Elevate your meals with this delicious Crunchy Asian Slaw! Packed with vibrant veggies like cabbage, carrots, and bell pepper, it's perfect for a refreshing side dish or as a light main. Discover how to create a flavorful dressing and add delightful crunch with peanuts or cashews. Ready in just 35 minutes, this slaw is a must-try! Click through for the full recipe and bring a taste of Asia to your kitchen today!
4 cups green cabbage, finely shredded
1 cup purple cabbage, finely shredded
1 cup carrots, grated
1 cup red bell pepper, thinly sliced
1/2 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1/2 cup chopped peanuts or cashews (for crunch)
1/4 cup sesame seeds (for topping)
1/4 cup rice vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon honey or agave syrup
1 teaspoon grated ginger
1 teaspoon garlic powder
Salt and pepper to taste
![- 4 cups green cabbage, finely shredded - 1 cup purple cabbage, finely shredded - 1 cup carrots, grated - 1 cup red bell pepper, thinly sliced - 1/2 cup green onions, chopped - 1/4 cup fresh cilantro, chopped - 1/2 cup chopped peanuts or cashews - 1/4 cup sesame seeds - 1/4 cup rice vinegar - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon honey or agave syrup - 1 teaspoon grated ginger - 1 teaspoon garlic powder - Salt and pepper to taste To make the Crunchy Asian Slaw, gather all your fresh vegetables first. You want bright colors and crisp textures. The green and purple cabbages add crunch and a pop of color. Grated carrots bring sweetness, while red bell pepper adds a nice bite. Green onions and cilantro give it that fresh taste. Next, don't forget the crunchy add-ins. You need peanuts or cashews for texture. They will give your slaw a delightful crunch. Sesame seeds are a must as well; they add a nutty flavor. Now, let’s talk about the dressing. This is where the magic happens. Rice vinegar gives it tang, while soy sauce adds saltiness. Sesame oil brings a warm, rich taste. Honey or agave syrup balances the flavors with a touch of sweetness. Grated ginger and garlic powder add depth. Finally, season with salt and pepper to taste. Mixing all these elements creates a fresh and flavorful side dish. You will love how easy it is to make this dish from the [Full Recipe]. - Combine green cabbage, purple cabbage, grated carrots, red bell pepper, green onions, and cilantro. - Toss well to mix all the vegetables evenly. Start by shredding the cabbage into thin strips. Use a sharp knife or a food processor for speed. Next, grate the carrots or buy pre-grated ones to save time. Slice the red bell pepper into thin strips. Chop the green onions and cilantro finely. Mixing various colors makes the slaw eye-catching and tasty. - In a smaller bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, and garlic powder. - Add salt and pepper to taste. For the dressing, grab a small bowl. Add rice vinegar, soy sauce, sesame oil, honey, grated ginger, and garlic powder. Whisk these together until they blend well. Taste and add salt and pepper to make it just right. This dressing brings a burst of flavor to your slaw. - Pour the dressing over the vegetable mixture and toss gently. - Let the slaw sit for 10-15 minutes before serving. Now, pour the dressing over your colorful vegetable mix. Toss gently so that every piece gets coated. Let the slaw sit for 10-15 minutes. This helps the flavors blend and softens the veggies slightly. For added crunch, top with chopped peanuts or cashews and sesame seeds. You can find the full recipe above to guide you through! To make your slaw prep easy, start with the cabbage. Use a sharp knife to slice the cabbage into quarters. Cut out the core first. Then, lay each quarter flat. Slice thin strips for a nice shred. For the carrots, use a box grater or a food processor. This saves time and gives even shreds. When chopping bell peppers, cut off the top and bottom first. Use a knife to slice down the side and open it up. Remove the seeds and white parts. Then, cut into thin strips. For onions, slice off the ends, peel the skin, and cut them in half. Lay each half flat and slice thinly for great texture. To add a punch to your slaw, try spices like chili flakes or crushed garlic. Fresh herbs like mint or basil can also brighten the dish. You can mix in a little sesame seed oil for depth. Remember, balance is key! Taste your dressing before pouring it on. Adjust with more vinegar or honey if needed. This keeps the flavors in harmony. You can change the crunch by adding more nuts or seeds. Peanuts or cashews give a nice bite, while sesame seeds add a delicate crunch. If you want more veggies, try adding radishes or jicama. These add extra crunch and a fresh taste. Just chop them finely to mix well into your slaw. Try these tips to make your Crunchy Asian Slaw shine. For the full recipe, check the link. {{image_2}} You can add protein to your slaw. Chicken, tofu, or shrimp work great. This makes it more filling. You can also try other veggies. Cucumber, snap peas, or radishes add nice crunch. Each of these choices brings new flavors. Feel free to mix and match! Want a little heat? Add sriracha or chili flakes for a spicy kick. It gives the slaw a whole new vibe. For a creamy version, you can mix in mayonnaise or yogurt. This will add a rich texture that some people love. Both options change the taste and feel of the dish. This recipe is easy to adapt. For a gluten-free option, use tamari instead of soy sauce. You can make it vegan by skipping honey and using agave syrup. If you have nut allergies, just leave out the peanuts or cashews. The slaw will still taste great without them. Enjoy customizing it to fit your needs! To keep your crunchy Asian slaw fresh, store it in the fridge. Use an airtight container. This will help keep the veggies crispy and the flavors bright. If you have extra dressing, store it separately. This way, your slaw won’t get soggy. When stored properly, your slaw lasts about three days in the fridge. After that, the veggies may start to lose their crunch. Signs that your slaw has spoiled include a sour smell or a slimy texture. If you see these signs, it’s best to toss it. You can freeze the crunchy slaw if you want to keep it longer. Start by placing it in a freezer bag. Remove as much air as you can before sealing. To thaw, place the bag in the fridge overnight. After thawing, you may want to add fresh dressing to revive the flavor. Crunchy Asian slaw is a fresh salad made with crisp vegetables. It often includes: - 4 cups green cabbage, finely shredded - 1 cup purple cabbage, finely shredded - 1 cup carrots, grated - 1 cup red bell pepper, thinly sliced - 1/2 cup green onions, chopped - 1/4 cup fresh cilantro, chopped - 1/2 cup chopped peanuts or cashews - 1/4 cup sesame seeds The flavor profile is bright and tangy. The rice vinegar and soy sauce add a nice zing. Yes, you can make this slaw a day ahead. For meal prep: - Mix the vegetables and store them in a container. - Keep the dressing separate to maintain crunch. - Combine before serving for the best texture. This slaw pairs well with many dishes. Consider serving it with: - Grilled chicken or fish - Asian-inspired tacos - Stir-fried noodles - BBQ pork or tofu These main dishes balance the slaw's flavors and textures. To tone down the tanginess, adjust the dressing. Try these tips: - Use less rice vinegar, about 2 tablespoons. - Add a bit more honey or agave syrup. - Increase the sesame oil slightly for richness. These changes will create a milder flavor that many enjoy. You can find the full recipe for this Crunchy Asian slaw to experiment further. In this post, we explored how to make Crunchy Asian Slaw. We tackled the ingredients, the step-by-step instructions, and helpful tips. You learned about flavor twists and dietary options to suit all needs. Remember, this slaw is not just a side; it's a vibrant dish full of taste and texture. With simple changes, you can make it your own. Enjoy your crunchy creation and feel free to share it with friends!](https://homecookingstyle.com/wp-content/uploads/2025/06/5996858d-637d-48c0-af64-f9915a26940b-250x250.webp)