Crunchy Asian Slaw

My Asian Slaw has turned into the favorite side I bring to backyard cookouts and potlucks thanks to its amazing mix of creamy, tangy, and crispy elements. The sauce hits that sweet spot between savory and sweet with just enough spice to make everyone grab seconds.

I whipped this slaw up for the first time at a block party when I needed something that wouldn't get soggy under the hot sun. By night's end, three of my neighbors were begging for the recipe, and now I can't show up anywhere without bringing this dish.

Ingredients

• For the sauce:
• Mayonnaise: Forms the rich, smooth base that wraps around every piece
• Rice wine vinegar: Brings a gentle tang that isn't too harsh
• Sweet chili sauce: Adds that perfect mix of sweetness and mild heat that makes this sauce stand out
• Honey: Cuts through the tanginess with natural sweetness
• Soy sauce: Gives that deep savory flavor that makes you want more
• Minced garlic: Adds a fragrant punch – grab the fresh stuff for best results
• Sriracha: You can skip it, but it's great if you want some extra heat
• Fresh grated ginger: Brings that warm spicy touch that's key in Asian flavors
• Sesame oil: Just a tiny bit transforms everything with its toasty, nutty taste
• For the slaw:
• Coleslaw mix: Cuts your prep time way down while giving the right bite
• Green onions: Add some color and light onion flavor that works with the sauce
• Toasted sliced almonds: Give that must-have crunch and nutty taste
• For serving:
• Crunchy chow mein noodles: Make every bite more interesting with their texture
• Sesame seeds: Look pretty and add a hint of nuttiness
• Additional green onions: Make the whole dish pop when served

How To Make Asian Slaw

Mix up the sauce:

Throw mayonnaise, rice wine vinegar, sweet chili sauce, honey, soy sauce, minced garlic, sriracha, fresh grated ginger, and sesame oil into a bowl. Stir everything until it's smooth and well-mixed. You'll end up with a creamy sauce dotted with tiny bits of garlic and ginger.

Get the veggies ready:

In a big bowl, mix your coleslaw blend, sliced green onions, and toasted almonds. Give them a gentle toss so everything's evenly spread out. You want those toasted almonds scattered nicely throughout the cabbage and carrots.

Put it all together:

Pour your sauce over the veggies in a circular motion to spread it around. Use tongs or a couple big spoons to fold everything together until all the cabbage and carrots have a light coating of sauce. Don't mix too hard or you'll end up with mushy slaw.

Let it sit and get tastier:

Cover your bowl with plastic wrap and stick it in the fridge for at least an hour. This waiting part is super important because it lets all the flavors blend together while the cabbage softens just a bit but stays crunchy. The sauce will work its way into the veggies during this time.

Add the finishing touches:

Right before you serve it, sprinkle lots of crunchy chow mein noodles, sesame seeds, and some extra sliced green onions on top. These last-minute add-ons make the slaw look great and give it extra crunch.

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The sweet chili sauce really makes this slaw better than others I've tried. It adds lots of flavor without needing tons of ingredients. My kids especially love this with grilled salmon or on pulled pork sandwiches where the crunch works so well with the meat.

Make It Your Own

This slaw can be changed up based on what you like or what's in your kitchen. Want something lighter? Swap half the mayo for Greek yogurt. The yogurt's tanginess goes really well with the other flavors and cuts down on calories too. You can turn this side into a full meal by adding some shredded rotisserie chicken or crispy tofu chunks.

Storage Tips

For the crunchiest slaw, keep the sauce separate from the veggies if you're making it more than a few hours ahead. Once mixed, the slaw will stay good in a sealed container in your fridge for up to three days, but it's best eaten within two days. The almonds and chow mein noodles will get softer over time, so you might want to add these just before serving if you're making the slaw way ahead.

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Tasty Combos

This slaw tastes amazing next to grilled teriyaki chicken or salmon. Its cool crunchiness goes perfectly with hot, slightly charred meat. For a complete Asian-inspired dinner, serve it with some rice and simple stir-fried veggies. The slaw also tastes great piled onto fish tacos or served alongside crispy egg rolls for a fun appetizer spread.

Food Background

While regular American coleslaw uses a sweet and tangy dressing, this Asian-inspired version brings in flavors you'd find in East Asian cooking like sesame oil, ginger, and soy sauce. This mix of styles keeps the creamy texture you expect from coleslaw but adds exciting new flavors. Adding almonds is an American twist since nuts aren't typically found in authentic Asian slaws.

Frequently Asked Questions

→ What’s a good replacement for mayo?

For a lighter choice, try plain Greek yogurt. If you prefer plant-based, go for vegan mayo!

→ Can I prep this in advance?

Yep! Mix the dressing and slice veggies ahead of time. Combine them only when you’re ready to serve to keep it crisp.

→ What other toppings work well here?

Sunflower seeds, wonton crisps, or chopped peanuts all add great crunch and flavor.

→ How do I make it less spicy?

Skip the sriracha if you want it mild. For extra heat, toss in extra chili flakes or hot sauce.

→ Could I use fresh veggies instead of store-bought slaw mix?

For sure! Shred some cabbage and carrots, and chop green onions for a homemade version.