Crunchy Asian Slaw

Salads don’t get much crunchier than this Asian Slaw! It is bursting with vegetables, but it is far from boring. Zesty lime juice, fresh mint and coriander, salty soy sauce, a kick of chilli and some sweetness from the honey bring together the carrot, cabbage and apple for a vibrant side dish.

Coleslaw is the ultimate side salad isn’t it? I mean, a burger is incomplete without some on the side and you wouldn’t even think of hosting a BBQ without a big bowl of coleslaw for everyone to dig in to.

It’s the simplicity of some crunchy veg in a creamy dressing that everyone loves and it’s indulgent whilst still feeling like you are eating something healthy. This is our Asian twist on coleslaw, that is a great side dish to chicken and fish.

Why should you try it?

✔ A twist on traditional coleslaw

✔ A great way to increase your veggie intake

✔ Delicious with chicken and fish

✔ Great for feeding a crowd at a BBQ

How To Make Asian Slaw – Step by Step:

One: Using the grater attachment of a food processor, feed the carrots, cabbage and apple through the food shoot and use the food pusher to make sure they all go through. You could thinly slice everything instead.
Two: In a large bowl, mix together the garlic, ginger, lime juice, soy sauce, sesame oil and honey. Tip the grated vegetables in to the dressing and mix well.
Three: Pour the dressed vegetables in to a bowl and top with the sesame seeds, chopped chilli and cashew nuts.

What Vegetables To Use

This Asian slaw is still made up with mostly carrot and cabbage, but we have added in some grated apple too for extra crunch and some added sweetness. You will find even more crunch from the cashew nuts and sesame seeds, so it’s a bit of a crunch sensation really.

Asian Marinade

You don’t really think of coleslaw when thinking of Asian food, but this Asian Slaw has some of our favourite Asian flavours in it. Sesame, chilli, ginger, honey, garlic, soy – they are all really bold flavours but they don’t fight against each other in this dish.

Instead they work really well together and create a nice balance between the sweet and salty and still has a nice kick of chilli (although you can easily leave that out).

What To Serve Asian Slaw With?

This is definitely intended as a side salad, but equally you could serve it with some grilled salmon or chicken on top. We usually have it on the side with something like sweet and sour or a stir-fry/noodle dish. Why not try it in our Salmon Burgers.

It’s great in Asian style tacos and goes well with tofu as well. We have also stirred it in to our Garlic Prawn Noodle recipe, so make sure you check that one out too!

How To Store It

This Asian slaw will keep in the fridge for 2-3 days. We tend to make a big batch and then add it to meals, or to bulk out salads over the next could of days. It definitely makes lunchtime a bit more exciting.

Extra Tips:

• If you don’t like spicy food, leave the chilli totally out of this dish.
• This is intended as a side dish, but you could serve it with some grilled chicken or fish on top for a main meal.
• Make this salad vegan by using maple syrup instead of honey.

Want to try some other salad recipes? How about these:

Mexican Salad
Fattoush Salad
Thai Beef Salad
Roasted Vegetable Salad

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy – we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Asian Slaw

Salads don't get much crunchier than this Asian Slaw! It is bursting with vegetables, but it is far from boring. Zesty lime juice, fresh mint and coriander, salty soy sauce, a kick of chilli and some sweetness from the honey bring together the carrot, cabbage and apple for a vibrant side dish.

5 from 27 votes

Pin Recipe Print Recipe

Course: Side Dish

Cuisine: Japanese

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4 people

Calories: 192kcal

Ingredients

• 2 Carrots
• 0.5 Head of red cabbage
• 3 Garlic cloves, crushed
• 1 tbsp Ginger, peeled and finely chopped 1 apple
• 1 Lime (juice only)
• 0.5 cup Fresh mint and coriander
• 2 tbsp Reduced salt soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Honey
• 1 tbsp Sesame seeds
• 2 tbsp Cashews, finely chopped
• 1 Red chilli sliced

Instructions

• Using the grater attachment of a food processor, feed the carrots, cabbage and apple through the food shoot and use the food pusher to make sure they all go through. You could thinly slice everything instead.
• In a large bowl, mix together the garlic, ginger, lime juice, soy sauce, sesame oil and honey. Tip the grated vegetables in to the dressing and mix well.
• Pour the dressed vegetables in to a bowl and top with the sesame seeds, chopped chilli and cashew nuts.

Notes

• If you don't like spicy food, leave the chilli totally out of this dish.
• This is intended as a side dish, but you could serve it with some grilled chicken or fish on top for a main meal.
• Make this salad vegan by using maple syrup instead of honey.

Nutritional Information

Serving: 1portion | Calories: 192kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 636mg | Fiber: 5g | Sugar: 11g | Vitamin A: 8865IU | Vitamin C: 122.7mg | Calcium: 130mg | Iron: 3.8mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.