Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

Asian Cabbage Slaw

Yield: Serves 6, as a side


  • 1/2 med. purple cabbage, very thinly sliced, or shredded
  • 1 carrot, shredded
  • 1/2 cucumber, diced
  • 1/2 cup cilantro, chopped
  • 2 Tbsp. red onion, minced
  • Dressing:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup rice vinegar
  • 1 1/2 Tbsp. sugar
  • 1 1/2 Tbsp. soy sauce
  • 1 Tbsp. salsa (or other salty, mildly spicy mechanism)
  • 2 cloves garlic, minced
  • 1 serrano chile, minced, or 1/8-1/4 tsp. dried crushed red pepper
  • Garnish:
  • 2/3 cup roasted peanuts, chopped
  • 2 scallions, chopped
  • Toasted sesame oil, to drizzle (optional)


  1. In large bowl, toss together cabbage, carrot, cucumber, cilantro, and red onion.
  2. In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with peanuts and scallions, and serve, or allow a couple hours for flavors to marinade before garnishing.
  3. Before serving, taste, and determine if you'd wish to drizzle a little toasted sesame oil on top.

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