3.5K
This morning I was debating between Mexican and Asian for dinner, and Asian won! I saw a recipe for Sweet Asian Slaw on The Glamorous Housewife and was inspired! It kinda reminded me of the best slaw I ever set my taste buds on โ Susur Leeโs Singaporean Slaw โ oh my goodness, the memories of that deliciousness. Ralph and I had it at his restaurant, Lee in Toronto. My mouth is watering just thinking about it. That recipe is really time-consuming, though, so Iโm aiming for a (really) pared-down version. Trust me; this is pared down compared to his!
Asian Slaw with Spicy Sesame Lime Dressing
This Asian slaw is packed with crunchy cabbage, shredded carrots, edamame, and creamy avocado, all tossed in a spicy sesame lime dressing that hits every flavour note. It's the kind of side dish that steals the show โ ready in just 15 minutes.
Equipment
- Large mixing bowl
- Small mixing bowl
- Microplane grater
- Small dry skillet (for toasting nuts and seeds)
- Sharp Chefโs Knife
- Cutting board
Ingredients
For the Slaw
- 2 cups shredded green cabbage 180g
- 2 cups shredded carrots 220g
- 1 cup cooked shelled edamame 150g
- ยฝ medium red bell pepper thinly sliced
- 4 stalks scallions thinly sliced
- ยฝ medium cucumber thinly sliced
- ยฝ medium avocado diced
- 2 tablespoons pickled red onions
- 2 tablespoons toasted almonds roughly chopped, optional
- 1 teaspoon toasted sesame seeds optional
- ยผ cup fresh cilantro roughly chopped, 10g
For the Dressing
- 2 tablespoons olive oil
- 2 teaspoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon honey
- ยฝ teaspoon sriracha
- 2 tablespoons fresh lime juice about 1 lime
- ยฝ inch fresh ginger finely grated, about 1/2 teaspoon
- 2 cloves garlic finely grated, about 1 teaspoon
Instructions
For the Slaw
- Add the shredded cabbage, carrots, edamame, bell pepper, scallions, cucumber, pickled red onions, and cilantro to a large mixing bowl and toss to combine.2 cups shredded green cabbage, 2 cups shredded carrots, 1 cup cooked shelled edamame, 1/2 medium red bell pepper, 4 stalks scallions, 1/2 medium cucumber, 2 tablespoons pickled red onions, 1/4 cup fresh cilantro
- Divide the slaw evenly between two serving bowls. Drizzle 1โ2 tablespoons of dressing over each bowl and toss gently to coat. Top with diced avocado.1/2 medium avocado
- Garnish with toasted almonds and sesame seeds. Serve immediately.2 tablespoons toasted almonds, 1 teaspoon toasted sesame seeds
For the Dressing
- In a small bowl, whisk together the olive oil, sesame oil, rice vinegar, soy sauce, honey, sriracha, lime juice, grated ginger, and grated garlic until well combined. Taste and adjust sriracha or lime juice to your preference.2 tablespoons olive oil, 2 teaspoons toasted sesame oil, 2 tablespoons rice vinegar, 2 teaspoons low-sodium soy sauce, 1 teaspoon honey, 1/2 teaspoon sriracha, 2 tablespoons fresh lime juice, 1/2 inch fresh ginger, 2 cloves garlic
Notes
Storage: Dress only what you plan to eat. Undressed slaw keeps in an airtight container in the fridge for up to 3 days. Dressing stores separately in the fridge for up to 5 days. Make-ahead: Prep and shred all vegetables the night before. Store in a damp paper towel-lined container. Add avocado and dressing just before serving to prevent browning and wilting. Substitutions: Swap edamame for shelled pistachios or roasted peanuts for a nut-heavy version. Replace honey with maple syrup for a vegan option. Use tamari in place of soy sauce for a gluten-free version. Pro tip: Toss the lime juice with the diced avocado separately before adding it to the slaw โ this prevents browning and adds an extra layer of citrus flavour throughout. Spice level: Adjust sriracha from 1/4 teaspoon (mild) up to 1 teaspoon (spicy) to suit your heat preference. Toasting nuts and seeds: Sprinkle almonds and sesame seeds into a small dry skillet over medium heat. Keep them moving and remove from the heat as soon as they become fragrant, about 2โ3 minutes. Transfer immediately to a plate or bowl to prevent burning.
Nutrition
Serving: 1servingCalories: 515kcalCarbohydrates: 44gProtein: 14gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gSodium: 320mgPotassium: 1465mgFiber: 15gSugar: 17gVitamin A: 22877IUVitamin C: 90mgCalcium: 215mgIron: 4mg
Feedback is key!Rate this Recipe !