Refreshing Asian Style Slaw Perfect For Summer

beach beautiful bridge carribeanTurning on the oven or using the stove in the hot summer months can be annoying, but cooking at home doesn’t have to be. There are plenty of things to make without being in the kitchen for too long and heating up the house. Summer salads can be a perfect choice to cool off and they can be quick enough to make to bring along to picnics or barbecue parties.


barbecue bbq beef charcoalOne particular one that I enjoy is an Asian cabbage and carrot slaw that is low in fat because you don’t add any mayonnaise to it. It is crisp, refreshing, and can go along great with most meals as a side. Every time I have been to family gatherings in the summer there is potato salad with mayo, macaroni salad with mayo, or cole slaw (you guessed it, with mayo). Sometimes I don’t always want to have that and having that healthier variety that isn’t piled on with mayo, can be refreshing to have. It also won’t go bad as easily if it is sitting out in the heat, and you can have peace of mind that it is better for your heart to have a crunchy and tangy slaw dressed with vinegar and cilantro.

So try it out this summer, and add in optional ingredients that I will list. Sometimes I made it with bell peppers thinly sliced and scallions as well, but other times having it more plain and simple was the nice way to go with grilled or roasted chicken. Or if you are vegan/vegetarian, grilled teriyaki tofu would be a great meal to have alongside the slaw. Here I made it quicker by using a vegetable peeler or peel off long strips of the carrot. If you don’t want it as thin, then cut them into julienne strips.



Refreshing Asian Cabbage and Carrot Slaw 

Servings: About 3 side servings, can just double recipe if you want more

Prep Time: 10-15 minutes


  • 2 cups thinly chopped red cabbage (or 1 cup red cabbage, 1 cup napa cabbage)
  • 2 large carrots shredded into long strips with vegetable peeler (or julienne slice with knife)
  • 1 Tablespoon sesame seeds
  • 1/4 cup finely chopped cilantro
  • 2-2.5 Tablespoons rice wine vinegar or white vinegar (based on taste preference and if adding additional items)
  • 2 teaspoons honey
  • 1 teaspoon low sodium soy sauce
  • 2 teaspoons sesame oil
    • Optional additional items:
      • 2 Tablespoons chopped scallions
      • pinch red pepper flakes
      • 1/3 cup cooked edamame beans (removed from pods- can buy frozen)
      • 1 red bell pepper thinly julienne sliced
      • chopped peanuts for garnish


  1. Combine the carrots, cabbage and cilantro in a bowl. If you are adding any of the optional additional items, also add them into the bowl.
  2. In a separate bowl whisk the sesame seeds, rice vinegar, honey, soy sauce and sesame oil. (You can add in a little more vinegar if you are adding the additional ingredients and want extra flavor).
  3. Add the dressing to the slaw and incorporate until everything gets coated and well combined. You can let it sit in the fridge to enhance the flavors for about 30 minutes. Enjoy!


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