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Home - Vegetables - Asian Vegetable Slaw with Ginger Tahini Dressing

Asian Vegetable Slaw with Ginger Tahini Dressing

A quick and fresh vegetable slaw with Asian-inspired flavors. Try this rainbow-colored salad as a side dish or in a healthy lunch bowl.

Asian Vegetable Slaw

This fresh and beautifully colorful Asian-style vegetable salad bridges a gap between salad and vegetable side dish.

The mixture of red and green cabbage, carrots, leeks, snap peas and bell peppers is quickly cooked, then everything is tossed in a tangy ginger-scented sesame dressing.

The warm slaw makes a great base for cooked salmon or chicken, or as part of a vegetarian bowl.

I love to add some cooked whole grains like brown rice to the vegetable slaw — and call it lunch!

Warm Vegetable Slaw with Ginger Lime Tahini Dressing

Cabbage has a sweet nature under its sturdy façade.

In fact, it might even need a rebranding, don’t you think?

Although it’s part of the same family of brassicas as kale and Brussels sprouts, cabbage is usually overlooked as a boring, less-than-trendy sibling.

Asian Vegetable Slaw with Ginger Dressing

Red or green cabbage is ready to please whether cooked or raw, but cooking cabbage ever-so-slightly brings out its natural sweetness. And it stands up perfectly to the bold, bright seasonings in the dressing — sesame, chili and citrus.

Warm Vegetable Slaw with Ginger-Lime Tahini Dressing

Green Savoy cabbage leaves are light and curly, with a slightly more delicate texture than regular cabbage, but regular basic green cabbage works just fine in the slaw.

Be sure to slice it very thin.

Also, keep in mind that red cabbage will eventually tint the rest of the salad fuchsia — not a bad thing, but if you’re making this ahead of time for a potluck or lunch here’s how to keep the pretty colors intact:

  • Make the slaw with all green cabbage instead.
  • Add the red cabbage to the slaw raw just before serving — it will add color and crunch.
  • Substitute finely sliced radicchio and add it at the last minute.
Yield: 4 servings

Asian Vegetable Slaw with Ginger Tahini Dressing

Asian Vegetable Slaw with Ginger Tahini Dressing

Tasty salad!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

Dressing:

  • 3 tablespoons liquid honey or agave nectar (vegan)
  • 2 tablespoons tahini
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon Asian chili garlic sauce
  • 1  teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper, or to taste

Slaw:

  • 1 tablespoon vegetable oil
  • 2 carrots, peeled and sliced into matchsticks
  • 1 leek, white and light green section thinly sliced
  • 1 red bell pepper, cut into strips
  • 4 cups shredded curly (savoy) cabbage
  • 1 cup shredded red cabbage
  • 1 cup sugar snap peas, sliced into slivers
  • 1/2 cup fresh cilantro sprigs (tough stems trimmed off)
  • 1 tablespoon black or brown sesame seeds 
  • 2 green onions, thinly sliced diagonally

Instructions

  1. Make the dressing: Whisk the honey, tahini, sesame oil, lime juice, vinegar, ginger, chili sauce, salt and cayenne in a small bowl until blended.
  2. Heat the oil in a large skillet over medium heat. Add carrots and leeks and cook until softened slightly, about 5 minutes.
  3. Turn the heat up to medium-high and add the remaining vegetables through the sugar snap peas to the pan.
  4. Cook just until the cabbage begins to wilt, tossing constantly with tongs, about 5 minutes.
  5. Transfer the slaw to a large bowl and add the dressing and cilantro. Toss to coat. Sprinkle the sesame seeds and scallions over the slaw and serve.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 232 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 587mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 5g Sugar: 20g Sugar Alcohols: 0g Protein: 5g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate with your favorite calculator.
© Familystyle Food
Cuisine: asian/vegetarian / Category: Salad

Pin this recipe for later:

Warm Asian Vegetable Slaw with Ginger Tahini Dressing - Vegan/Vegetarian

Salad, Vegetables cabbage, tahini, Vegan

About Familystyle Food

Hi there, I’m karen.

Home chef, food photographer, certified holistic nutritionist.

I’m a mom of two living and working in the NYC suburbs. When I’m not creating recipes, you can find me snuggling with my dog, Poppy and eating homemade popcorn.

Learn more here

Send me an email

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Reader Interactions

Comments

  1. Karly says

    June 1, 2018 at 1:22 pm

    I love how colorful this dish is! Pinning!

    Reply
    • Karen says

      June 1, 2018 at 1:30 pm

      Thanks Karly!

      Reply
  2. The Bird Cage says

    April 20, 2011 at 6:57 pm

    This came out delicious! I just tried it with my sister (we’re both giving vegetarian a try) and we are so delighted! Thanks so much for sharing this woderful recipe!

    Reply
  3. Carolyn Jung says

    April 8, 2011 at 9:22 pm

    I just made something similar, only it had slivers of pork in it to make it more of a main dish with steamed rice. I love a mix of veggies like this. You get something new in every bite.

    Reply
  4. Beth says

    April 8, 2011 at 10:57 am

    So colorful and healthy, I love it!

    Reply
  5. Lindsay @ Pinch of Yum says

    April 5, 2011 at 5:12 am

    I like the looks of the ingredient list, especially the cilantro, lime juice, and ginger. Oh the power of fresh herbs (and roots)! 🙂 Yum.

    Reply
  6. Callie {rawxy} says

    April 4, 2011 at 7:39 am

    I’m a huge cabbage fan – smell and all 🙂 So, needless to say, I’m definitely digging the above recipe. Simple and beautiful. Perfect!

    Reply
    • Karen says

      April 4, 2011 at 3:15 pm

      Callie, glad to know that you find beauty in cabbage. There must be hope for us all, which is a good thing since cabbage is so healthy for us. Thanks!

      Sweet Road and Kadhyaa – thank you!

      Lol, Kalyn, lucky you. Nice to hear from you.

      Lynn – The red chili would be a great substitute for the bell peppers – good idea. And no, thank you very much on the cabbage ice cream. Although, creamed braised cabbage is absolutely delicious; I guess I prefer to take my cabbage in a savory form.

      Reply
  7. Lynn says

    April 4, 2011 at 7:05 am

    I went to a local chef challenge last week –the secret ingredient which the chefs had to incorporate into all six dishes was cabbage! Cabbage ice cream anyone?

    I’m always on the look-out for easy Asian side dishes. Your slaw looks great! I can’t eat bell pepper so may use a combination of red and green cabbages, and maybe throw in a little fresh red chili for some color and spice. Thanks for the recipe!

    Reply
  8. sweet road says

    April 3, 2011 at 3:02 pm

    The colors are so enticing! I must try!

    Reply
  9. Kadhyaa says

    April 2, 2011 at 6:00 am

    thats a lovely bowl of slaw.

    Reply
  10. Kalynskitchen says

    April 1, 2011 at 4:00 pm

    Personally I love cabbage ( and all these other flavors as well) so I think this looks great. I guess my mom didn’t boil cabbage enough for me to get that smell memory!

    Reply

Trackbacks

  1. Three Pea Stir Fry - Recipe Girl says:
    January 14, 2016 at 11:06 pm

    […] Recipes Cucumber Salad by RecipeGirl Spicy Asian Stir Fried Swiss Chard by Kalyn’s Kitchen Warm Asian Vegetable Slaw by Family Style Food Asian Cauliflower Fried Rice by Nom Nom […]

    Reply

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