Easy Crunchy Asian Slaw- a simple vegan slaw with the best slaw dressing that can be made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers! A great way to add more veggies into your everyday meals with a fantastic Asian flair!
Prep: 15 min
Chill: 15 min
Total: 30 min
1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, brussel sprouts, etc) roughly 6-7 cups.
3 scallions, sliced
1 cup cilantro ( or Italian parsley or mint) chopped
Asian Slaw Dressing:
3 tablespoons olive oil
1 tablespoon toasted sesame oil
¼ cup rice wine vinegar
3 tablespoons honey, brown rice syrup, maple, or agave
1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
1 garlic clove, finely minced ( use a garlic press)
1 tablespoon ginger, finely chopped
½ teaspoon salt
½ teaspoon chili flakes
Combined all dressing ingredients in a mason jar and shake to combined! Pour at the bottom of your bowl.
Add shredded veggies and cilantro in and toss till coated! Serve cold!
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