Asian Slaw Recipe Vegan: Fresh, Crunchy, and Delicious

Asian slaw is a vibrant, crunchy, and refreshing salad that bursts with flavor in every bite. Perfect for those who love a balance of sweet, tangy, and savory notes, this vegan Asian slaw recipe is packed with fresh vegetables and a zesty dressing that complements any meal or stands beautifully on its own as a light lunch.

Whether you’re looking for a healthy side dish or a colorful addition to your picnic or potluck, this slaw is incredibly easy to make and loaded with nutrients.

Using simple, plant-based ingredients, this recipe offers a delightful texture contrast with shredded cabbage, carrots, and bell peppers, all tossed in a flavorful dressing made from soy sauce, sesame oil, and rice vinegar.

It’s a fantastic way to enjoy fresh veggies while keeping things vegan and wholesome. Plus, it’s a great recipe to customize with your favorite ingredients or to pair with other dishes like vegan dumplings or grilled tofu.

Why You’ll Love This Recipe

This vegan Asian slaw is not only delicious but also incredibly versatile and easy to prepare. It comes together in under 20 minutes, making it a perfect option for busy weeknights.

The combination of fresh, crunchy vegetables with a tangy, slightly sweet dressing provides a refreshing contrast that awakens your taste buds.

It’s gluten-free (if you choose tamari over soy sauce), low in calories, and packed with fiber and vitamins, making it a nutritious addition to any meal. You’ll appreciate how well it holds up in the fridge, so it’s great for meal prep or to bring to gatherings.

Plus, there are endless ways to customize it with nuts, seeds, or even fruit for added texture and flavor.

Ingredients

• 3 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 2 large carrots, peeled and julienned
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted sesame seeds
• 1/2 cup shredded jicama (optional for extra crunch)
• For the dressing:
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup or agave nectar
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 tsp sriracha (optional for heat)

Equipment

• Large mixing bowl
• Sharp chef’s knife or mandoline slicer
• Cutting board
• Small bowl or jar for whisking dressing
• Whisk or fork
• Measuring spoons and cups
• Serving platter or bowl

Instructions

1. Prepare the vegetables: Using a sharp knife or mandoline, finely shred the green and red cabbage. Peel and julienne the carrots. Thinly slice the red bell pepper and green onions. If using jicama, shred it finely as well.
2. Make the dressing: In a small bowl or jar, whisk together the soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated ginger, minced garlic, and sriracha until well combined.
3. Toss the slaw: In a large mixing bowl, combine all the shredded vegetables and chopped cilantro. Pour the dressing over the vegetables and toss well to coat everything evenly.
4. Add sesame seeds: Sprinkle the toasted sesame seeds over the slaw and give it a gentle toss to distribute them throughout.
5. Chill and serve: For best flavor, cover the slaw and refrigerate for at least 15 minutes before serving to allow the flavors to meld together. Give it a final toss before plating.

Tips & Variations

“For an extra crunch, try adding chopped peanuts or cashews just before serving. You can also swap out the cabbage for kale or napa cabbage for a different texture.”

Feel free to add other fresh veggies like thinly sliced cucumber or radishes to mix things up. For a bit of sweetness, toss in some mandarin orange segments or diced mango.

If you prefer a creamier dressing, try mixing in some vegan mayo or tahini.

If you want to make this slaw a heartier meal, add cooked and chilled edamame, tofu cubes, or crispy baked chickpeas. To keep it nut-free, simply omit the nuts and seeds.

Nutrition Facts

Serving Suggestions

This vibrant Asian slaw pairs beautifully with a variety of dishes. Serve it alongside grilled tofu or tempeh for a satisfying vegan meal.

It’s also perfect as a crunchy topping for vegan tacos or as a fresh side to stir-fried noodles or rice bowls.

For a picnic or potluck, this slaw is a colorful and light option that complements heavier mains. Try it with the Half Runner Beans Recipe or alongside some freshly baked bread like the Hamburger Bun Sourdough Recipe for a complete and satisfying meal.

Conclusion

Making this vegan Asian slaw is a fantastic way to add freshness, crunch, and bold flavors to your meals. It’s easy to prepare, packed with wholesome ingredients, and adaptable to your personal taste preferences.

Whether you’re looking for a quick side dish or a nutritious salad to enjoy on its own, this recipe won’t disappoint.

Not only will you enjoy the delightful balance of tangy, sweet, and savory flavors, but you’ll also benefit from the nourishing qualities of the fresh vegetables and simple, clean dressing. Don’t hesitate to experiment with add-ins and pairings to make it your own.

For more delicious vegan inspiration, be sure to check out the Kodiak Banana Muffins Recipe or the refreshing Green Goodness Juice Recipe. Happy cooking!

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