Name: Asian Coleslaw
Prep time: 10 min
Total time: 10 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 3.5 ounces red cabbage; 5.3 ounces white cabbage; 1 carrot; 2 tablespoons rice vinegar; 1 tbsp olive oil; 0.5 tbsp honey or maple syrup; 0.125 tsp salt; 0.5 bunches cilantro

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Asian Coleslaw

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Remove the outer leaves of the white cabbage, cut out the core in a wedge shape, and lay the cabbage flat on a board. Using a large knife, slice the cabbage lengthwise into thin, long strips. Repeat the process for the red cabbage.

Optionally, wash, shake dry, and roughly chop coriander or parsley.

Mix vinegar, oil, honey and salt in a large salad bowl until a homogeneous dressing is formed.

Add the vegetables (and herbs) and mix well with the dressing using two spoons or kitchen tongs. Then serve with your choice of side dishes.

Nutrition

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Tips & Tricks (5)

Knife Skills for Uniform Texture 🔪
Slice cabbage thinly and uniformly (about 1/8-inch) using a sharp knife or mandoline—this ensures even dressing absorption and consistent bite throughout the slaw.
Salt the Cabbage First ✨
Sprinkle salt on the shredded cabbage 10-15 minutes before mixing with dressing to gently soften it and draw out excess moisture, resulting in a crispier, less watery slaw.
Balance Your Dressing Ratios ⚖️
Use a 1:1 ratio of rice vinegar to oil, then adjust sweetness gradually—start with less honey and taste as you go, since honey's sweetness intensifies as it sits.
Cilantro Goes in Last 🌿
Add fresh cilantro just before serving to prevent it from wilting and turning dark; this preserves its bright, aromatic flavor that defines authentic Asian coleslaw.
Make-Ahead Flavor Tip 🕐
Prepare the dressing and vegetables separately up to 4 hours ahead, then combine 30 minutes before serving—this allows flavors to meld while keeping the slaw optimally crisp.