Asian Slaw

Asian Slaw

This colorful Asian slaw is crisp and tangy. It is a perfect addition to, grilled chicken, pulled pork sandwiches, or in tacos made with Instant Pot Korean beef or quick Korean beef. I love adding anything crunchy to my sandwiches and tacos. The beautiful burst of color is just an added bonus!

I usually prefer a creamy coleslaw but a friend requested a non-mayonnaise slaw for a summer BBQ. I’ve made it several times and it is always a hit, and it goes together so quickly.

Asian Slaw

Asian Slaw

Ingredients

    For the coleslaw
  • 1 ½ (10 ounce) package Angel Hair cabbage
  • 1 (10 ounce) package shredded red cabbage
  • ½ (10 ounce) package shredded carrots
  • OR
  • 2 (14-16 ounce) packages coleslaw mix (Green cabbage and red cabbage, and carrots)
    For the Marinade
  • ¾ cup rice wine vinegar
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons sesame oil
  • 4-5 garlic cloves, minced
  • ½ bunch cilantro, roughly chopped
  • 2 green onions, chopped
  • 2 tablespoons roasted white or black sesame seeds, or a mixture of both would be pretty

Instructions

  1. In a small bowl whisk the rice wine vinegar, soy sauce, sesame oil, garlic, cilantro, and green onions until well combined.
  2. Pour half of the dressing over cabbage vegetable mixture. Mix well.
  3. Lastly, mix in sesame seeds.
  4. When ready to serve add the other half of the dressing mixture, if needed.
  5. Serve immediately or chill before serving.

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