Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables. And especially the purple variety.

It will always lend a touch of beauty to your dinner table.

Asian Cabbage Slaw

Here, it takes the center of an Asian-influenced coleslaw, which swaps mayo for olive oil and a touch of sesame. A splash of rice vinegar adds some acid, while soy sauce creates a salty component.

And one of the best parts? The crunchy, salty peanuts on top, cut with the freshness of chopped cilantro.

Asian Cabbage Slaw

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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