Asian Slaw with Creamy Dressing

This Asian Slaw has become my go-to side dish for backyard barbecues and potlucks because it offers a refreshing twist on traditional coleslaw with its creamy yet tangy Asian-inspired dressing. The perfect balance of sweet and savory flavors paired with crunchy vegetables creates a slaw that disappears quickly at every gathering.

I first made this slaw for a neighborhood cookout when I wanted something different than my usual potato salad. Three neighbors asked for the recipe before the night was over, and now it has become a requested dish at every summer gathering.

Ingredients

• For the dressing:
  • Mayonnaise: forms the creamy base that coats every piece perfectly
  • Rice wine vinegar: adds brightness without overwhelming acidity
  • Sweet chili sauce: brings a subtle heat and complex sweetness
  • Honey: balances the tangy elements with natural sweetness
  • Soy sauce: delivers umami depth and saltiness
  • Minced garlic: infuses aromatic savory notes throughout
  • Sriracha: optional but recommended for those who enjoy a spicy kick
  • Fresh grated ginger: provides distinctive warm spice essential for Asian flavors
  • Sesame oil: adds nutty richness and authentic Asian flavor profile
• For the slaw:
  • Coleslaw mix: saves time while providing perfect texture combination
  • Green onions: add fresh zing and color contrast
  • Toasted sliced almonds: provide essential crunch and nutty flavor
• For serving:
  • Chow mein noodles: create additional textural interest
  • Sesame seeds: enhance visual appeal and reinforce Asian flavor notes
  • Extra green onions: brighten the final presentation

How To Make Asian Slaw

Prepare the Dressing:

Combine mayonnaise, rice wine vinegar, sweet chili sauce, honey, soy sauce, minced garlic, sriracha if using, freshly grated ginger, and sesame oil in a bowl. Whisk thoroughly until the mixture becomes smooth and uniform. The consistency should be thick enough to coat the back of a spoon but fluid enough to distribute evenly through the vegetables.

Assemble the Base:

In a large bowl, combine the coleslaw mix, thinly sliced green onions, and toasted almonds. Toss gently to distribute the ingredients evenly throughout the mixture. The bowl should be spacious enough to allow for thorough mixing without spilling.

Combine and Coat:

Pour the prepared dressing over the vegetable mixture. Using tongs or two large spoons, fold the ingredients together carefully until every piece is evenly coated with dressing. Be thorough but gentle to maintain the crispness of the vegetables.

Chill and Develop Flavors:

Cover the bowl with plastic wrap and refrigerate for at least one hour. This resting period allows the flavors to meld together and slightly softens the cabbage without making it soggy. The dressing will penetrate the vegetables just enough while maintaining their crunch.

Garnish and Serve:

Just before serving, top with crunchy chow mein noodles, a sprinkle of sesame seeds, and additional sliced green onions for freshness and visual appeal. These toppings should be added last to maintain their texture.

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My favorite ingredient in this slaw is the freshly grated ginger. After years of using powdered ginger out of convenience, I discovered that fresh ginger completely transforms the flavor profile with its bright, aromatic qualities. My family now notices immediately if I try to take this shortcut!

Make It Your Own

This recipe welcomes personalization based on what you have available. The coleslaw mix can be replaced with hand-shredded cabbage combined with julienned carrots. For a colorful variation, add thinly sliced red bell peppers or edamame for added nutrition and visual appeal. The dressing maintains its delicious flavor profile regardless of which vegetables you include.

Storage Tips

Asian slaw will maintain its texture and flavor for up to three days when stored properly in the refrigerator in an airtight container. The vegetables may release some liquid over time, so give it a quick toss before serving leftovers. If you plan to make this significantly in advance, store the dressing separately and combine just a few hours before serving for optimal texture.

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Serving Suggestions

This versatile slaw pairs beautifully with grilled proteins like teriyaki chicken, salmon, or pork tenderloin. It also works wonderfully as a topping for pulled pork sandwiches or fish tacos for a fusion twist. For a stunning presentation at potlucks, serve in a large shallow bowl with the garnishes arranged in sections on top for guests to appreciate the colors and textures before mixing.

Cultural Context

While traditional American coleslaw typically features a mayonnaise-based dressing with a hint of sweetness, this Asian-inspired version incorporates ingredients common in East Asian cooking. The combination of soy sauce, sesame oil, and ginger creates a distinctly different flavor profile that bridges culinary traditions. This fusion approach has become increasingly popular in modern home cooking, allowing us to enjoy familiar textures with exciting international flavors.

Frequently Asked Questions

→ How can I make the dressing spicier?

To add more heat, you can increase the amount of sriracha or add chili flakes to the dressing.

→ Can I make this slaw ahead of time?

Yes, you can prepare the slaw and dressing a day in advance. Keep them separate and mix just before serving to maintain freshness and texture.

→ What can I use instead of mayo in the dressing?

If you prefer a lighter option, you can substitute Greek yogurt or a vegan mayonnaise alternative.

→ Can I add more vegetables to the slaw?

Absolutely! Thinly sliced bell peppers, shredded carrots, or julienned cucumbers make excellent additions.

→ How do I toast the almonds?

To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. Keep an eye on them to prevent over-toasting.