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Asian slaw made with shredded purple cabbage, fresh lime juice, fish sauce and sesame oil in a large white serving bowl.

Asian Slaw Recipe

Crunchy purple cabbage slaw tossed in a bright, tangy Asian dressing with scallions and sesame seeds. A quick, make-ahead side that’s perfect with pulled pork, salmon, tofu or rice bowls.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients  

  • 2 tablespoons fresh lime juice
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 Tablespoon extra-virgin olive oil 
  • 1 (1/2-pound) wedge purple cabbage, cored and finely shredded
  • 1/2 cup chopped scallions (green parts only)
  • 2 teaspoons white sesame seeds 

Instructions 

  • In a large bowl, whisk together the lime juice, fish sauce, sesame oil, sugar and olive oil. 
  • Add the cabbage, scallions, and sesame seeds to the bowl and toss thoroughly until well coated then serve. (For maximum flavor, cover and refrigerate the slaw for 2 hours then stir and serve.)

Notes

  • Storage: Store the slaw in an airtight container in the fridge for up to 3 days. Just give it a quick toss before serving.
  • My favorite way to enjoy this slaw is piled atop balsamic honey pulled pork sandwiches.
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