asian slaw recipe
- The Best asian slaw recipe
- Asian-Inspired Cucumber & Carrot Slaw with Peanut Dressing
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Asian-Inspired Cucumber & Carrot Slaw with Peanut Dressing Works
- ❓ Frequently Asked Questions About Asian-Inspired Cucumber & Carrot Slaw with Peanut Dressing
The Best asian slaw recipe
It’s perfect for all kinds of occasions—picnics, potlucks, even just a quick weeknight dinner when you’re tired of the same old thing. The kids love it when we make it for game day because it’s light but filling, and it’s something they can grab and go with. Plus, it’s so easy to prep ahead and store in the fridge, so you’re always got a fresh, healthy option ready when you need it. And the best part? It’s packed with good stuff—fiber, vitamins, and that zing of flavor that makes eating feel like a treat, not a chore. My kids swear by it, and honestly? I don’t blame them. It’s simple, it’s tasty, and it’s something that feels special even when it’s just sitting on the table.
Asian-Inspired Cucumber & Carrot Slaw with Peanut Dressing
A refreshing and zesty Asian-inspired slaw featuring crisp shredded vegetables, tangy dressing, and a hint of sweetness from the peanut sauce. Perfect for adding a fresh crunch to burgers, sandwiches, or as a standalone side dish.
🥘Ingredients
- 2 large cucumbers, thinly sliced
- 2 large carrots, julienned or shredded
- 1 small red cabbage, thinly shredded
- 1 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey or brown sugar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1/2 cup water (or more to adjust consistency)
- 1 tsp sriracha (optional, for heat)
👨🍳Directions
-
1
Wash and dry all vegetables thoroughly. Thinly slice the cucumbers and shred or julienne the carrots and red cabbage. -
2
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, sesame oil, and sriracha (if using). Gradually add water while whisking until the dressing reaches a smooth, pourable consistency. -
3
In a large mixing bowl, combine the shredded cucumbers, carrots, red cabbage, green onions, and cilantro. Pour the peanut dressing over the vegetables and toss gently to coat evenly. -
4
If the slaw feels too wet, transfer it to a salad spinner or a clean towel to drain excess liquid. Mix again to distribute any remaining moisture evenly. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
🔧Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Salad spinner or towel (for draining excess water)
- Food processor or manual grater/julienne tool (optional for shredding)
- Small bowl or measuring cup (for dressing)
📊Nutrition Facts (per serving)
📝Notes
- For extra crunch, add 1/2 cup of toasted sesame seeds or crushed peanuts to the slaw before serving.
- Substitute honey with maple syrup for a vegan-friendly option.
- Adjust the dressing consistency by adding more water for a thinner sauce or reducing water slightly for a thicker dressing.
- This slaw pairs well with grilled meats, tofu, or as a topping for tacos, rice bowls, or sandwiches.
Watch Video Of How Asian-Inspired Cucumber & Carrot Slaw with Peanut Dressing Works
❓ Frequently Asked Questions About Asian-Inspired Cucumber & Carrot Slaw with Peanut Dressing
What is the best way to prepare the dressing for Asian slaw?
The dressing for Asian slaw is typically made by combining ¼ cup of rice vinegar (or sesame oil for a richer flavor), 2 tablespoons of soy sauce, 1 tablespoon of honey or maple syrup, 1 teaspoon of grated ginger, 1 clove of minced garlic, ½ teaspoon of red pepper flakes (optional for heat), and a pinch of salt. Whisk everything together until smooth before mixing with the slaw.
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Can I substitute any ingredients in the classic Asian slaw recipe?
Yes! Here are some common substitutions:
– Cabbage: Use shredded green cabbage or napa cabbage for a milder taste.
– Carrots: Swap shredded carrots for daikon radish or bell peppers for extra crunch.
– Dressing: Replace rice vinegar with apple cider vinegar or adjust sweetness with less honey/sugar.
– Protein: Add chicken, tofu, or shrimp for extra protein without altering the slaw’s texture.
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How do I keep the Asian slaw fresh longer?
To maintain freshness, store the slaw in an airtight container in the fridge for up to 3–4 days. For extra preservation:
– Toss the slaw with 1–2 tablespoons of lime juice or extra rice vinegar to prevent browning.
– Avoid washing the cabbage until ready to use—dry it thoroughly first.
– If the dressing separates, gently mix it back in before eating.
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Is there a quicker way to shred the vegetables for Asian slaw?
Yes! For faster prep:
– Use a box grater (hold it at a slight angle and shred in one motion).
– Food processor: Pulse shredded cabbage and carrots until finely chopped (though texture may vary).
– Julienne peppers: Cut into thin strips for a quick crunchy addition.
– Pre-shredded cabbage: Buy pre-cut coleslaw mix (mix with cabbage for a balanced taste).
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Can I make Asian slaw without any raw vegetables?
While traditional Asian slaw relies on fresh veggies, you can adapt it with pre-cooked or frozen alternatives:
– Frozen slaw mix: Thaw and drain, then toss with dressing.
– Roasted or steamed veggies: Use shredded zucchini, beets, or broccoli (cooled slightly).
– Crunchy toppings: Add crispy fried shallots, crushed peanuts, or tofu for texture.
Note: The slaw will lose its fresh crunch but can still be flavorful!
