Asian Slaw

This Asian slaw recipe is filled with my favorite summer ingredients - fresh herbs & peaches - and tossed in a tangy miso dressing. Perfect for picnics!

Asian Slaw

This Asian slaw recipe falls into my favorite category of food: summer salads! Colorful, juicy, crunchy, sweet, bitter, herby, spicy… there are so many flavors and textures to put together with all of the great fruits and vegetables that are in season right now. I love a good salad all year round, but the summer salad will always have my heart.

This Asian slaw recipe is a fantastic example of the summer salad’s potential. It takes under 30 minutes to make, and it’s jam-packed with contrasting textures and flavors. It’d be a perfect side dish for a cookout, but it’s also good enough to enjoy as a meal on its own!

Asian slaw recipe ingredients

Asian Slaw Ingredients

This Asian slaw recipe is chock-full of fresh ingredients! Here’s what you’ll need to make it:

  • Crunchy green and red cabbage – Instead of buying a packaged coleslaw mix, I shred my own cabbage for this recipe. Using a mix of red and green cabbage makes it extra pretty, but it tastes delicious with just one variety too.
  • Charred peppers – I used a mix of Anaheim and banana peppers, but red bell pepper and poblano would also be nice. They add heat, extra color, and yummy charred flavor.
  • Green onions, cilantro, mint & basilIf you ask me, no summer salad is complete without herbs. This mix fills the slaw with fresh, surprising flavor, but if you don’t have all these herbs, that’s ok! Feel free to use what you have on hand. Along with the green onions, just one or two herbs would add plenty of flavor.
  • Peaches – They add a juicy, sweet contrast to the other savory, crisp elements.
  • Seeds or nuts – For crunch and toasty flavor!

A yummy ginger miso sauce ties it all together! The dressing ingredients include cashew butter, lime juice, sesame oil, miso, and fresh ginger, so it’s creamy, tangy, nutty, and umami. It’s so delicious that you might want to make extra sauce to have on hand for salads and grain bowls throughout the week!

Find the complete recipe with measurements below.

Sesame dressing, cabbage, and peppers in a bowl Asian slaw recipe

Asian Slaw Recipe Serving Suggestions

This Asian slaw keeps well if you make it ahead of time, so it’s a great recipe to prep for lunch. Pair it with avocado summer rolls or peanut spring rolls, or enjoy it on its own! I often top it with baked tofu or tempeh for extra protein. See this post for more healthy lunch ideas!

With its fresh, tangy, umami flavor, this Asian slaw also makes a show-stopping cookout side dish. Serve it with whatever you’re grilling, or with one of these fun cookout recipes:

Enjoy!

Asian slaw on a platter

More Favorite Salad Recipes

If you love this Asian slaw recipe, try one of these summer salads next:


5.0 from 7 reviews

Asian Slaw

 
Prep time
Cook time
Total time
 
You'll love taking this Asian slaw to summer picnics or BBQs! It's easy to make ahead, so it's also one of my favorite choices for a quick weekday lunch. Vegan and gluten-free.
Author:
Recipe type: Side dish
Serves: 4 as a side
Ingredients
Dressing
  • ¼ cup cashew or peanut butter
  • 2 tablespoons white miso paste
  • 2 tablespoons lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 2 to 5 tablespoons water, or as needed
For the slaw:
  • 6 to 7 cups shredded red and/or green cabbage
  • Mix of peppers: I used 3 Anaheim and 3 banana peppers; or use 1 red bell and 1 poblano.
  • 2 scallions, chopped
  • ½ cup chopped cilantro, including stems
  • ½ cup fresh basil, Thai basil, and/or mint
  • 2 Thai chiles or 1 serrano pepper, diced
  • Sea salt
  • ¼ cup toasted peanuts, pepitas, and/or sesame seeds
  • 1 ripe peach, thinly sliced
Instructions
  1. Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
  2. In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
  3. In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.

 

22 comments

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Rate this recipe (after making it):  

  1. Amanda Wilks
    08.04.2018

    Ginger and peaches… now that’s an interesting combo. I’m definitely going to have to try it 🙂

  2. Gaby Dalkin
    08.04.2018

    Adding peaches to this slaw was pure genius!

  3. Brittany Audra @ Audra's Appetite
    08.04.2018

    This is perfect timing; I just picked a lot of fresh basil from my garden too! 🙂

  4. Sabrina from newkitchenlife.com
    08.05.2018

    I love this dressing, peanut butter and miso paste, among other things, and the peaches are a nice addition too this time of year

  5. Stacey T
    08.05.2018

    Great recipe but I would not cut the dressing with any water. The veggies seem to give up water while standing at room temp and I found the dressing doesn’t coat the slaw as well.

    • Jeanine Donofrio
      08.06.2018

      Glad you enjoyed it! Thanks for the feedback, I’ll make a note about the range of water.

  6. gil
    08.07.2018

    A keeper. Everyone LOVED this slaw. To the opposite of Stacey’s comment, my slaw was dry so I added a little water to the dressing and it came out perfect. You can throw almost any fruits with this slaw. My wife asked me to prepare the same slaw for tomorrow’s dinner. 🙂 It’s been an amazing journey since I dropped 15 years ago the steak and potato diet. A realm of flavors to discover. Thank you ! Have your book and love your recipes.

    • Jeanine Donofrio
      08.07.2018

      Hi Gil, I’m so happy to hear!! I think nut butters can vary in consistency, I definitely needed some water in my dressing too. I’m so glad your family has been loving the recipes and thanks for coming back to let me know – so helpful!!

  7. Rachael from mushroomblossom.wordpress.com
    08.13.2018

    I made this with dinner tonight and it’s the perfect summer combination! I will definitely be making this again and again.

    And the sauce is so perfect on lunch grain bowls! Thank you for this recipe!

    • Jeanine Donofrio
      08.15.2018

      Hi Rachael, I’m so glad you loved it!! Thanks for coming back to let me know!

  8. Billy from spoiledtoperfection.com
    08.28.2018

    This looks so delicious. I cannot wait to make this as a side for dinner! The miso is such a great addition. Thank you for sharing!

    • Jeanine Donofrio
      08.29.2018

      I hope you love it!

  9. Susan
    07.01.2019

    This sounds wonderful (although I would have to leave out the serrano pepper). I’m curious how long this would keep in the fridge. The problem is that there are only two of us, and we would not be likely to eat it again the next day. I’m very concerned since the last slaw I made went bad before I could finish it, and it didn’t even have any perishable ingredients in it beyond the cabbage.

    • Jeanine Donofrio
      07.02.2019

      Hi Susan, I keep it for about 3 days, I find that cabbage gets better on days 2 and 3 because the dressing has the chance to soften it. The most perishable ingredient here is the peach, which you could either skip or slice on as you’re ready to eat. You could half the recipe if you wanted less quantity overall… another idea would be to keep the chopped salad components separate from the dressing if you wanted them all to last a bit longer. I hope that helps!

      • Susan
        07.02.2019

        Thanks, Jeanine! You have a lot of good ideas that are very helpful. I’m looking forward to trying this slaw.

  10. Emily Moore
    07.09.2019

    This salad is delicious!

  11. Mike Mildon
    08.18.2019

    Is there a substitute for miso as a family member is allergic to soy?

    • Jeanine Donofrio
      08.18.2019

      Hi Mike, some miso pastes are soy-free made with chickpeas. Otherwise Coconut Aminos (like soy sauce but without soy) would be a good option. Or just regular sea salt – 1/4 to 1/2 teaspoon, more to taste, and more water as needed to get to a pourable consistency. Hope that helps!

  12. Tamara
    09.01.2019

    Hi! For someone with a nut allergy, how do you think a nut better substitute would work with this recipe? Sounds yummy!

  13. Amy
    06.16.2020

    Is this supposed to be made with toasted sesame oil or untoasted sesame oil?

    • Jeanine Donofrio
      06.16.2020

      toasted!

    • Jeanine Donofrio
      06.16.2020

      Sorry I didn’t mean that to sound so loud – thanks for pointing that out, I just updated it in the recipe.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.