Asian/ Salads/ Vegan/ Vegetables/ Vegetarian

Asian Slaw

Asian Slaw ~ The Complete Savorist

I love being creative in the kitchen.  It’s fun to trust my instincts or gut and go with it, or to be honest, just get lucky.  But I really love it when someone asks me to create a recipe for them.  I absolutely love that.  My friend Jill asked for salad recipe with cabbage and cilantro.  Her timing was perfect because my sister in law Lindsay asked for a sweet and spicy chicken thigh recipe (look for that tomorrow). The ideal dinner was hatched in my mind and I went work.
The list of ingredients is long, but it was a quick salad to put together.  I really had to reign myself in and not make this to feed an army.  Even with using smaller portions, it became a pretty decent size salad.  It could be a meal, feeding four, or a great dish to bring to a pot luck or backyard barbeque.  When I was making it, several other dishes came into my mind, so I might create a “leftover” recipe with this as well. This can easily be gluten free if the wontons are omitted and gluten free soy sauce is used.
Asian Slaw ~ The Complete Savorist

Asian Slaw

Author: Michelle De La Cerda



  • 2 cups green cabbage; shredded
  • 4 cups purple cabbage; shredded
  • 2 carrots; grated
  • 1 large red bell pepper; finely diced
  • 6-8 green onions; diced
  • 1 broccoli crown; finely diced
  • 1/4 cup cilantro
  • 1-3.5 oz packaged of fried wonton strips


  • 1/4 cup extra virgin olive oil
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp apple cider vinegar
  • 1/4 tsp ground ginger
  • 2 cloves garlic; grated
  • 1/4 cup brown sugar
  • 1 tsp sriracha +/- to taste
  • 1/4 tsp black pepper
  • Salt to taste


  1. In a large bowl, mix the cabbages, carrots, green onions, cilantro, and bell pepper together.  Set aside.
  2. In another bowl, add all the dressing ingredients and whisk until blended.
  3. Once blended, quickly pour over the mixed veggies and toss.
  4. Once the dressing has coated the slaw, serve immediately or cover and chill.
  5. When serving, top with the fried wonton strips.
  6. Do not mix the wonton strips in until serving or they will be soggy.
Asian Slaw ~ The Complete Savorist
 Asian Slaw ~ The Complete Savorist

Thank you for sharing!

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  • Reply
    Arman @ thebigmansworld
    April 7, 2015 at 2:13 am

    sriracha + sesame oil is one of my all time favourite combinations- In fact, it’s my savoury combination of choice. this looks delicious and would be perfect with some chicken!

    • Reply
      April 7, 2015 at 2:20 am

      Oh Arman, the leftovers were tossed with chicken and cashews for an entirely new dish.

  • Reply
    April 7, 2015 at 7:14 am

    I just love this salad for the summer and BBQs. I am saving this for later.

    • Reply
      April 8, 2015 at 1:49 am

      Great Julia, I hope you enjoy it. It’a a favorite of mine.

  • Reply
    Kelly @ TastingPage
    April 7, 2015 at 9:43 am

    I just made some mayo-less slaw myself and love all the combination of flavors. Can’t wait to try your Asian style!

  • Reply
    April 7, 2015 at 1:15 pm

    This looks so crisp, yummy and colorful! Excited to try the ginger dressing 🙂 Yum!

    • Reply
      April 8, 2015 at 1:50 am

      The dressing is my favorite. Thanks Josie.

  • Reply
    April 7, 2015 at 8:35 pm

    Yum! I’m a huge fan of asian slaw! I like how you added the wonton strips 🙂

  • Reply
    Wonton Ravioli With Brown Butter Sauce - Healing Tomato
    May 20, 2016 at 8:34 am

    […] wraps make life so much easier.  Michelle used wonton strips in her Asian Slaw and I used them to make samosas.  They are so convenient in a pinch, so, I always keep them […]

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