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You need to make this show-stopping side dish at your next summer cookout. A show-stopping side dish that’s naturally vegan, vegetarian, and gluten-free! You need to make this show-stopping side dish for your next summer cookout. My vegan coleslaw is one of my favorite summer sides. And with cookout season right around the corner, I’m starting to crave cool summer salads.
I thought maybe this time I’d take things up a notch though. Are you guys ready for more slaw? And I’ve had Asian slaw on my list of recipes to work on forever. And well, summer is unofficially about to begin, with Memorial Day weekend coming up fast, so I figured now was the time!
Is Asian slaw a new thing for you? It’s a lot like coleslaw, but instead of a creamy mayo dressing, Asian slaw is made with a light, zesty dressing with Asian-inspired flavors, like the sesame and ginger you’ll find in this one. Look for this in the international foods section of your supermarket. Gluten-free tamari or liquid aminos can be substituted if needed.
Another liquid sweetener such as agave or coconut nectar could easily be substituted for this. This should also be available in the international foods aisle at the store. Leave this out if you’d prefer a milder version of this dish. Red cabbage, green cabbage, or a combination of both will work just fine! This can be left out if you’re a cilantro hater. Tip: Feel free to substitute some of your favorite veggies.
How It’s Made The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! This stuff is just as easy as classic coleslaw, and the method of making it is pretty similar! Start by mixing up your dressing. You’ll be using some rice vinegar, maple syrup, soy sauce, sesame oil, garlic and ginger. Stir everything together and give it a taste-test.
Feel free to adjust the ingredients to suit your tastes. Next, shred some cabbage and carrot. You’ll also be slicing up a bell pepper as well as some scallions and cilantro for this. Throw everything into a big bowl, drizzle in your dressing, and give it a good toss!
Tip: You can serve this slaw right away, or chill it for a bit. I like it best when it’s been chilled for about 2 hours. Storage Asian slaw will keep in an airtight container in the fridge for 2-3 days. It will lose some crispness over time, so the sooner you eat it, the better!
If so, please stop back and leave me a review and rating below if you try it! Bowl of Asian Slaw on a blue surface. Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl. Add the dressing to the mixing bowl, and everything well to coat the veggies. Taste test and adjust any seasonings to your liking.