Asian Slaw Recipe

Cabbage: Provides a crunchy texture and can be either green or red for color variation.

Carrots: Adds sweetness and a vibrant orange color to the slaw.

Green onions: Offers a mild onion flavor and a pop of green color.

Soy sauce: Adds a salty, umami flavor to the dressing.

Rice vinegar: Provides a mild acidity that balances the sweetness of the dressing.

Sesame oil: Adds a nutty, aromatic flavor to the dressing.

Honey: Sweetens the dressing and balances the acidity and saltiness.

Ginger: Adds a fresh, slightly spicy flavor to the dressing.

Garlic: Provides a pungent, savory note to the dressing.

When preparing the cabbage for this Asian slaw, ensure you slice it thinly and uniformly. This not only enhances the texture but also allows the dressing to coat each piece evenly. Using a mandoline slicer can help achieve consistent results.

• green or red shredded cabbage - Substitute with napa cabbage: Napa cabbage has a similar texture and mild flavor that works well in slaws.

• shredded carrots - Substitute with shredded daikon radish: Daikon radish provides a similar crunch and a slightly peppery flavor that complements the slaw.

• sliced green onions - Substitute with chives: Chives offer a mild onion flavor and can be used in similar quantities.

• low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity note.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it lacks the nutty flavor of sesame oil.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• fresh grated ginger - Substitute with ground ginger: Ground ginger can be used in a smaller quantity (about ¼ teaspoon) for a similar flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a smaller quantity (about ⅛ teaspoon) for a similar flavor.

• To store your Asian slaw, place it in an airtight container. This will keep the cabbage and carrots crisp and fresh.
• Refrigerate the slaw immediately after preparation. It can be kept in the fridge for up to 3 days, but for the best texture and flavor, consume it within 24 hours.
• If you plan to make the slaw ahead of time, store the dressing and the vegetables separately. Combine them just before serving to maintain the crunchiness of the cabbage and carrots.
• For freezing, note that cabbage and carrots can lose their crispness. If you must freeze, do so without the dressing. Place the shredded cabbage and carrots in a freezer-safe bag, removing as much air as possible before sealing.
• Label the bag with the date and contents. Frozen vegetables can be stored for up to 2 months.
• When ready to use, thaw the vegetables in the refrigerator overnight. Prepare the dressing fresh and mix it with the thawed vegetables just before serving.
• For an extra burst of flavor, consider adding fresh green onions and a sprinkle of sesame seeds after thawing and dressing the slaw.

• For a quick and easy method, use a microwave. Place the Asian slaw in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use a stovetop. Heat a non-stick skillet over medium heat, add the slaw, and stir occasionally for about 3-5 minutes until warmed through. This method helps maintain the crunchiness of the vegetables.

• For a slightly different twist, try reheating in an oven. Preheat your oven to 350°F (175°C). Spread the Asian slaw evenly on a baking sheet lined with parchment paper. Cover with aluminum foil and bake for about 10 minutes. This method can give the slaw a slightly roasted flavor.

• If you have an air fryer, this can be a great option too. Preheat the air fryer to 320°F (160°C). Place the slaw in the air fryer basket and heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• For a more traditional approach, use a steamer. Place the Asian slaw in a heatproof bowl or plate, and set it in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through. This method helps retain the moisture and freshness of the vegetables.

• Large mixing bowl: A spacious bowl to combine the shredded cabbage, shredded carrots, and sliced green onions.

• Small mixing bowl: A smaller bowl to whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.

• Whisk: A tool to thoroughly mix the dressing ingredients until well combined.

• Chef's knife: A sharp knife to slice the green onions and mince the garlic.

• Cutting board: A surface to safely chop and prepare the vegetables and garlic.

• Grater: A tool to grate the fresh ginger.

• Measuring cups: To accurately measure the cabbage, carrots, and soy sauce.

• Measuring spoons: To measure out the rice vinegar, sesame oil, honey, and grated ginger.

• Tongs or salad tossers: To evenly coat the cabbage mixture with the dressing.

• Refrigerator: To chill the slaw and allow the flavors to meld if not serving immediately.

Pre-shred the vegetables: Buy pre-shredded cabbage and carrots from the store to save time on prep work.

Use a food processor: Quickly shred your cabbage and carrots using a food processor instead of doing it by hand.

Make the dressing ahead: Prepare the dressing in advance and store it in the refrigerator for up to a week.

Batch prep: Double the recipe and store extra slaw in the fridge for quick meals throughout the week.

Pre-minced garlic and ginger: Use pre-minced garlic and ginger to cut down on prep time.