Asian Slaw with Crunchy Twist

This Asian Slaw has become my go-to side dish for backyard barbecues and potlucks because of its irresistible blend of creamy, tangy, and crunchy elements. The dressing strikes that perfect balance of sweet and savory with a hint of heat that keeps everyone coming back for seconds.

I first made this slaw for a neighborhood cookout where I needed something that wouldn't wilt in the summer heat. Three neighbors asked for the recipe before the evening ended, and now it's become the dish I'm expected to bring to every gathering.

Ingredients

• For the dressing:
• Mayonnaise: Creates the creamy base that coats every bite perfectly
• Rice wine vinegar: Adds the essential tangy element without being too sharp
• Sweet chili sauce: Brings both sweetness and a subtle heat that makes this dressing special
• Honey: Balances the acidity with natural sweetness
• Soy sauce: Provides the umami depth that makes this dressing crave-worthy
• Minced garlic: Gives aromatic punch – look for fresh garlic for the best flavor
• Sriracha: Optional but recommended for those who enjoy a little extra kick
• Fresh grated ginger: Adds that distinctive warm spicy note essential to Asian flavors
• Sesame oil: Just a teaspoon transforms the dressing with its nutty toasted flavor
• For the slaw:
• Coleslaw mix: Saves precious prep time while providing the perfect texture
• Green onions: Add color and a mild onion flavor that complements the dressing
• Toasted sliced almonds: Provide essential crunch and nutty flavor
• For serving:
• Crunchy chow mein noodles: Create an irresistible textural contrast
• Sesame seeds: Add visual appeal and a subtle nuttiness
• Additional green onions: Brighten up the final presentation

How To Make Asian Slaw

Create the dressing:

Combine mayonnaise, rice wine vinegar, sweet chili sauce, honey, soy sauce, minced garlic, sriracha, freshly grated ginger, and sesame oil in a bowl. Whisk thoroughly until the mixture becomes smooth and fully integrated. The dressing should have a creamy consistency with specks of garlic and ginger visible throughout.

Prepare the slaw base:

In a large bowl, combine the coleslaw mix, sliced green onions, and toasted sliced almonds. Gently toss these ingredients to distribute them evenly throughout the mixture. The toasted almonds should be scattered nicely among the cabbage and carrots.

Combine dressing and slaw:

Pour the prepared dressing over the slaw mixture in a slow, circular motion to distribute it evenly. Using tongs or two large spoons, gently fold the ingredients together until every piece of cabbage and carrot is lightly coated with dressing. Be careful not to overmix, which can make the slaw soggy.

Chill to develop flavors:

Cover the bowl tightly with plastic wrap and refrigerate for at least one hour. This resting period is crucial as it allows the flavors to meld together and the cabbage to slightly soften while still maintaining its crunch. The dressing will penetrate the vegetables just enough during this time.

Garnish and serve:

Just before serving, top the slaw with a generous sprinkle of crunchy chow mein noodles, sesame seeds, and additional sliced green onions. These final touches add extra texture and visual appeal to your finished dish.

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The sweet chili sauce is what truly elevates this recipe above other Asian slaws I've tried. It adds complexity without requiring a long list of ingredients. My family particularly loves this slaw with grilled salmon or pulled pork sandwiches, where the crunchy texture creates a wonderful contrast.

Make It Your Own

This Asian slaw recipe is incredibly adaptable to your preferences and what you have on hand. For a lighter version, substitute Greek yogurt for half the mayonnaise. The tanginess of the yogurt works beautifully with the other flavors while reducing calories. You can also add shredded rotisserie chicken or crispy tofu cubes to transform this side dish into a complete meal.

Storage Tips

To maintain maximum crunch, store the dressing separately from the slaw ingredients if preparing more than a few hours in advance. The dressed slaw will keep well in an airtight container in the refrigerator for up to three days, though the texture is best within the first 48 hours. The almonds and chow mein noodles will soften over time, so consider adding these right before serving if making far in advance.

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Perfect Pairings

This Asian slaw shines alongside grilled teriyaki chicken or salmon. The cool, crunchy texture complements the warm, charred proteins perfectly. For a complete Asian-inspired meal, serve with steamed rice and some simple stir-fried vegetables. The slaw also makes an excellent topping for fish tacos or can be served with crispy egg rolls for a delightful appetizer spread.

Cultural Context

While traditional American coleslaw relies on a sweet and tangy dressing, this Asian-inspired version incorporates flavors common in East Asian cuisine like sesame oil, ginger, and soy sauce. This fusion approach creates a refreshing alternative that maintains the familiar creamy texture of classic coleslaw while introducing exciting new flavor dimensions. The addition of almonds is an American twist, as nuts are less commonly found in authentic Asian slaws.

Frequently Asked Questions

→ What can I use instead of mayonnaise?

You can substitute mayonnaise with plain Greek yogurt or a vegan mayo alternative for a lighter or plant-based option.

→ Can I make this slaw ahead of time?

Yes, you can prepare the dressing and slaw mix separately a day ahead. Combine them just before serving for maximum crunch.

→ What alternative toppings can I use?

Try adding sunflower seeds, crispy wonton strips, or even crushed peanuts for added texture and flavor.

→ How can I adjust the spice level?

To reduce spice, omit the sriracha. For more heat, add extra sriracha or a pinch of red chili flakes.

→ Can I use fresh vegetables instead of a slaw mix?

Absolutely! Finely shred cabbage and carrots, and slice green onions to create your own fresh mix.