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.
This fresh and beautifully colorful Asian-style vegetable slaw 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 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!
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.
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.
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.
warm vegetable slaw with ginger tahini dressing
Prep
Cook
Total
Yield 4 servings
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
- Make the dressing: Whisk the honey, tahini, sesame oil, lime juice, vinegar, ginger, chili sauce, salt and cayenne in a small bowl until blended.
- Heat the oil in a large skillet over medium heat. Add carrots and leeks and cook until softened slightly, about 5 minutes.
- Turn the heat up to medium-high and add the remaining vegetables through the sugar snap peas to the pan.
- Cook just until the cabbage begins to wilt, tossing constantly with tongs, about 5 minutes.
- 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.
Courses salad
Cuisine asian/vegetarian
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Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.
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Kalynskitchen says
April 1, 2011 at 4:00 pmPersonally 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!
Kadhyaa says
April 2, 2011 at 6:00 amthats a lovely bowl of slaw.
sweet road says
April 3, 2011 at 3:02 pmThe colors are so enticing! I must try!
Lynn says
April 4, 2011 at 7:05 amI 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!
Callie {rawxy} says
April 4, 2011 at 7:39 amI’m a huge cabbage fan – smell and all 🙂 So, needless to say, I’m definitely digging the above recipe. Simple and beautiful. Perfect!
Karen says
April 4, 2011 at 3:15 pmCallie, 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.
Lindsay @ Pinch of Yum says
April 5, 2011 at 5:12 amI like the looks of the ingredient list, especially the cilantro, lime juice, and ginger. Oh the power of fresh herbs (and roots)! 🙂 Yum.
Beth says
April 8, 2011 at 10:57 amSo colorful and healthy, I love it!
Carolyn Jung says
April 8, 2011 at 9:22 pmI 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.
The Bird Cage says
April 20, 2011 at 6:57 pmThis 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!
Karly says
June 1, 2018 at 1:22 pmI love how colorful this dish is! Pinning!
Karen says
June 1, 2018 at 1:30 pmThanks Karly!