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Crunchy Asian Cabbage Slaw Recipe

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4.9 from 18 reviews

A vibrant and crunchy Asian cabbage slaw featuring shredded green and red cabbage, carrots, broccoli, and green onions, all tossed in a tangy sesame-soy dressing and topped with crispy chow mein noodles and sesame seeds for extra texture and flavor.

Ingredients

Vegetables

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup finely chopped broccoli florets
  • 4 green onions, sliced

Toppings

  • 1 cup crispy chow mein noodles or fried wonton strips
  • 1 tablespoon sesame seeds

Dressing

  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon neutral oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • Juice of 1 lime
  • Optional: 1/2 teaspoon sriracha or chili paste

Instructions

  1. Prepare the Vegetables: Shred the green and red cabbage along with the carrots, chop the broccoli florets finely, and slice the green onions thinly. Set aside in a large mixing bowl.
  2. Make the Dressing: In a separate bowl or jar, whisk together the rice vinegar, soy sauce or tamari, honey or maple syrup, toasted sesame oil, neutral oil, grated ginger, minced garlic, lime juice, and optional sriracha or chili paste until well combined.
  3. Toss the Slaw: Pour the dressing over the prepared vegetables and toss thoroughly to evenly coat all pieces with the dressing.
  4. Add Toppings: Just before serving, sprinkle the crispy chow mein noodles or fried wonton strips and sesame seeds over the top of the slaw for added crunch and flavor.
  5. Serve or Store: Serve the slaw immediately for best texture, or refrigerate it and add the crispy toppings just before serving to maintain their crunch.

Notes

  • For a gluten-free option, use tamari instead of soy sauce and ensure the crispy noodles are gluten-free or substitute with crushed peanuts.
  • The slaw can be prepared a few hours ahead but add the crispy toppings right before serving to keep them crunchy.
  • Adjust the level of heat by adding more or less sriracha according to taste.
  • Maple syrup is a vegan alternative to honey in the dressing.
  • Neutral oil can be vegetable oil, canola oil, or any light-flavored oil.

Find it online: https://sweetworldtastes.com/crunchy-asian-cabbage-slaw-recipe/