This colorful, crunchy Asian Slaw features red & green cabbage, carrots, radish, a creamy miso ginger dressing, and is full of freshness and wonderful mix of flavors!
Today, I had this easy Asian slaw salad for lunch and it was fantastic as a stand alone salad, and would pair nicely with crispy pan fried tofu too, adding a good dose of protein for a well-rounded lunch or dinner.
Asian Slaw Salad
What I love about this Asian Slaw recipe is how easy it is to put together, and can be prepared ahead of time. The produce for the slaw is accessible and available all year round, and it’s a perfect slaw to make anytime of year!
The miso ginger dressing is wonderfully creamy and packs tons of flavor! This fabulous Asian slaw dressing is a great way to add beneficial miso & ginger into your meal plans along with fresh vegetables.
Recipe adapted from Food 52.
Asian Salad Ingredients
What you’ll need to make this easy Asian salad recipe:
- Cabbage: Both green and red cabbage are called for in this recipe, but if you can only find one color of cabbage, just use what you can find. For convenience, use pre-shredded cabbage. Use napa cabbage or regular green cabbage.
- Carrots: I like to julienne my carrots, using this julienne tool (< affiliate link), it comes in handy and tucks away nicely in the utensil drawer. For convenience, use pre-shredded carrots.
- Scallions: I didn’t add any green onions, but they would be great here!
- Sesame seeds: Black sesame seeds add crunch, flavor and nutrition. You can also use white or toasted sesame seeds
- Miso Ginger Dressing: This flavorful dressing is made with ginger, garlic, miso, rice wine vinegar, tamari and sesame oil. You can easily make the dressing oil free by omitting the oil. For soy free, use brown rice or chickpea miso.
How To Make Asian Slaw
- Prep produce: Shred the cabbages and julienne the radishes and carrots.
- Dressing: Make the dressing by whisking together in a small bowl, the ginger, garlic, miso, vinegar, tamari and sesame oil, set aside.
- Assemble: Add the prepared veggies to a large mixing bowl, toss with the miso ginger dressing and you’re all set.
- Serve: Serve this Asian Slaw right away if you prefer a crisp slaw, or let it chill in the refrigerator for an hour or so to soften up.
How To Store Coleslaw
Leftovers can be stored, covered, in the refrigerator for up to 5 days.
Can Slaw Salad Be Made Ahead?
Yes! You can easily make slaw ahead of time and keep it stored in the refrigerator until ready to serve. If you prefer a more crisp slaw, I suggest storing the salad and dressing separate until ready to serve. Alternately, if you prefer a softer slaw, mix it all together to let the flavors mingle and soften. Both ways were delicious to me!
I hope you LOVE this Asian Slaw as much as I do! It’s
- Super flavorful
- Quick and easy to make
- Oil-free option
- Clean eating
- & So delicious!
This slaw salad is great as a side dish, or light lunch or dinner, and is perfect for potlucks, picnics and gatherings. I will usually make a batch and graze on it throughout the day. It’s pretty filling on it’s own!
For more slaw inspiration
If you try this vegan slaw recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
ASIAN SLAW SALAD + MISO GINGER DRESSING
Simple, flavorful and delicious! Easy raw salad as is, or pair with a crispy pan fried tofu for those wanting to add an extra kick of protein. Recipe adapted from Food 52.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 4 1x
- Category: Salad
- Cuisine: Vegan
- 2 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 radishes, julienned
- 1 carrot, peeled & julienned
- 1 tablespoon black sesame seeds
- 1 inch fresh ginger, finely grated
- 1 clove garlic, finely grated
- 2 tablespoons mellow miso
- 2 tablespoons rice wine vinegar (I used a seasoned rice vinegar)
- 1 tablespoon tamari or coconut amino’s
- 2 teaspoons toasted sesame oil, optional
- 3 tablespoon water
In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside.
In a large bowl, toss the cabbage, carrots, radishes and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish as the pictures above.
Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold.
Serves two generously or four as small sides.
Thinly sliced green onions would also be a great addition to this salad.
To make soy free, use chickpea or brown rice miso.
For an oil free slaw, omit the oil.