water (1 cup water + ¼ teaspoon salt) to prevent them from browning. Rinse once before using
  3. Leftover salad can be stored in the refrigerator for up to 2 days. The veggies get soggy but I still love it!

Nutrition

Calories: 203kcal | Carbohydrates: 19g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 410mg | Potassium: 501mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7089IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 2mg