Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. —Alta Goodman, Canton, South Dakota
5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
3 medium carrots, shredded
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/3 cup white wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
In a large bowl, combine cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.
Can you use other types of cabbage for Asian slaw?
This recipe is perfect for making a crunchy Napa cabbage slaw. You can use one of the other main varieties of cabbage—green, red or savoy—or use pre-shredded bagged coleslaw mix if your grocery store is out of Chinese cabbage. Each substitution will affect the flavor and texture of the Asian slaw, though, so seek out Napa cabbage for the most authentic version.
What else can you add to Asian slaw?
Asian slaw is a super versatile coleslaw recipe. You can make it your own by adding a few additional ingredients for color, flavor and texture. Fresh ginger will give the slaw a warming, pungent taste, while toasted sesame seeds will accentuate the sesame oil used in the original recipe. We also like adding a little soy sauce for salty, savory flavor and chili oil or chili crisp for extra heat.
How do you store Asian slaw?
Asian slaw is good in the refrigerator for up to 4 days when stored in an airtight container. The slaw will become softer the longer it sits in the fridge, so plan to serve it right away if you want to create the crunchiest slaw.