This easy to make Asian slaw is crisp, crunchy, and full of Asian-inspired flavours. This colourful slaw makes a very versatile side dish that easily compliments a variety of your favourite mains. Paleo and Whole30 friendly.
This crunchy Asian slaw is a very simple side dish but one that you will want to enjoy again and again!
It is tasty, healthy, and colourful with a variety of different textures and flavours.
The well-balanced flavours of this slaw compliment a variety of Asian style dishes. The crunchy vegetables added optional chili, and nuts all topped off by a sweet, salty, spicy dressing really make this slaw stand out.
Additional Recipe Notes
- I really like a bit of spice in any Asian-style salad so I have added some chopped chili, but if you are feeding the whole family then keep the chili aside to sprinkle over the adult servings and the same goes for the dressing. You can easily split the dressing portion and stir some chili flakes in at the end for the adults.
- If you are following a Whole30 or Paleo diet then you will need sub coconut aminos for soy sauce and when sourcing the ingredients to make the dressing be sure to read the label to ensure there are no nasty additives or hidden sugars.
- I have used a blend of purple and green cabbage, purple cabbage not only gives this salad a lovely colour but is also high in antioxidants. You will need approximately ¼ head of each cabbage to make 2 cups of shredded uncooked cabbage for this Asian slaw.
What should I serve with this Asian slaw?
Now obviously as the name suggests this slaw will go well with most Asian food, it will work well as a side dish alongside some barbecued meat such as my Thai Chicken Skewers or to serve alongside an Asian-style noodle dish such as this Vietnamese Prawn Noodle Salad.
You can also serve this Asian slaw as a main meal (it will serve fewer people obviously) and enjoy it with some grilled chicken, fish, or prawns on top.
This slaw can also be made ahead for easy lunches.......Make a big batch of this salad to take for lunches in the week - keep it simple and add a can of tuna, salmon, pre-cooked shredded chicken, a boiled egg or stir through some chickpeas.
If you are looking for other tasty Asian inspired recipes you may like to try:
Chicken and Vegetable Miso Soup
I hope you enjoy this recipe for crunchy Asian slaw. Please let me know how you got on in the comments below and leave a star rating, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
Have a lovely week!
(This crunchy Asian slaw recipe was originally posted on Love Food Nourish in April 2019)
This crunchy Asian slaw with its Asian style dressing makes a healthy side dish that is full of flavour.
- 2 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 2 large carrots, julienned
- ¼ cup spring onion, finely chopped
- ¼ cup cashew nuts, roughly chopped
- ¼ cup fresh coriander/cilantro leaves, roughly chopped
- 2 Tbspn sesame seeds (I used a mix of black and white)
- 2 red chilies, small, finely chopped *optional
- ¼ cup lime juice
- 2 Tbspn soy sauce, tamari or coconut aminos
- 1 Tbspn fish sauce
- 1 Tbspn sesmae oil
- 1 Tbspn olive oil
- ¼ tspn red chilli flakes *optional
- 1 tspn garlic, crushed *optional
- Place all of the ingredients for the slaw in a large bowl.
- Mix all of the ingredients for the dressing together.
- Toss the dressing through the slaw just before serving.
If you are following a Whole30 or Paleo diet then you will need sub
coconut aminos for soy sauce and when sourcing the ingredients to make
the dressing be sure to read the label to ensure there are no nasty
additives or hidden sugars.
Please see additional notes in the blog post for more information.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 147Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 3mgSodium 638mgCarbohydrates 12gNet Carbohydrates 9gFiber 3gSugar 4gProtein 5g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.