Summer Asian Slaw

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry?
Today with the temperature hovering in the mid 90’s, I just couldn’t bear to heat of the house so decided to try a slaw instead. As I started looking in the refrigerator for inspiration it dawned on me, why not just use the same veggies I would for a stir fry, napa cabbage, bok choy (stalks and greens), celery, carrots, green onions, broccoli, red peppers, mangos and cucumber (okay, cucumber isn’t normally a stir fry veggies but it is a great addition to a slaw and it was sitting there in the crisper staring at me!).
You can get creative with other veggies, fruits and pantry items you might have on hand; such as sugar snap peas, cauliflower, green or colored peppers, edamame, pineapple, green apple, sliced almonds, peanuts, crunchy ramen or chow mien noodles or even some chicken. The dressing is a light but flavorful vinaigrette with that distinct Asian flavor which can only be achieved with toasted sesame oil (be careful as you pour, a little goes a long way!). Hmmm, I wonder how a little coconut cream would taste added into the dressing? Add some fresh basil to the slaw and we have a Thai inspired slaw! When is the next Asian pack available?

Summer Asian Slaw

Prep Time:

Cook Time:

Summer Asian Slaw


    Summer Asian Slaw:
  • 1/2 napa cabbage,thinly sliced
  • 3 stalks bok choy with greens, thinly sliced
  • 2 stalks celery, thinly sliced
  • 3 green onions, thinly sliced
  • 1/2 cucumber, seeded, peeled and diced
  • 1/2 red pepper, thinly sliced
  • 1 cup broccoli, cut into small florets
  • 1 carrot, shredded
  • 1 mango, diced
  • Dressing:
  • 1/4 cup rice vinegar
  • 1/4 cup light oil (canola, sunflower, vegetable, etc.)
  • 1 Tbsp. Peanut butter (creamy or crunchy)
  • 1/4 cup honey
  • 1 1/2 tsp. sesame oil
  • 1 Tbsp. Soy sauce (I use the low sodium)
  • 1 tsp. siracha sauce
  • 2 tsp. sesame seeds
  • 1 Tbsp. Fresh grated ginger
  • 2 cloves fresh grated garlic
  • 2 chile de arbol, seeded and finely chopped


    Summer Asian Slaw:
  1. Chop and slice veggies and fruit and place in a large bowl.
  2. Pour dressing over and toss to mix.
  3. Serve now or cover and refrigerate. it will get a little watery as it sits.
  4. Dressing:
  5. Add the first 4 ingredients to a bowl and whisk.
  6. Add the rest of the ingredients and whisk.
  7. This can be made ahead of time and stored in the refrigerator for up to a week.
  8. Also great on an Asian style green salad.





One Comment

  1. do you know the calorie/nutrition count for a serving of this great asian slaw?

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