Tired of heavy, mayo-drenched coleslaws? Say hello to your new favorite side dish! This Southeast Asian Slaw is a celebration of texture and taste—impossibly crunchy, refreshingly light, and bursting with a zesty, sweet, and spicy dressing. It’s the perfect vibrant accompaniment to grilled tofu, summer rolls, or your favorite veggie burger. Plus, it comes together in just minutes and is as beautiful as it is delicious!
Ingredients
• 1/4 head Napa cabbage (about 1/2 pound / 225g), finely shredded
• 1/2 large carrot, grated
• 1 small red onion, thinly julienned
• 1 small Thai chili, finely chopped
• 1/4 cup / 60 ml fresh cilantro, chopped
• Juice of 1 lime (about 2 tablespoons / 30 ml)
• 1 tablespoon / 15 ml rice wine vinegar
• 1 teaspoon / 4g sugar
• 1 teaspoon / 5 ml coconut oil, melted
• A few drops sesame oil (about 1/4 teaspoon)
• 1/2 teaspoon / 2.5g salt
Instructions
1. Prepare the Vegetables: In a large bowl, combine the finely shredded Napa cabbage, grated carrot, julienned red onion, finely chopped Thai chili, and fresh cilantro.
2. Whisk the Dressing: In a separate small bowl, whisk together the lime juice, rice wine vinegar, sugar, melted coconut oil, sesame oil, and salt until the sugar and salt are fully dissolved.
3. Combine and Toss: Pour the dressing over the vegetable mixture. Toss thoroughly until all the are evenly coated.
4. Chill and Serve: For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Nutritional Information
• Serves 4. All values are approximate per 1 cup serving.
• Cost: $0.43
• Calories: 37
• Fat: 1.5g
• Carbohydrates: 6g
• Protein: 1g
• Fiber: 2g
• Sugar: 3g
• Sodium: 307mg
Pro Tips
• For ultra-fine, restaurant-quality shreds, a mandoline slicer is your best friend. Always use the safety guard!
• Customize the heat by removing the seeds and membrane from the Thai chili for a milder flavor, or omit it entirely.
• Boost the protein and texture by adding a handful of toasted peanuts, cashews, or crispy fried tofu just before serving.
• For maximum crunch, you can prepare the vegetables and dressing separately ahead of time and toss them together right before you’re ready to eat.
FAQ
Q: How can I add more protein to this vegetarian slaw
A: To make this a more substantial vegetarian dish, add a handful of toasted peanuts, cashews, or shelled edamame. It also pairs wonderfully with crispy fried tofu or grilled tempeh for a complete meal.
Q: Can I use a different cabbage for this recipe
A: Absolutely. While Napa cabbage is ideal for its tender-crisp texture, you can easily substitute it with savoy cabbage, green cabbage, or even a pre-shredded coleslaw mix in a pinch.
Q: How long does this Southeast Asian slaw last in the fridge
A: This slaw is best enjoyed within 2-3 days. The cabbage will soften slightly but will still be delicious. For maximum crunch, you can store the undressed vegetable mix and the dressing separately for up to 4 days and combine them just before serving.
Q: Is this Asian slaw recipe vegan and gluten-free
A: Yes, this recipe is naturally vegan and gluten-free as written. It uses no animal products or gluten-containing ingredients, making it a perfect side dish for various dietary needs.
