Asian Slaw

Hyun Primus


I love all types of slaw. It's a great way to get my kids to eat fresh (sometimes blanched) vegetables. This recipes is just a variation on any slaw I make. Depending on the "theme" of the dinner, you can switch out the vegetables, add a certain herb or spice to make it more complimentary to the foods you have or will make. You can add whatever veggies you like, this is just what I like to put.

My kids will prepare the vegetables at times like grating, slicing, etc. It makes them proud to make and enjoy eating.

pinch tips: How to Shuck, Cook, and Cut Corn





30 Min


1/2-1 c
daikon radish (or 1 bunch radishes) julienned
asian pear, julienned
carrots, medium, peeled and julienned
red or yellow bell pepper, julienned
2 c
napa cabbage, julienned (or any cabbage of choice)
1 c
bean sprouts


1/2 c
2-3 Tbsp
rice wine vinegar
2-3 Tbsp
sugar or honey
1 Tbsp
cilantro, fresh and minced
1 tsp
mint, fresh and minced
1 pinch
minced garlic
1/2 tsp
1/2 tsp
ground black pepper
1 tsp
lemon juice, fresh (optional)

Directions Step-By-Step

Wash, scrub, and/or peel vegetables. On the side set a med to large bowl of cold water to put julienned vegetables in. As you julienne, put the vegetables in the bowl so it doesn't wilt or brown. For the bean sprouts, pick off any long root tail. Set aside.
Whisk mayonnaise, vinegar, and sugar until well incorporated. Add the rest of the ingredients and whisk together well. Let sit for at least 15 minutes to allow flavors to incorporate.
15 minutes before you are ready to serve drain vegetables well. Pour in enough dressing to coat vegetables. Toss together. Let sit for 10 minutes and then serve.

You can combine everything together more in advance which will have a more pickled effect and softer vegetables. You can increase or decrease any ingredient to your liking.

About this Recipe

Course/Dish: Vegetables, Other Salads
Other Tags: Quick & Easy, For Kids, Healthy