This Best Asian slaw with Cashews is similar to a regular coleslaw but the dressing is generally infused with sesame oil, soy sauce, ginger, olive oil, rice vinegar…etc. based dressing.

Asian slaw is a very popular salad( usually served as a side salad) that always includes chopped raw cabbage and sometimes other shredded vegetables. The name slaw is shorthand for coleslaw.

This Best Asian Slaw with Cashews is a great way to eat your colors, so fresh, crunchy, and appetizing! It’s delicious and healthy!

Asian Slaw

The vegetables in Asian slaw are basically like traditional Coleslaw, green/purple cabbages, carrots…etc( you can also use Chinese cabbage) However, the salad dressing is divine, with sweet, nutty, and savory flavors. A good salad dressing is really the key to a salad. Vegetable tosses in this Asian sesame dressing, topped with fresh herbs and toasted nuts even mixed with some soba or ramen noodles. This salad can be served as a side salad or quickly turned into a main meal( great for next day lunch box.) Indeed one of my all-time favorites!

P.S.: Make a large amount, use some as a side salad, then turn it into an Asian noodle salad for main meals! It will last for a few days in the fridge.

For the salad dressing, made from scratch might sound like extra work. That’s why I always recommend using a powerful blender to do the job, save your time and energy! (dump all in and then whizz up, job done in under a minute!)

ingredients in Asian Slaw with cashews

Coleslaw Mix: Here I use shredded green, purple cabbage, and carrot, I like to keep things simple. You can buy store-bought coleslaw mix or make your own.

Roasted Cashew Nuts– Raw cashew nuts toast in an oven at 180 degree for 10 minutes. You can use peanuts if you like. Nuts add crunchiness to the salad!

Cilantro and Spring Onion– fresh herbs give this salad a terrific taste!

Ingredients for Asian Slaw dressing

It looks like there are a lot of ingredients, but don’t worry! I promise you the result would be totally worth it! Dump them all into the blender and let the machine do the work! l always make the triple amount of this dressing, it will last for a week or two in the fridge when anytime you need a speedy salad.

Rice vinegar

Maple Syrup

Peanut Butter– smooth or crunchy up to you.

Olive Oil– or any neutral-flavored oil such as avocado oil…etc.

Ginger– fresh ginger only

Garlic– fresh garlic only

Sesame Oil– black or white sesame oil both are ok. Black sesame oil has a stronger flavor.

Light Soy Sauce– Pick a good brand of light soy sauce( L.K.K., Pearl River Bridge, Ayam…)or gluten-free soy sauce. I haven’t found a Tamari I like, if you have any sugestions, please let me know, highly appreciated:))

Salt– taste if needed more

How to make the best Asian Slaw

Add shredded greens, purple cabbage and carrot into a large mixing bowl along with chopped coriander, spring onion, and roasted cashew nuts.

2. Add Rice vinegar, maple syrup, peanut butter, olive oil, peeled ginger, peeled garlic, sesame oil, light soy sauce, and salt into the blender, whizz up until there are no lumps.

3. Pour the salad dressing into the mixing bowl, then mix them well.

4. Garnish with more fresh herbs and roasted nuts. Serve up!

Note: It will taste better after leaving it in the fridge for an hour!

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