Asian Cabbage and Kale Slaw

Asian Cabbage and Kale Slaw (A Seat at the Table)

Lots of people have mixed feelings about coleslaw.  With the watery, mayo-laden minced versions out there, I can understand the less than enthusiastic response that slaw gets.  However, here’s a new take on your average cabbage coleslaw.  This version has just a hint of mayo, combined with some fresh ginger and other Asian flavors for a fresh, flavorful coleslaw that is unlike anything you’ve had before.  I got this recipe from another church lady.  My mom had been raving about it, and when I tried it at one of our church’s potlucks I finally understood the rave reviews.  I made this with a combination of cabbage and kale and other vegetables I had on hand.  However, you can also buy 2 bags of slaw mix and shredded red cabbage if you’re looking for less chopping.

Asian Cabbage and Kale SlawAsian Cabbage and Kale Slaw (A Seat at the Table)

Serves 10

  • 1/4 cup rice vinegar
  • 1/4 cup mayonnaise
  • 2 Tbsp granulated sugar
  • 1 1/2 Tbsp grated fresh ginger
  • 1 Tbsp soy sauce
  • 6 cups shredded green cabbage
  • 3 cups finely chopped kale
  • 1 bell pepper, diced
  • 1 cup shredded carrots
  • 2 cups snap peas, chopped
  • 1 bunch green onions (about 4-5), chopped
  • 1 bunch cilantro, chopped

In a small bowl, whisk together the rice vinegar, mayonnaise, sugar, ginger, and soy sauce.  Refrigerate dressing for at least one hour or overnight.

In a large bowl, combine cabbage, kale, carrots, snap peas, green onions, and cilantro.  Toss with dressing and serve.

Print Friendly, PDF & Email

Leave a Comment