Like most people who often cook from scratch, I have gotten used to peeling and chopping all my own vegetables, making my own dough, and—not to be overlooked—doing lots of dishes!
So when I recently decided I’d like to try making a “real food” coleslaw dish, I looked at the green and purple cabbages in the produce section of the supermarket and thought 2 heads of cabbage was an awful lot to buy (and chop up) for one small colorful dish of coleslaw. I asked the produce manager if he could cut the cabbages in half for me when he pointed in the direction of pre-cut, bagged cabbages just for the purpose of making coleslaw—duh!
I am so used to not being able to buy “convenience” food anymore that it didn’t even dawn on me to buy these ingredients pre-cut and ready to go. What a time saver (and a more appropriate amount of food)! For another Asian-inspired dish, make this Lo Mein.
By adding radishes and omitting the traditional creamy sauce, we end up with this tangy recipe that incorporates a delicious Asian dressing that would honestly be great on any salad. Enjoy!
Asian Cole Slaw
Ingredients
- 3 cups chopped coleslaw ((1 10-oz bag))
- 2 small radishes, julienned
- 1/3 cup green onions (chopped)
- 1/3 cup cilantro (fresh, chopped)
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons ginger (fresh, peeled and minced)
- 1 teaspoon lime juice (fresh)
- 1 dash red bell pepper
- sesame seeds (toasted (optional, for garnish))
Instructions
- In a large bowl toss together the cole slaw, radish, green onions, and cilantro. Set aside.
- In a countertop blender (or using a handheld immersion blender) puree together the soy sauce, honey, vinegar, oil, ginger, lime juice, and red pepper.
- Pour the dressing over the coleslaw mixture and combine until evenly coated. Garnish with toasted sesame seeds (if desired) and serve.
I love Pulled Pork and want a creamy mayo recipe that fits that rules that I can use to make a creamy coleslaw! Any ideas anyone?
Thanks
Hi Jenny. This Asian cole slaw is Lisa’s recipe: https://www.100daysofrealfood.com/?s=asian+slaw. For a creamy version, I really like this recipe: http://www.thesimplemoms.com/2012/07/a-simple-real-food-recipe-coleslaw.html.
This would go really well as a side to your Asian Lettuce Wraps recipe in your 100 Days of Real Food book!
May I ask what brand of Soy Sauce you use?? We love Spy Sauce but I couldn’t find one that fit the rules (less than five ingredients, all names I could read))?? Thanks for your help…your blog has really helped my family eat healthier & be more aware of what we are putting into our bodies! :)
Hi Lorraine. Look for an organic Tamari soy sauce.
We made this as a side to your sloppy joe recipe and it was perfect.
Yay, it is nut free! Asian recipes tend to have peanut/tree nut something or other which doesn’t work in our household. Excited to try this. Love cole slaw and have been looking for a recipe without mayonnaise. And I love radishes!
I enjoyed this salad a lot. However, the soy sauce was a little overpowering for me. I would cut back the soy perhaps to 2- 1 1/2 TBSP and increase the vinegar. Very refreshing salad. Thanks for sharing! Be Blesssed!
NEVER too much cabbage! Take what you have left (chopped fine)- using a glass or nonreactive metal bow to hold veggies (experiament!) Use your favorite recipe for refrigerator veggies- cider vinegar, sea salt, blk. pepper, sweeten with honey to tas, add asian spice mix, pour over slaw& veggies Mix well and spoon into a GLASS jar I use a gallon one. Don”t get carried away w/sweet or salt. You can keep this in your frig for weeks- it won’t last that lokg- LOL When you want stir fry, asian slaw what ever, drain several cups veggies-pour juice back in jar you may want to rinse lightly so vinegar isn’t too strong. YUM good bye expensive precuts, Use your imagination and taste as you go, jicama, brocalli, sweet peppers, onions, celery, cauliflower, kohlrabi, any of your left over asian green. Eat cheap& well
Becca, have you tried peeling ginger with a spoon? It works like a charm, and made me less afraid of working with it! Now I just buy it, peel it, and whatever is left, I toss in the freezer to save for next time!
Just one more note: pre-cut packaged veggies are usually treated with thing called potato bleach – or they would develop brownish marks all over – try cutting them and leave in the fridge for two days and then check – you will note difference from the ones in shops, yours will surely wilt and go brownish…so, if using pre-cut, make sure to rinse them well if your family is sensitive..But then gain – rinsing something chopped so fine…one would wash away much of its goodness…
Is there an alternative to fresh ginger? Could I use my ginger in my spice cabinet? The idea of peeling and grating ginger is not very appealing! :) Thanks so much!
I wash my ginger and throw it in the freezer. Then when I need it I just grate it off…no peeling!! Frozen ginger grates easily and it keeps a long time in the freezer. Fresh ginger is a flavour I love and I wish I could remember who told me this hint because it is great!!
I was just going to post that idea about freezing and grating it (I use a very fine grater that I got (on sale) at the kitchen shop and it works great – no chunks of ginger in your teeth :)
Perfect timing for this recipe, thanks! I just received 2 little cabbages in my veggie delivery today and was wondering what to do with them!
My youngest son has a soy allergy. I love this slaw recipe, except for the use of soy sauce. Any ideas for substitutions (or could I just take it out and still have a nice flavor)? Thanks.
Tamari sauce is a great substitute for soy, and it’s gluten free.
Try Braggs liquid aminos
Coconut aminos would work well also.
Hi Lisa,
I am trying to feed my family of 5 real foods on a budget and was wondering what your average grocery bill is each week/month? Any tips would be great!!
Sarah
Hi Sarah. Have you seen Lisa’s 100 Days on a Budget post? Here you go: https://www.100daysofrealfood.com/100-days-on-a-budget/. Lots of info and reader comments to take in. Best of luck. ~Amy
Do you know if this company uses pesticides? I didn’t see anywhere on thier site that said their food is organic?
Definitely not organic. Copied from the website itself in the agricultural chemicals portion of “about us”. I don’t know, however, where radishes fall on the spectrum between “dirty dozen” and “clean fifteen”
‘Agricultural Chemical Use
Duda Farm Fresh Foods was an early adopter of integrated pest management practices, which uses beneficial insects to naturally reduce plant pests. Since the 1950s, we have used professional, licensed “scouts” and “pest control advisors” to assist our farmers with the judicious application of agricultural chemicals.
Another great way to enjoy radish slices is grilled with a little olive oil then use as a topping on your pizza. My boys really like it this way.
PS- I typically do an asparagus, mushroom, radish pizza. Sooo good.
This looks good and fresh. I will try this.
Thanks!
I’m so glad you gave radishes a little attention. They look like there’s nothing going on nutritionally, but they’re actually in the same family as cabbage and quite health supportive. I absolutely love vinegar-based slaws. I will definitely try this maybe with some toasted cashews on top!
I make something similar but add fried noodle sticks. Gives a nice textual crunch. Bit like the radish I guess. Great recipe. Great post.
A note about pre-washed veggies: Wash ithem anyway, organic or regular! I discovered a live cricket in a container of pre-washed, organic baby spinach, and I discovered a dead and moldy fly in a bag of pre-washed organic romaine lettuce. Eww!
Did you use the broccoli slaw on purpose, or do you think bagged shredded cabbage would work just as well?
Hi Mary Beth. You could use whichever type you prefer. ~Amy
I find pre-cut veggies especially useful for coleslaw and stir fries even. But I’ve often come across articles that say pre-cut veggies lose their nutrients pretty fast if not used within 8 hours of cutting. So although huge timesavers and great dinner sides, I feel super guilty at times using the pre-cut stuff. Any advice there Lisa? Thanks so much
Hi Rain. It is true that vegetables lose some nutrients after being cut. That’s true even for the ones you cut at home and store in your fridge. Sometimes, however, convenience in cooking is worth the sacrifice of some vitamin C. :) I get the guilt but it’s okay to enjoy the time savings every once in a while. ~Amy
I do like the convenience of precut veggies and bagged salads, but I worry that the washing process that they undergo may use chemicals I’d prefer to steer clear of. Do you know?
Anne – I think this post I wrote about bagged baby carrots (and how they are processed) may answer some questions for you: https://www.100daysofrealfood.com/2012/12/11/the-truth-about-baby-carrots/
This looks great! Do you have a recipe for a real food vinegar sauce to make this in a non-Asian variety?
Hi Danielle. This is the only coleslaw recipe we have at this time. :) ~Amy
My hubby loves Asian coleslaw. I love the fact that’s REAL. Definitely giving this a try.