How do I store leftovers of this slaw?

After adding the dressing, cover and store this slaw for 2-3 days in the fridge. It will get soggier the longer it sits. I find that leftovers are best in the first day or two after.

Can I make Asian Slaw ahead of time?

Yes. If you want to prep this slaw ahead, make the dressing and store in the fridge for up to a week. You can add all the slaw ingredients (minus the apple and dressing) to a large serving bowl, cover, and store in the fridge for up to two days in advance. When ready to serve, add the diced apple and toss with the dressing as directed.

What are some variations of this recipe?

To change things up, try adding frozen (and thawed) shelled edamame, sliced snow peas, or finely chopped peanuts. If you want a little heat in the background of this salad, try adding some Sriracha sauce to the dressing or directly on top of the salad.

EASY Asian Slaw (Healthy & Delicious)

Name: Asian Slaw
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1/3 cup avocado oil or olive oil; 1/4 cup rice wine vinegar (unseasoned); Juice of 1 lemon (about 2-3 tablespoons); 1 tablespoon reduced-sodium soy sauce (sub: coconut aminos for gluten-free); 3 tablespoons sugar; 1 teaspoon minced onion; 1/2 teaspoon garlic powder; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 16 ounce bag of cabbage slaw mix; 2 tablespoons finely chopped green onion (sub: minced chives); 1/2 cup almond slivers or slices; 1/2 cup dried cranberries; 1/4 cup roasted sunflower seeds; 1 crispy apple, diced in small chunks (sub: crispy pear); Optional: 1 1/2 lbs pulled rotisserie chicken, diced

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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: 8+ servings as a side dish 1x

Prep: 20 minutesTotal: 20 minutes

Units:

Scale:

Ingredients

Dressing Ingredients:

1/3 cup avocado oil or olive oil
1/4 cup rice wine vinegar (unseasoned)
Juice of 1 lemon (about 2–3 tablespoons)
1 tablespoon reduced-sodium soy sauce (sub: coconut aminos for gluten-free)
3 tablespoons sugar
1 teaspoon minced onion
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Slaw Ingredients:

16 ounce bag of cabbage slaw mix
2 tablespoons finely chopped green onion (sub: minced chives)
1/2 cup almond slivers or slices
1/2 cup dried cranberries
1/4 cup roasted sunflower seeds
1 crispy apple, diced in small chunks (sub: crispy pear)
Optional: 1 1/2 lbs pulled rotisserie chicken, diced

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Instructions

Combine the dressing ingredients in a jar, seal, and shake until combined. Chill in the fridge while making the rest of the salad.
Toast the almonds on a sheet pan at 350°F for about 5-10 minutes until lightly browned, shaking occasionally. Watch closely so they don’t burn. (If you are using raw sunflower seeds, you can toast them too.)
Approximately 30 minutes before serving, combine the slaw ingredients and then toss with HALF of the dressing. Taste and then add more dressing or salt and pepper, as needed. Serve any extra dressing on the side.
Cover and store leftovers in the fridge for up to 2-3 days.

Notes/Tips

You can use broccoli slaw if you’d like, but we prefer the cabbage slaw ourselves.
I always start with less dressing and add more as needed or serve it on the side. This helps avoid soggy salad.
I think leftovers the next day are even better!
To change things up, try adding frozen (and thawed) shelled edamame, sliced snow peas, or finely chopped peanuts.
This goes well with our Grilled Asian Chicken or Asian Turkey Meatballs.
If you want a little heat in the background of this salad, try adding some Sriracha sauce to the dressing or directly on top of the salad.

Cuisine: American

Find it online: https://thrivinghomeblog.com/asian-slaw-recipe/