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Asian Slaw (with Spicy Soy Sesame Dressing)

Asian Slaw


Asian Coleslaw Recipe with Spicy Soy Sesame Dressing

3-4 cups coleslaw (carrots, green and red cabbage)
1 cup precooked edamame (shelled soybeans), frozen and thawed
1 1/2 cups water (to boil the edamame)
2 small radish, thinly sliced (optional)
Spicy Soy Sesame Dressing
Slivered almonds
Toasted sesame seeds
Shichimi togarashi (Japanese 7-spice blend or chili flakes)

Spicy Soy Sesame Dressing:

1/4 cup light soy sauce
1/2 cup brown sugar
1/4 cup sesame oil
2 tablespoons almond butter
2 tablespoons apple cider vinegar
1 tablespoon rice vinegar
2 teaspoons toasted sesame seeds
1-2 tablespoons shichimi togarashi (Japanese 7-spice blend), or red chili flakes
Salt and sugar to taste


1. Bring a pot of water to boil. Lightly blanch the precooked shelled soybeans for a quick 1 minute when the water starts to shimmer. Dish out, drain, dry and chill in the refrigerator until ready to use.

2. Make the Spicy Soy Sesame Dressing. Adjust seasoning as per taste. Set aside.

3. In a large bowl, mix all the vegetables well. Lightly spoon generous amount of Spicy Soy Sesame Dressing over it, stir well, and chill in the refrigerator until ready to serve.

4. Just before serving, add extra dressings, toasted sesame seeds, almonds and chili flakes as per taste.

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7 COMMENTS... read them below or add one

  1. Scarlett

    This was a great asian slaw. I didn’t use red cabbage or edememe, but did use the radishes. I didn’t have almond butter, so I ground up some flaked almonds with a mortar and pestle and a little olive oil. I also used only a small amount of sesame oil as I find it easily overpowers other flavors. I then grilled chicken that I had marinated in Thai green curry paste mixed with some coconut milk with some fish oil added, and had a salad made with the grilled chicken, the slaw, and some butter lettuce. Great! I’m going to try it next with peanut butter and peanuts instead of the almond flavor, and some different protein, maybe shrimp.

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