Asian Slaw

Origin: It begins with cabbage — Dutch, not Asian.

Colesla, they called it. Cold salad. A peasant dish dressed in vinegar and later drowned in mayonnaise.

Centuries later, in boardrooms and cafés, someone added sesame oil and soy sauce and called it new. Asian slaw. Crisp, colorful, and conveniently vague — one word to hold a continent.

There is no village recipe, no ancestor behind it. Only the echo of a marketing meeting and the scent of bottled ginger dressing. Still, somewhere in that bowl — between the crunch of cabbage and the glint of lime — there’s a quiet hunger for balance. For something clean, bright, alive.

A longing dressed as authenticity.

Ingredients

“ A bold, bright slaw that pulls from Southeast Asian street flavor—lime, chili, fish sauce, toasted seeds, herbs, and unapologetic crunch.”

2 cups shredded napa cabbage

1 cup red cabbage, finely sliced

1 cup carrots, julienned or shredded

1/2 red bell pepper, thinly sliced

1 small cucumber, seeded and thinly sliced

2 scallions, sliced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup roasted peanuts or toasted sesame seeds (or both)

Optional: crispy fried shallots or garlic chips, shredded green mango, or daikon

Dressing

2 tablespoons lime juice

1 tablespoon rice vinegar

1 tablespoon fish sauce (or tamari sauce for vegan version)

1 teaspoon toasted sesame oil

1 teaspoon chili oil or sambal oelek

1 teaspoon honey or palm sugar

1 clove garlic, grated

1/2 inch fresh ginger, grated

How The Alchemy Happens

In a small jar, shake together all dressing ingredients until emulsified.

In a large bowl, toss all slaw ingredients except the nuts or seeds.

Pour the dressing over the slaw and toss gently to coat.

Top with peanuts, sesame, and any crispy extras.

Serve immediately for maximum crunch, or chill for 30 minutes to let the flavors settle in.

Bright, sharp, and unapologetically hybrid — a salad that never belonged, yet found its place.