Easy Crunchy Asian Slaw

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!

credit: feastingathome.com

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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