Asian Slaw

Written By Judy Doherty, MPS, PCII

Here is a super delicious Asian slaw recipe that goes well with grilled or baked chicken or fish. Or serve with grilled tofu for a vegetarian option.

Asian Slaw

Asian Slaw

Yield 5
Author Judy Doherty
Prep time
15 Min
Total time
15 Min

Here is a super delicious Asian slaw recipe that goes well with grilled or baked chicken or fish. Or serve with grilled tofu for a vegetarian option.

Cook modePrevent screen from turning off

Ingredients

Salad
  • 4 cups Napa cabbage, thinly sliced
  • 1 cups purple cabbage, thinly sliced
  • 1 cup carrots, grated
  • 1 cup red bell pepper, thinly sliced
  • 4 green onions, thinly sliced
  • 1 cup shelled edamame, cooked and cooled
  • ½ cup sliced almonds, lightly toasted
Salad Dressing
  • ¼ cup rice vinegar
  • 1 teaspoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • Pinch of red pepper flakes

Instructions

  1. Mix the ingredients for the dressing in a medium-sized mixing bowl using a whisk.
  2. Place all of the ingredients for the salad in a large salad bowl. Toss. Drizzle over the dressing and lightly toss again. Serve.

Nutrition Facts

Calories

199

Fat

12 g

Sat. Fat

1 g

Carbs

18 g

Fiber

5 g

Net carbs

13 g

Sugar

9 g

Protein

7 g

Sodium

99 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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