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Asian Style Slaw


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  • 6 large scallions, trimmed and thinly sliced
  • 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag of each green and red shredded cabbage
  • 1 small red onion, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 2 tbsp. grated fresh ginger
  • 2 tbsp. white vinegar
  • 2 tbsp. dark brown sugar
  • 2 tsp. Asian sesame oil
  • 2 tsp. sesame seeds, optional
  • 1 tsp. salt
  • 20 grinds black pepper



Step 1

Toss the coleslaw mix, red onion, and scallions together in a large bowl until everything is thoroughly mixed. You can make the law up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make dressing and toss.

Stir remaining ingredients together in a small bowl until blended, then pour over the vegtables. Serve within 1 hour of dressing or the cabbage will get wilty.

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