Asian Slaw

By Rachel Tiemeyer
May 26, 2020

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

A Short Video of How Asian Slaw Comes Together:

Asian Slaw makes a perfect light side for a summer dinner or a “no mayo” salad for an outdoor BBQ. It’s made with fresh veggies and gives that satisfying crunch while still providing tons of flavor. Here is a short video of how it comes together!

Asian Slaw in a white bowl

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.

What’s 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

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 Slaw

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings for main dish; 6-8 servings as a side dish 1x
  • Category: Side Dish
  • Cuisine: American


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.


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 23 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


  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.
Asian Slaw in a white bowl on a cutting board

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12 replies
  1. Cheryl says:

    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!

  2. Kelly says:

    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!

  3. Jean says:

    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.

    • Rachel Tiemeyer says:

      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.

  4. Holly says:

    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.

  5. Cam says:

    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