This Asian Red Cabbage Slaw is not only delicious but also a feast for the eyes. The bright colors combined with bold flavors make this Asian slaw a recipe you’ll want to make over and over. Creamy Cilantro Lime Dressing brings out the flavor in the fresh veggies and is great for any type of salad.
Adding Volume to your Plate
Coleslaw is a great way to add volume to a meal with less calories than a lot of other heavier sides. I actually eat this Asian red cabbage slaw as a meal topped salmon or chicken. Shrimp would also be a protein that would be great with this dish. The recipe is easy to prepare and is a really fun dish to bring to parties. If you don’t have red cabbage you can always substitute white cabbage or even use pre cut coleslaw mix
Prepare Asian Red Cabbage Slaw ahead of time.
If you are making this dish ahead of time there’s a few things you need to know. As a general rule coleslaw is best made ahead of time so the ingredients can combine and develop flavor. The problem is that red cabbage tends to bleed it’s purple colors turning the slaw a pink purple color that’s not as appealing. If it’s just for you and you don’t care then go ahead and combine the ingredients ahead.
If you’re making this for a party and want it to look beautiful there’s two steps that can keep your slaw looking great. Note* to cut the red cabbage as thin as possible I use a Japanese Mandolin. Always be very careful when using a mandolin and use the guard as well as a Cut Glove to protect your digits.
First after you thinly shred your red cabbage lightly salt the cabbage, let it sit for 10 minutes then rinse under cold water. This will purge a lot of the red color that will bleed out. Then pat the cabbage dry and make your slaw as the recipe calls for.
The other step is to make the dressing separately and then toss the slaw about 20 minutes before serving. You’ll have all the beautiful colors and the flavor is still fantastic.
Customize your Slaw
You can always customize this slaw to fit your nutritional goals, if you want to lower the carbs than I recommend skipping the carrots and edamame. If you want this to be lower in fat you can skip the mayo and add an extra plush of vinegar. Use any ingredients you like and try different combinations. This recipe is so versatile and can be used in lots of different ways. One of my favorite ways to use this slaw is as a topping for pulled pork tacos or even as a condiment for your low carb lettuce wraps.
More Asian Inspiration
- Asian Keto Beef Heart Satay
- Cold Sesame Noodles w/ Hearts of Palm
- Kung Pao Beef
- Low Carb General Tso Chicken
- 8 cups Red Cabbage One Medium Head
- 1 cup Edamame
- 1 cup Sliced Seedless cucumber
- 1/2 cup Sliced Scallions
- 1/4 cup Sliced Bananna Peppers
- 1/2 cup Shredded Carrots
- 3 tbsp Chopped Cilantro
- 2 Limes Juice and Zest
- 1/4 Cup Mayonnaise
- 2 tbsp Coconut Aminos
- 2 tbsp Sambal Oelek
- 2 tsp Sesame Oil
- 1 tbsp Fish Sauce
- 1 tsp White Sesame Seeds
- 1 tsp Black Sesame seeds
- Using a Japanese Mandolin thinly shave the red cabbage. Before slicing cut the cabbage into quarters and remove the core. Slice the cabbage as thin as you like. Be careful not to cut your fingers. Let those last few slices go. It’s not worth it.
- Next slice the scallions, carrots, cucumber and rough chop the cilantro.
- Make the Creamy Cilantro Lime Dressing by whisking together the mayo, fish sauce, coconut aminos, lime juice and zest, sesame oil and sambal oelek
- In a large mixing bowl pour in your, red cabbage, carrots, scallions, cucumbers, banana peppers, cilantro and edamame. Then pour over the dressing and toss to combine. Garnish with sesame seeds, cilantro and a few extra edamame beans.
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