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Home > Restaurants > Recipes > Asian Slaw

Asian Slaw

Provided by: Chef Patricia Yeo
Served at: AZ

  • Type of Dish: Sides
  • Servings: 6
  • Cuisine: Asian
  • Special Requests: Healthy, Vegetarian/Vegan
  • Reader Rating: Write a Review

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1/2 cup rice-wine vinegar
1/2 cup lime juice
1 cup canola oil
2 tablespoons sesame oil
1/2 cup sugar
1 head napa cabbage, finely julienned
1 red onion, finely julienned
1 carrot, finely julienned
1 hothouse cucumber, peeled, seeded, and finely julienned
Salt and freshly ground black pepper
1/2 cup bias-cut scallions, green part only
2 tablespoons toasted black sesame seeds
2 tablespoons toasted white sesame seeds


Whisk vinegar, lime juice, canola oil, sesame oil, and sugar together. Add the julienned vegetables to a large bowl and toss with the vinaigrette. The slaw should be made at least an hour in advance so the vegetables have a chance to "pickle" in the vinaigrette. Season to taste with salt and pepper and garnish with scallions and the sesame seeds just before serving. (Published 2000)

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