I’m all about the side dishes during the summer grilling season. This slaw goes well with about anything you are grilling, with or without an Asian flair.
When it comes to coleslaws, I always use purple cabbage, it’s firmer than the green cabbage, which means it stays crisper longer. But if you prefer green cabbage go ahead and use it.
Prep your veggies and gather the dressing ingredients. For the cabbage, I cut the head in half, then one half in half again. Then I cut out the remaining core. I cut the cabbage in half again, then thin slice it.
This time I couldn’t get a baby bok choy, so I shredded a large bok choy, mixed it all together, and measured out about 3 cups worth. I’ll use the rest as part of my greens in salads this week. Or maybe I’ll make a chicken stir fry.
In a large bowl, mix together the dressing ingredients and toss in all the veggies. You could mix in the toasted sesame seeds and peanuts, or pass them around for everyone to add them if they desire.
I like this slaw on top of my Asian Burgers or as a side to Asian Beef and Veggie Kabobs, Spatchcock Chicken with Asian BBQ Sauce, or Ginger Soy Pork Chops.
Enjoy!
Asian Slaw
Equipment
- Large bowl and whisk
- Cutting board and knife
Ingredients
Slaw
- ¼ head purple cabbage shredded, about 3 cups
- 1 each baby bok choy shredded, about 3 cups
- 1 each carrot shredded
- 3 each green onions sliced
- ½ each red bell pepper chopped
Dressing
- 1 tbsp toasted sesame oil
- 1 tbsp mirin or brown rice vinegar
- 2 tbsp soy sauce or wheat-free tamari
- 2 tsp Samal Oelek chili sauce
- 1 tbsp ginger fresh, minced
- 1 tbsp garlic fresh, minced
- 2 tbsp cilantro chopped
Toppings
- ½ cup roasted peanuts chopped
- 2 tbsp sesame seeds toasted
Instructions
- Combine dressing ingredients in a large bowl and set aside.
- Prep slaw ingredients and add to the dressing. Mix thoroughly.
- Sprinkle on peanuts and sesame seeds.
- Serve on top of Asian Style Burgers, Asian Beef and Veggie Kabobs, or with Ginger Soy Pork Chops.
- Enjoy!