This versatile salad is packed with flavor–and crunch! This recipe switches up traditional coleslaw with some unique flavors borrowed from Asian cuisine: soy sauce, sesame oil, and rice vinegar. Sesame oil is a crowd pleaser with kids in our cooking classes because of the bold taste it gives. This fresh dish is delicious as a side salad, and it’s also really fun as a crunchy, healthy topping for fish tacos, chicken sandwiches, and bean burritos. 

Asian Slaw Recipe

Yield: 4 servings or about 3 1/2 to 4 cups of slaw
Supply List
Printable Recipe
Video tutorial: Facebook or YouTube

Ingredients

• 2 cups shredded purple cabbage
• 1 cup or about 3 medium carrots, grated
• 1/2 white onion, thinly sliced
• 1 to 2 Tablespoons cilantro, chopped
• 1/4 cup rice vinegar
• 1 teaspoon Sriracha hot sauce, optional (be careful—this can be hot)
• 2 teaspoons sesame oil

Instructions for Adults

Assist with supervision of safe knife skills.

Instructions for Kids

Use safe knife skills to chop and grate the cabbage, carrots, onion, and cilantro. Place all veggies in a medium sized mixing bowl. 

Carefully measure the rice vinegar, Sriracha (if using), and sesame oil and add them to the veggies. Stir with a spoon to combine. Allow to rest about 10 minutes. Serve.

Hello! We hope you made and enjoyed this recipe from our Your Sandwich Can Save the World! Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Asian Slaw on Food Literacy Center’s website. Thank you!