Simple, flavorful and delicious, this colorful Asian slaw salad can be served alone or as a side dish.
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 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 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.
For more slaw inspirationPrint
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 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
- 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.