Asian Slaw

Beverley Williams


This slaw goes great with my Korean Pulled Pork either as a side dish or on the sandwiches.


☆☆☆☆☆ 0 votes

30 Min
1 Hr



  • 1/2
    head napa cabbage, shredded
  • 4 oz
    snow peas, jullienned
  • 1 large
    carrot, peeled and julienned
  • 1/2 c
    cabbage, shredded
  • 1/2 c
    bok choy, shredded
  • 1/2 small
    red onion thinly sliced
  • 1/2 small
    red bell pepper, thinly sliced
  • 1/2 c
    bean sprouts, fresh

  • 2 Tbsp
    olive oil
  • 3 Tbsp
    minced fresh ginger
  • 1 Tbsp
    minced garlic
  • 1/4 c
    rice vinegar
  • 2 Tbsp
  • 1 Tbsp
    sesame oil
  • 1 Tbsp
    low sodium soy sauce
  • to taste
    salt and pepper
  • 2 Tbsp
    toasted sesame seeds

How to Make Asian Slaw


  1. In a small skillet, heat the olive oil over medium.
  2. Add the ginger and garlic. Saute until lightly browned. Set aside.
  3. Place all the veggies in a large bowl.
  4. In a small bowl, whisk the vinegar, honey, sesame oil, and soy sauce until honey is dissolved.
  5. Add sauteed ginger and garlic and salt and pepper to taste. Mix well.
  6. Pour the sauce over the veggies. Sprinkle with the sesame seeds.
  7. Gently toss to mix the veggies and coat them with the sauce.
  8. Cover and refrigerate until cold. At least 1 hour.

Printable Recipe Card

About Asian Slaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Asian

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