Asian Slaw + Miso Ginger Dressing
This colorful, crunchy Asian Slaw features red and green cabbage, carrots, radishes, and a creamy miso ginger dressing. It‘s full of freshness and a wonderful mix of flavors!
Today, I had this easy Asian slaw salad for lunch. It was fantastic as a stand-alone salad and would pair nicely with crispy pan-fried tofu, too, adding a good dose of protein for a well-rounded lunch or dinner.
Why We Love This Recipe!
What I love about this Asian Slaw recipe is how easy it is to put together and how it can be prepared ahead of time. The produce for the slaw is accessible and available all year round, making it perfect to make any time of year!
The miso ginger dressing is wonderfully creamy and packs tons of flavor! This fabulous Asian slaw dressing is a great way to add beneficial miso & ginger into your meal plans along with all the fresh vegetables.
Recipe adapted from Food 52.
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Ingredient Notes + Tips
What you’ll need to make this easy Asian salad recipe:
- Cabbage: This recipe calls for both green and red cabbage, but if you can only find one color, just use what you can find. For convenience, use pre-shredded cabbage. Napa cabbage or regular green cabbage can also be used.
- Carrots: I like to julienne my carrots using this julienne tool, it comes in handy and tucks away nicely in the utensil drawer. For convenience, use pre-shredded carrots.
- Scallions: I didn’t add any green onions, but they would be great here!
- Sesame seeds: Black sesame seeds add crunch, flavor, and nutrition. You can also use white or toasted sesame seeds
- Miso Ginger Dressing: This flavorful dressing is made with ginger, garlic, miso, rice wine vinegar, tamari, and sesame oil. You can easily make the dressing oil-free by omitting the oil. For soy-free, use brown rice or chickpea miso.
How To Make Asian Slaw
- Prep produce: Shred the cabbages and julienne the radishes and carrots.
- Dressing: Make the dressing by whisking together the ginger, garlic, miso, vinegar, tamari, and sesame oil in a small bowl. Set aside.
- Assemble: Add the prepared veggies to a large mixing bowl, toss with the miso ginger dressing and you’re all set.
Serve this Asian Slaw right away if you prefer a crisp slaw, or let it chill in the refrigerator for an hour or so to soften up.
Can Slaw Salad Be Made Ahead?
Yes! You can easily make slaw ahead of time and store it in the refrigerator until ready to serve. If you prefer a crisper slaw, I suggest storing the salad and dressing separately until ready to serve. Alternately, if you prefer a softer slaw, mix it all together to let the flavors mingle and soften. Both ways were delicious to me!
This Recipe Is:
- Super flavorful
- Quick and easy to make
- Oil-free option
- Clean eating
- Vegan
- & So delicious!
This slaw salad is great as a side dish, or light lunch or dinner, and is perfect for potlucks, picnics, and gatherings. I will usually make a batch and graze on it throughout the day. It’s pretty filling on its own!
More Healthy Slaw Recipes!
If you try this easy slaw recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintASIAN SLAW SALAD + MISO GINGER DRESSING
Simple, flavorful and delicious! Easy raw salad as is, or pair with a crispy pan fried tofu for those wanting to add an extra kick of protein. Recipe adapted from Food 52.
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: mix
- Cuisine: Vegan
Ingredients
- 2 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 radishes, julienned
- 1 carrot, peeled & julienned
- 1 tablespoon black sesame seeds
Miso-Ginger Dressing
- 1 inch fresh ginger, finely grated
- 1 clove garlic, finely grated
- 2 tablespoons mellow miso
- 2 tablespoons rice wine vinegar (I used a seasoned rice vinegar)
- 1 tablespoon tamari or coconut amino’s
- 2 teaspoons toasted sesame oil, optional
- 3 tablespoon water
Instructions
Dressing: In a small bowl, whisk together the dressing ingredients. Alternatively, you can use a small blender to combine until smooth. Set aside.
Assemble: In a large bowl, toss the cabbage, carrots, radishes, and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish.
Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you serve the dish it can be served at room temperature or cold.
Serves two generously or four as small sides
Store: Leftovers can be stored, covered, in the refrigerator for up to 5 days.
Notes
Thinly sliced green onions would also be a great addition to this salad.
To make soy-free, use chickpea or brown rice miso.
For an oil-free slaw, omit the oil.
Make-ahead: You can easily make slaw ahead of time and store it in the refrigerator until ready to serve. If you prefer a crisper slaw, I suggest storing the salad and dressing separately until ready to serve. Alternately, if you prefer a softer slaw, mix it all together to let the flavors mingle and soften.
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Amazing! So quick and easy! I subbed lemon juice for the rice wine vinegar and cut oil in half. Also added some honey and diced apples soaked in lemon juice. This is one of my favorite slaw dressings, TYSM!
So easy to make, ready in 5 minutes when using bagged slaw. The dressing is so intensely flavorful, I just wanted to eat it with a spoon! Hmm…What else can I use it on…
Great salad! – Thank you!
Making this for my aunts birthday party
Made this for dinner and I loved it! Added some green onion and lemon juice per your suggestion :) Let it marinate for several hours before eating and it turned such a beautiful purple color! Thanks so much for the recipe :)
I just made this and it is so flavorful! Thank you so much!!!
Your welcome! I'm glad you liked it as much as I did. Cheers to the Asian Slaw Salad with lots of flavor. :)