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Overhead view of a slaw topped with cilantro and limes, next to a bowl of scallions, a lime slice, and a wooden spoon
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Asian Slaw

This easy Asian slaw is fresh, tangy, and perfect for topping fish tacos with. It only takes 10 minutes to make, and it's loaded with flavor.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Asian
Keyword: asian cabbage slaw, asian coleslaw recipe, asian slaw, chinese coleslaw
Servings: 4 servings
Calories: 216kcal
Author: Alyssa

Ingredients

  • 2 cups slaw mix (cabbage, carrots)
  • 6 scallions, chopped (green and white parts)
  • ½ cup mayonnaise
  • 2 tablespoons soy sauce
  • 1 teaspoon honey
  • ¼ teaspoon ground ginger
  • ½ teaspoons sea salt

Instructions

  • In a large bowl, combine the slaw mix and the scallions.
  • In a separate bowl, combine the mayonnaise, soy sauce, honey, ground ginger, and sea salt, and mix until smooth.
  • Add the dressing to the slaw mixture and toss until all of the veggies are well coated.

Notes

  • To make this recipe gluten-free, replace the soy sauce with tamari or gluten-free soy sauce.
  • This slaw will last in an airtight container in the fridge for up to 1 week.
  • For best results, make this slaw a few hours ahead of time so it can chill in the fridge. 

Nutrition

Serving: 0.5cup | Calories: 216kcal | Carbohydrates: 6g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 981mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg