Asian Slaw

“This isn’t side salad energy—this is the main character in a bowl of lightning.”

Asian Slaw

A bold, bright slaw that pulls from Southeast Asian street flavor—lime, chili, fish sauce, toasted seeds, herbs, and unapologetic crunch. It’s not trying to replicate any one region. It’s a riot of textures and brightness that knows no borders.

Ingredients

  • 2 cups shredded napa cabbage
  • 1 cup red cabbage, finely sliced
  • 1 cup carrots, julienned or shredded
  • ½ red bell pepper, thinly sliced
  • 1 small cucumber, seeded and thinly sliced
  • 2 scallions, sliced
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • ¼ cup roasted peanuts or toasted sesame seeds (or both)
  • Optional: crispy fried shallots or garlic chips, shredded green mango, or daikon

Dressing

  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce (or tamari sauce for vegan version)
  • 1 tsp toasted sesame oil
  • 1 tsp chili oil or sambal oelek
  • 1 tsp honey or palm sugar
  • 1 clove garlic, grated
  • ½ inch fresh ginger, grated

How The Alchemy Happens

  1. In a small jar, shake together all dressing ingredients until emulsified.
  2. In a large bowl, toss all slaw ingredients except nuts/seeds.
  3. Pour over the dressing and toss gently to coat.
  4. Top with peanuts, sesame, and any crispy extras.
  5. Serve immediately for max crunch, or chill 30 min to let flavors settle in.

🔙 Back to the Kitchen

“This slaw doesn’t sit politely on the side—it shows up loud, sharp, and dressed to stun.”