ASIAN SLAW SALAD

February 28, 2018

Honestly this is just like, the lightest, freshest thing you have ever tasted. And then with some tang and spice too. It’s good as is for a side or lunch serving. BUT I CAN’T HELP MYSELF and often shred up some slow cooker chicken teriyaki which makes me like this even more.

This recipe uses a really neat way to make the onion and carrot feel sweet and tart like they’re pickled, but in a really short amount of time. Just some sugar, vinegar, a dash of salt, and boiling water. It takes like three minutes to get it going and you have tasty pickled onion and carrot in like zero seconds, while you’re making everything else.

Also my friend sent me this video as a joke (special recognition to Barbara N. at the 18:00 mark) and we were laughing about it. But now I’m like, wait I actually want this product.

ASIAN SLAW SALADAsian Slaw Salad
Serves five to six

1 cup water
3 carrots
1 onion, sliced thinly
1/4 cup sugar
1 cup and 2 tablespoons rice vinegar, divided
A dash of salt
2 tablespoons soy sauce
1 tablespoon sesame oil
3 teaspoons sriracha
5 cups napa cabbage, sliced thinly
2 cucumbers, quarter and sliced thinly
1 tablespoon sesame seeds
1 jalapeno, sliced thinly
1/2 cup cilantro
1 batch slow cooker chicken teriyaki (optional)

Bring 1 cup of water to boil. Spiralize carrot or peel into ribbons using a vegetable peeler. Place onions and carrots in a bowl with boiling water, sugar, 1 cup rice vinegar, and salt. Set aside for 30 minutes.

Whisk together soy sauce, sriracha, sesame oil, 2 tablespoons rice vinegar.

Toss cabbage, cucumbers, sesame seeds, jalapeno, cilantro, carrots, and onion in dressing.

ASIAN SLAW SALAD

4.0 from 1 reviews
ASIAN SLAW SALAD
 
Author:
Ingredients
  • 1 cup water
  • 3 carrots
  • 1 onion, sliced thinly
  • ¼ cup sugar
  • 1 cup and 2 tablespoons rice vinegar, divided
  • A dash of salt
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 3 teaspoons sriracha
  • 5 cups napa cabbage, sliced thinly
  • 2 cucumbers, quarter and sliced thinly
  • 1 tablespoon sesame seeds
  • 1 jalapeno, sliced thinly
  • ½ cup cilantro
  • 1 batch slow cooker chicken teriyaki (optional)
Instructions
  1. Bring 1 cup of water to boil. Spiralize carrot or peel into ribbons using a vegetable peeler. Place onions and carrots in a bowl with boiling water, sugar, 1 cup rice vinegar, and salt. Set aside for 30 minutes.
  2. Whisk together soy sauce, sriracha, sesame oil, 2 tablespoons rice vinegar.
  3. Toss cabbage, cucumbers, sesame seeds, jalapeno, cilantro, carrots, and onion in dressing.

Adapted from A Cup of Jo.

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Comments

  • Oh my gosh I totally made asian chicken coleslaw last night too! This is fiiiiiiine,delish and good for losing weight! Thanks for great recipes! I had featured u in the post of 7 Killer Ideas of Main Dish – Which One You Prefer on AllFreshRecipes,looking forward to ur newly posts!

  • […] Do you prefer coleslaw? This recipe is exactly for you if you are a huge fan of the coleslaw. Together with carrot strips, thinly sliced onion & cucumbers and other vegetables else, the cabbage gets a better flavor. What’s more, the addition of the cooked skinless and boneless breasts makes this dish really something! On the other hand, the colorful appearance will surely make you enjoy it pleasantly. Actually, you can sub various vegetables for the regular ones. I bet you are going to make it! At rachelschultz.com […]

  • Susie

    This looks fantastic and I too want to make this. Could you let us know please about the vinegar question? I think your recipes look amazing and are very excited to try them.

    The only problem I have is what to make first :)
    Susie

    • Rachel Schultz

      Sure thing! Thanks for writing.

  • Donna Schmidt

    In the ingredients for your Asian Chicken Salad you list 1 cup vinegar. You say to add the vinegar to the carrots and later you say to add the vinegar to the ground cooked chicken. How much do you add to the carrots & how much do you add to the chicken?

    The recipe looks great & I’d like to try it.

    Thanks!
    Donna

    • Rachel Schultz

      It’s the same vinegar for the carrots. Hope it works out!

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