This Asian slaw uses all the vegetables found in more traditional cole slaws, but sets itself apart from all the others at your Labor Day cookout with its vinaigrette dressing.
As much as I love summertime get togethers and cookouts, eating the same potluck dishes gets a little repetitive. This Asian slaw uses all the vegetables found in more traditional cole slaws, but sets itself apart from the crowd with its vinaigrette dressing. Also, the lack of mayonnaise makes it safe for it to sit out for hours.
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Asian Slaw
- Total Time: 20 minutes
- Yield: 4 1x
Description
An Asian inspired side dish for cookouts
Ingredients
for the dressing
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp minced ginger
- 1 tbsp minced garlic
- 2 tbsp maple syrup (or brown sugar)
- 5 tbsp (75 ml) soy sauce
- 4 tbsp (60 ml) mirin, or white wine
- 1 tsp sesame oil
- 1/4 cup (60 ml) rice wine vinegar
for the salad
- 1 small red onion, sliced
- 1 head cabbage, sliced into ribbons
- 2 carrots, shredded
- 2 scallions, thinly sliced
- cashews, for garnish
- sesame seeds, for garnish
Instructions
- In a small saucepan add 2 tbsp olive oil, ginger and garlic, lightly saute until lightly brown.
- Add brown sugar, soy sauce, and mirin.
- Saute for 5 minutes and remove from heat.
- When cool whisk in olive oil, sesame oil and rice wine vinegar.
- Combine dressing with all vegetables in a large bowl. Garnish with cashews and sesame seeds.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
Frequently Asked Questions
Why does this slaw use a vinaigrette instead of a creamy dressing?
The vinaigrette is the whole point. Without mayonnaise, this slaw stays safe sitting out for hours at a cookout, which a creamy dressing absolutely would not. The dressing here is built from rice wine vinegar, soy sauce, mirin, sesame oil, ginger, and garlic, sauteed briefly in olive oil and then whisked together once cool. It is sharp and savory where mayo-based slaws are rich and heavy. That contrast is what makes it stand out on the table. 
How do I build the dressing and when should I toss the vegetables?
Start by sauteing the ginger and garlic in two tablespoons of olive oil until lightly golden. Add the brown sugar, soy sauce, and mirin and cook another five minutes, then take it off the heat. Once cool, whisk in the remaining two tablespoons of olive oil, the sesame oil, and the rice wine vinegar. Toss the dressing with the sliced cabbage, shredded carrots, red onion, and scallions just before serving. Garnish with cashews and sesame seeds right at the end so they stay crunchy.
Can I make the dressing a day ahead?
Yes, and it actually improves. The ginger and garlic mellow into the dressing overnight and the flavors settle into something rounder. Store it in a jar in the fridge and bring it to room temperature before tossing with the vegetables. Keep the slaw components separate until you are ready to serve. Cabbage dressed too far in advance will wilt and release water, which dilutes the dressing. Slice and shred everything the morning of and dress it an hour or so before the cookout starts.
Perfect for a Labor Day picnic! No more mayonnaise soaked coleslaw!
Nice change for summer sides :)