Looking for an easy side dish to feed a large crowd? You can make this up to a day ahead of time. This Asian Slaw is perfect for your next summer cookout!
Now let me just start by saying, don’t let all of the ingredients scare you.
You can make it simple by buying bags of shredded cabbage and carrots. You can also buy jars of chopped ginger and garlic.
Or if you have a food processor, you can chop everything up in seconds.
I personally prefer this Asian Slaw vs. the typical American Coleslaw because
A) It has less calories, you don’t have all of that mayo or cream that is in traditional coleslaw.
B) The flavors of this Asian inspired dish come together with a taste explosion in your mouth!
C) This will feed a crowd, so it’s perfect for your next bbq or cookout!
I made the Asian Slaw dressing out of Soy Sauce, Honey, Rice Wine Vinegar, Sesame Oil, Peanut Butter, Salt, Pepper, Ginger, Garlic and Olive Oil.
The dressing gives this Slaw a light Asian flare with a hint of peanut taste. The garlic and ginger give it a little kick that will make you want to come back for seconds.
If you try this, let me know what you think by leaving a comment below! It’s super helpful to me and other readers!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 10 1x
- Category: Side Dish
- Cuisine: Asian, vegetarian, gluten free
- For the Slaw:
- 1/2 head green cabbage about 5 cups chopped into thin strips
- 1/2 head red cabbage about 5 cups chopped into thin strips
- 2 carrots about 1 cup shredded
- 1/2 red pepper about 1 cup sliced thin
- 1/2 orange pepper about 1 cup sliced thin
- 1/2 cup chopped scallions
- 1/2 cup chopped leeks
- 1/2 cup slivered almonds
- For the dressing:
- 1/4 cup Tamari gluten free soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 1 Tbs sesame oil
- 1 Tbs peanut butter
- 1/4 tsp sea salt
- 1/2 tsp ground pepper
- 1 Tbs minced ginger
- 1 tsp minced garlic
- 2 Tbs olive oil
- For the Slaw:
- In large bowl mix all of the slaw ingredients together. You can make this up to a day ahead of time and keep in the fridge. Do not add dressing until 10 minutes prior to serving or cabbage will look wilted. Serve within an hour of adding dressing.
- This makes a large batch so you will have leftovers, which I think is great on its own for lunches the next day.
- For the Dressing:
- Mix together all ingredients for the dressing until peanut butter is dissolved.
- Pour over slaw, mix well.