Food: Asian Slaw Salad
Content-Type: Food Blog
My favorite summer ingredients, fresh herbs & peaches, are combined with Asian slaw salad, which is also dressed with a tart miso sauce. Suitable for picnics!
This Asian slaw salad belongs to my all-time favorite cuisine group: summer salads! With all of the beautiful fruits and vegetables that are currently in season, there are countless flavors and textures to combine.
I enjoy a nice salad year-round, but summer salads always have a special place in my heart. Juicy, crunchy, sweet, bitter, herbal, and spicy…
An excellent illustration of the potential of summer salad is this recipe for Asian slaw salad. It would make the ideal side dish for a picnic, but it’s also delicious enough to eat alone! It is packed with different textures and flavors and only takes a few minutes to prepare.
COMPONENTS OF ASIAN SLAW SALAD
Fresh ingredients abound in this recipe for Asian slaw. To make it, you’ll need the following:
- In this recipe for crunchy green and red cabbage, I shred my cabbage rather than using a pre-made coleslaw mix. It looks beautiful when made with a combination of red and green cabbage, but it also tastes great when made with just one type.
- Peppers that have been charred; I used a combination of banana and anaheim peppers, but the red bell and poblano peppers would also be tasty. They stoke the flames and offer more color and delicious charred flavor.
- No summer salad is complete without green onions, cilantro, mint, and basil. If you don’t have all these herbs, it’s okay—this mixture still infuses the slaw with a fresh, unexpected flavor. Use anything you have on hand, please. Just one or two herbs would be plenty to enhance the taste together with the green onions.
- Peaches: These fruits provide a pleasing, sweet contrast to the other savory, crisp ingredients.
- Nuts or seeds for their crunch and nutty flavor!
The dish is brought together with a delicious ginger miso sauce. Cashew butter, lime juice, sesame oil, miso, and fresh ginger are all components of the dressing, which gives it a creamy, tangy, nutty, and umami flavor.
Making extra sauce on hand for salads and grain bowls throughout the week may be a good idea because it is so tasty!
SERVING IDEAS FOR ASIAN SLAW RECIPE
It’s a terrific meal to prepare for lunch because this Asian slaw keeps nicely when made in advance. You can eat it by itself or with avocado or peanut spring rolls.
As an added protein source, I frequently top it with baked tofu or tempeh. For additional nutritious lunch suggestions, view this page!
This Asian slaw also makes a stunning side dish for cookouts thanks to its flavorful combination of umami, tang, and freshness. Serve it with anything you’re cooking or with one of these enjoyable picnic dishes:
- Best vegetarian burger
- The Black Bean Burger
- Mushroom Portobello Burger
- Sandwich with grilled cauliflower Paninis with jackfruit
ASIAN SLAW SALAD
You’ll adore bringing this Asian slaw salad to barbecues or picnics this summer! It’s simple to prepare in advance, making it one of my top picks for a quick lunch during the workweek- both gluten-free and vegan.
Prep time:20 mins
Cook time:4 mins
Total time:24 mins
Recipe type: Side dish
Serves: 4 as a side
- 1/4 cup cashew or peanut butter
- 2 tablespoons white miso paste
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 to 5 tablespoons water, or as needed
FOR THE SLAW:
- 6 to 7 cups shredded red and/or green cabbage
- A mix of peppers: I used 3 Anaheim and 3 banana peppers, or use 1 red bell and 1 poblano.
- 2 scallions, chopped
- 1/2 cup chopped cilantro, including stems
- 1/2 cup fresh basil, Thai basil, and/or mint
- 2 Thai chiles or 1 serrano pepper, diced
- Sea salt
- 1/4 cup toasted peanuts, pepitas, and/or sesame seeds
- 1 ripe peach, thinly sliced
- To prepare the dressing: The cashew butter, miso paste, lime juice, sesame oil, and ginger should all be combined in a small bowl. A drizzly consistency is achieved by whisking in just enough water. Set apart.
- Char the peppers whole, turning occasionally, for 2 minutes per side, in a dry cast-iron skillet over medium heat. Remove. When completely cold to the touch, cut in half lengthwise, remove the stem, ribbing, and seeds, and then slice them into thin strips horizontally.
- Cabbage, peppers, scallions, cilantro, basil, chiles, and 3/4 of the dressing should all be combined in a big bowl. Mix everything by tossing. If preferred, incorporate the remaining dressing and add a few pinches of sea salt to taste. Serve with peaches, seeds, and toasted nuts on top.