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Crunchy Asian Slaw

PREP TIME
15 mins
SERVINGS
6
RATE THIS RECIPE
(10)
Crunchy Asian Slaw recipe
Casey Barber
PREP TIME
15 mins
SERVINGS
6
RATE THIS RECIPE
(10)

Ingredients

  • 6 cups shredded Napa or Savoy cabbage
  • 2 large carrots
  • 1 medium red bell pepper
  • 1 medium cucumber, peeled and shredded
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (rice cooking wine, available in the international aisle of most supermarkets)
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sesame seeds
  • Chef notes

    About the recipe: If you have a food processor with a shredding blade, you're 5 minutes away from a super slaw with tons of crunchy bite! This light, refreshing side dish (which, by the way is mayo-free!) is a perfect match for our soy-honey-garlic chicken, but it definitely can stand on its own as a buffet side or as a base for your favorite chopped salad.

    Preparation

    Toss the cabbage, carrots, bell pepper, and cucumber together in a large bowl.

    Whisk the soy sauce, mirin, vinegar, and sesame oil together in a small bowl to make a dressing.

    Pour the dressing over the vegetables and toss to combine.

    Let the vegetables absorb the dressing -- the slaw can sit at room temperature for up to 2 hours before serving, or refrigerated for up to 24 hours.

    Just before serving, stir the sesame seeds into the slaw.