Asian Style Slaw

Asian-Style Slaw

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes


  • 1 medium red cabbage, shredded in food processor or mandolin
  • 1 large yellow pepper, cut into long, thin strips (chiffonade)
  • 1 cup cilantro, chopped
  • 2 green onions, chopped
  • Zest + juice of one lime
  • 1/4 cup oil
  • 1/4 cup rice wine vinegar
  • 1 tbsp honey
  • 2 tbsp low-sodium soy sauce (or coconut aminos if gluten-free/paleo)
  • 1 tsp ginger, grated
  • 1/4 tsp garlic powder
  • 1/4 tsp five-spice powder (optional)
  • 1 tsp sriracha (optional)



Mix cabbage, pepper, and cilantro in a large bowl. Set aside.


In another bowl, add zest and juice of lime, oil, vinegar, honey, soy sauce, ginger, garlic powder, five-spice powder, and sriracha and mix well.


Pour on top of cabbage mixture and toss well until all vegetables are throughly coated.


Keeps in fridge for about 3-4 days.

You Might Also Like

No Comments

Leave a Reply