Tired of your same salad, but still craving something light and flavorful? This Easy Asian Cabbage Slaw is full of color, crunch and is a burst of flavor with every bite. The ginger dressing has a little bit of tang and a little bit of sweetness that brings life to all of the vegetables in the bowl. Serve it family style or make it into mason jar salads for a healthy meal on the go!
I used to be intimidated by Asian flavors in the kitchen. To be honest, it was never really something I craved, except for sushi. The extent of Asian cooking at home went as far as a clean out your fridge stir fry that for years, I cheated and used a pre-made stir fry sauce.
You can imagine my anxiety when a private cooking class client asked for more Asian recipes. While I was confident in my cooking, this was the one cuisine that I had yet to master. The specific request was a healthier Asian cabbage slaw.
Testing with Asian Flavors
After doing some research to familiarize myself with the flavors and ingredients that went into a traditional slaw, I started testing in the kitchen.
The result? A crunchy, vibrant salad that was coated in a ginger dressing that had hints of tang, sweetness and depth.
My client loved it and even more impressive, it’s gotten a five star review from the men in my life. That’s when you know you have a winning recipe!
This Easy Asian Cabbage Slaw with Ginger Dressing is made with a base of slaw mix that can be purchased in the produce section of the grocery store. This step makes assembling the slaw easier than ever, as most of the work is done for you.
Simple Swaps in this Asian Cabbage Slaw
Most restaurants or take out places use a mix of canola or soybean oil with sesame oil, since high-quality sesame oil can be expensive when making this salad in bulk. This recipe calls for pure sesame oil and one of my favorite simple swaps, coconut aminos instead of soy sauce. Coconut aminos is soy-free and gluten-free, making it a healthier choice.
I’ve made this Easy Asian Cabbage Slaw for meal prep clients as a family-style meal. It will last a few days in the fridge, since cabbage is incredibly hearty. You can also make this mason jar salad style to extend the shelf life in the refrigerator.Print
- 1 bag shredded coleslaw or cabbage slaw
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 2 cups shelled edamame
- 5 scallions, thinly sliced
- ½ cup cilantro, chopped
- ½ cup peanuts or cashews, roughly chopped
- ¼ cup rice vinegar
- 3 tablespoons sesame oil
- 2 tablespoons coconut aminos
- 1 tablespoon raw honey
- 1 small garlic clove, grated
- 1” piece fresh ginger, peeled and grated*
- Pinch of salt
- To make the dressing, add all of the ingredients to a small bowl and whisk together.
- To a large mixing bowl, add all of the salad ingredients, expect for the nuts.
- Pour the dressing over top and toss to combine. Garnish with nuts before serving.
- You can substitute ½ teaspoon ground ginger for fresh ginger.
- To make this into a mason jar salad, evenly distribute the dressing among (4) 32-ounce mason jars. From bottom to top layer: edamame, red bell pepper, cucumber, scallions, cilantro, cabbage slaw mix, then nuts. Screw on the lid and store in the refrigerator for up to 4 days.
Keywords: Asian slaw, cabbage slaw, no mayo slaw, ginger dressing, low carb, soy free cabbage slaw, salad, mason jar salad, asian cabbage slaw