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Home Recipe Index Sides & Salads Salads

Asian Slaw

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 5/26/20Updated: 3/15/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This light, flavorful Asian slaw is a delicious, healthy side dish that is perfect for the spring and summer months. Serve it with some grilled chicken, corn on the cob, and watermelon and you have yourself a perfect meal.

Asian Slaw

You know that delicious slaw salad made from Oriental Ramen Noodles? Well, unfortunately, that recipe is usually full of processed ingredients and MSG.

The good news is, my friend Carla took a stab at making a homemade version of that dressing. I then tweaked the recipe resulting in a delicious Asian Slaw recipe that is healthy and still awesome-tasting according to our husbands and friends.

Asian Slaw in a white bowl

Ingredients in Asian Slaw

The ingredients in Asian Slaw are quite simple and require very little prep. Here’s what you’ll need:

  • Cabbage slaw mix
  • Chopped green onion
  • Almond slivers or slices
  • Dried cranberries
  • Sunflower seeds
  • 1 crisp pear or apple
  • Optional: grilled chicken

You could also toss in some edamame, peanuts, or snow peas. Play with it! Have fun!

The dressing has a handful of ingredients that you likely have in your pantry.

Ingredients for Asian Slaw

Why Make Salad Dressing at Home?

There are several reasons why you might want to make homemade salad dressing at home.

  1. Healthier Ingredients: When you make your own dressing, you have control over the ingredients. You can use high-quality oils, fresh herbs and spices, and avoid preservatives and additives that may be present in store-bought dressings.
  2. Customizable: Making your own dressing allows you to customize the flavor and consistency. You can easily adjust the sweetness, tanginess, and spiciness to your preference.
  3. Cost-Effective: Homemade salad dressings can be less expensive than store-bought versions, especially if you use ingredients that you already have on hand.
  4. Freshness: Homemade salad dressings are always fresh and can be made in small batches, so you can avoid wasting any leftover dressing.
  5. Sustainability: Making your own salad dressing can be a more sustainable option because you can reduce packaging waste and avoid buying products that require shipping and transportation.

Make sure to browse around our Top 10 Healthy Homemade Salad Dressings for more ideas.

What to Serve with Asian Slaw

While this recipe can be used any time of the year, I seem to gravitate towards it in the summer time. Here are some ideas that it would pair well with:

asian chicken sliced with asian slaw and rice

Asian Chicken Marinade

Asian Salmon (aka Sweet & Savory Salmon)

Crock Pot Pulled Pork

close up shot of chop sticks holding a turkey meatball and dipping in sauce

Asian Turkey Meatballs

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 6 reviews

Asian Slaw

This light, flavorful Asian slaw is a delicious, healthy side dish that is perfect for the spring and summer months. Serve it with some grilled chicken, corn on the cob, and watermelon and you have yourself a perfect meal.

Yield: 6–8 servings as a side dish 1x
Prep: 20 minutesCook: 10 minutesTotal: 30 minutes
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Ingredients

Dressing Ingredients:

  • 1/3 cup avocado or olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons red wine vinegar (sub: rice vinegar)
  • juice of 1 lemon (about 2–3 tablespoons lemon juice)
  • 1 tablespoon soy sauce
  • 3 tablespoons sugar
  • 1 teaspoon minced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Slaw Ingredients:

  • 16 oz bag of cabbage slaw mix
  • 2 tablespoons finely chopped green onion
  • 1/2 cup almond slivers or slices
  • 1/2 cup dried cranberries
  • 1/4 cup toasted sunflower seeds
  • 1 crisp pear or apple, diced in small chunks
  • Optional: 1 1/2 lbs grilled chicken, diced

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Combine the dressing ingredients in a sealed jar and shake until combined. Chill in the fridge while making the rest of the salad.
  2. Toast the almonds at 350°F for about 5-10 minutes until lightly browned. Watch closely so they don’t burn.
  3. Approximately 30 minutes before serving, combine the slaw ingredients and then toss with part of the dressing. Taste and then add more dressing, as needed.
  4. Optional: To add grilled chicken, make a second batch of the dressing. Marinate chicken breasts in that mixture for 1-2 hours and discard the marinade. Grill chicken over medium heat for about 8-10 minutes, turning once, until internal temperature reaches 165°F. Let rest for 5 minutes and then slice on against the grain and top the Asian Slaw.

Equipment

Chefs Knife

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Knife Sharpener

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Measuring Cups

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© Author: Rachel Tiemeyer
Cuisine: American

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Asian Slaw in a white bowl on a cutting board
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Our best homemade salad dressings all in one place!

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarAmber B says

    Posted on 5/6/23 at 10:12 pm

    Easy and delicious

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 5/8/23 at 9:19 am

      Thanks Amber. Those are two words we love to hear about our recipes!

      Reply
  2. AvatarDiana says

    Posted on 3/3/23 at 2:22 pm

    Balsamic vinegar? It’s an ingredient in the video, but not listed in the recipe itself. Was that a tweak and you decided eventually to take it out or is it meant to be there? And if so, how much?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 3/3/23 at 2:49 pm

      Yes, we removed that ingredient when we updated and improved the recipe (after making the video). Good catch, though!

      Reply
  3. AvatarDebbie S. says

    Posted on 8/14/22 at 10:25 am

    My husband and I loved this. We used the left overs to add to fish tacos the next day.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/14/22 at 12:54 pm

      Great idea to use in fish tacos. Yum!

      Reply
  4. AvatarCarol Kellogg says

    Posted on 7/15/22 at 8:13 pm

    I have use this recipe for years as a good potluck for the beach. Try using Mango

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 7/17/22 at 2:33 pm

      Ooh, mango is a fun idea for a different twist. Thanks!

      Reply
  5. AvatarAllison says

    Posted on 6/8/22 at 2:29 pm

    My whole family loves this recipe!

    ★★★★★

    Reply
  6. AvatarCheryl says

    Posted on 8/20/21 at 8:19 am

    Thank you for this recipe. I made it this week and I wasn’t sure how it would go over as my husband does not typically like sweeter foods at dinner. But it was a big hit with my whole family. I served it with pulled pork and there were no leftovers! This is a definite make-again dish!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/24/21 at 3:49 pm

      Awesome! Love hearing that. Thanks for taking the time to leave feedback and a review, Cheryl.

      Reply
  7. AvatarKelly says

    Posted on 6/21/21 at 10:24 am

    Made the slaw as a side with smoked brisket. Was light and crispy with the almonds and apples! Dressing was delicious! A major hit with the family. This one’s now added to my regular summer salad rotation!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 6/21/21 at 1:24 pm

      Awesome! Thanks for sharing your feedback, Kelly. 🙂

      Reply
  8. AvatarJean says

    Posted on 6/19/21 at 1:54 pm

    Will the dressing keep the apple from turning brown? I was thinking of making this ahead of time and just add the dressing the next day.

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 6/21/21 at 7:19 am

      The acid from the dressing will help keep it from turning, but it may still turn a little brown within that time period. I would suggest adding the apple and the sauce about 30-60 minutes before serving and then toss it all together.

      Reply
  9. AvatarHolly says

    Posted on 5/2/16 at 1:50 pm

    My whole family (hubs, 3 1/2 year old, and 2 year old) all ate this! This is quite the feat at our house. We loved the dressing! I made some changes (anybody else always have to skip a few things on their grocery list due to verge of toddler meltdown? ?)
    I used broccoli slaw instead of cabbage slaw (a misgrab) only used 1 tsp sugar and 1 tsp stevia, used ground almonds/walnuts leftover from another recipe and pine nuts instead of sunflower seeds, and omitted the green onions (forgot to slice) and crasins (sweet enough already for us!). It was delicious.

    Reply
    • PollyPolly says

      Posted on 5/4/16 at 10:22 am

      Yeah! I love it when there is a meal that the entire family likes. WIN!

      Reply
  10. AvatarCam says

    Posted on 7/26/12 at 4:29 pm

    Rachel, this is a fun recipe. I’m adapting it for allergy and other dietary issues by substituting grape seed oil for olive oil, Tamari soy as a gluten-free soy sauce option, and using a small amount of stevia, agave, or honey for sweetness. Thanks for sharing it. Cam

    Reply
    • RachelRachel says

      Posted on 7/26/12 at 5:57 pm

      Thanks for the allergy-free suggestions! I will have to try some stevia or honey in for the sugar, too. Love that suggestion.

      Reply

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