Asian Slaw

Crisp, spicy and bursting with fresh flavors, this Asian slaw is chock-full of veggies with different textures that’ll make your mouth water! And there are plenty of substitutes to customize this salad to your needs

Asian Slaw

Recipe by Amy Sotis


Prep time


Calories Per Serving




    • 7 tbsp. rice wine vinegar (sub apple cider vinegar)

    • 4 tbsp. sesame oil (sub grapeseed or olive oil)

    • 5 tbsp. creamy peanut butter

    • 3 tbsp. liquid aminos (sub soy sauce)

    • 3 tbsp. stevia (sub honey)

    • 2 tbsp. minced fresh ginger root or 2 tsp ginger powder

    • 1 1/2 tbsp. minced garlic or 2 tsp garlic powder

    • 1 tsp. onion powder

    • 1 tsp. siracha or hot sauce

    • 5 cups thinly sliced green cabbage

    • 2 cups thinly sliced red cabbage

    • 2 cups shredded napa cabbage

    • 2 Carrots, julienned

    • 2 Red bell peppers, thinly sliced or chopped

    • 6 Green onions, chopped

    • 3/4 cup chopped fresh cilantro


    • In a medium bowl, whisk together the rice vinegar, oil, peanut butter, liquid aminos/soy sauce, brown sugar/stevia, ginger, garlic, and other spices.

    • In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro.

    • Toss with the peanut butter mixture just before serving (add chicken, optional).

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