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
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon rice vinegar
  • 4 teaspoon red wine vinegar
  • 1 tablespoon soy sauce
  • juice of 1 lemon
  • 3 tablespoons sugar
  • 1/4 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon minced onion
  • ½ teaspoon salt

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.