Simple, flavorful and delicious, this colorful vegan Asian slaw salad features raw veggies and a flavorful dressing made with miso, ginger, rice wine vinegar and toasted sesame oil. It’s colorful and a wonderful mix of flavors!
Today, I had this Asian slaw for lunch and it was fantastic as a stand alone salad. It would also pair nicely, served at room temperature, with crispy pan fried tofu, adding a good dose of protein.
Asian Slaw Salad
Easy to put together, this vegan Asian slaw salad can be prepared ahead of time. Keep the dressing and salad ingredients separate in the refrigerator until ready to serve, if you prefer a more crisp slaw. Alternately, mix it all together and keep in the refrigerator to let the flavors mingle and cabbage soften. Both ways were delicious to me!
The miso ginger dressing packs tons of flavor and uses very little oil, which may be omitted if desired. This fabulous Asian slaw salad is a great way to add beneficial miso & ginger into your meal plans along with fresh vegetables. Also, try squeezing a little lemon on top for added zest!
Recipe adapted from Food 52.
To make this Asian slaw salad, start by prepping the cabbage, radish and carrots. For the carrots I used this julienne tool (< affiliate link), it comes in handy and fits nicely away in the utensil drawer. For convenience, use pre-shredded carrots.
A nice addition to this slaw salad would be sliced green onions!
Add the prepared veggies to a large mixing bowl, toss with the miso ginger dressing and you’re all set.
Serve your 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. Slaw salad can be stored, covered, in the refrigerator for up to 1 week.
I hope you LOVE this Asian Slaw Salad as much as I do! It’s
- Super flavorful
- Quick and easy to make
- Oil-free option
- Clean eating
- & So delicious!
This salad is great for a side or light lunch or dinner. It’s a flavorful slaw for potlucks, picnics and gatherings. I usually make a batch and graze on it throughout the day. It’ pretty filling on it’s own!
To make this slaw salad soy free, use chickpea or brown rice miso. And for an oil free slaw, omit the oil altogether, no need to replace with anything.
For more slaw inspiration
If you try this vegan coleslaw 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.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 4
- 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.