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–+ servings

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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.
5 from 8 votes
Yield: 8 side dish servings
Total Time:20 minutes
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Ingredients
 

Dressing Ingredients:

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

Slaw Ingredients:

  • 1 (16-ounce) bag cabbage slaw mix
  • 2 tablespoons green onion (finely chopped; 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

Instructions
 

  1. Combine the dressing ingredients in a jar, seal, and shake until combined. Chill in the fridge while making the rest of the salad.
  2. 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.)
  3. 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.
  4. 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.

Nutrition

Serving: 1 side dish | Calories: 218 kcal (11%) | Carbohydrates: 21 g (7%) | Protein: 3 g (6%) | Fat: 15 g (23%) | Sodium: 260 mg (11%) | Fiber: 4 g (17%) | Sugar: 15 g (17%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer