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Asian slaw in a white bowl with spoons.

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


Dressing Ingredients:

  • 1/3 cup avocado or olive oil
  • 1/4 cup rice wine vinegar (unseasoned)
  • 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

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  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.
© Author: Rachel Tiemeyer
Cuisine: American