Asian Slaw with Steak Recipe
Asian Slaw with Steak Recipe photo by Taste of Home
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Asian Slaw with Steak Recipe

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Main-dish salads are so perfect for summer, especially this one with its Asian-inspired dressing—my favorite's favorite flavor. The colorful slaw and juicy steak combo is super quick and wonderful for breezy weeknight dinners. —Roxanne Chan, Albany, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/3 cup rice vinegar
  • 3 tablespoons minced fresh mint
  • 3 tablespoons sesame oil
  • 1/3 cup miso paste
  • 1 beef top sirloin steak (1 inch thick and 1 pound)
  • 1 package (12 ounces) broccoli coleslaw mix
  • 1 medium mango, peeled and diced
  • 1 cup frozen shelled edamame, thawed
  • 1/4 cup sliced radishes
  • 1/4 cup minced fresh cilantro
  • 1 green onion, sliced
  • Grated lime peel, optional

Nutritional Facts

1 serving: 423 calories, 18g fat (3g saturated fat), 46mg cholesterol, 1370mg sodium, 32g carbohydrate (24g sugars, 5g fiber), 34g protein.


  1. For dressing, place first four ingredients in a blender; cover and process until blended. Reserve 1/2 cup dressing for slaw. Brush remaining dressing onto both sides of steak; let stand while preparing slaw.
  2. Place coleslaw mix, mango, edamame, radishes, cilantro and green onion in a large bowl. Toss with reserved dressing.
  3. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side. Let stand 5 minutes before slicing. Serve with slaw. If desired, sprinkle with lime peel. Yield: 4 servings.
Editor's Note: Look for miso paste in natural food or Asian markets.
Originally published as Asian Slaw with Steak in Simple & Delicious June/July 2017

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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