I am absolutely in love with the concept of slaw. This dish is typically thought of as a combination of shredded cabbage and a mayonnaise sauce, but it doesn’t need to be like that. There are all sorts of styles and varieties that you can make that are healthier and full of interesting flavors. Long story short, the idea of thinly sliced, cold vegetables in a light dressing is always appealing to me on a hot summer day. It’s also a versatile side dish; an excellent idea for a casual dinner party, a barbecue or something that you make in a big batch on the weekend and pack for lunches throughout the week.
For a recent dinner party, I made this vegetarian, Asian-style slaw with cabbage, shaved carrots and a ton of green onions. I tossed it in a simple, homemade ginger-garlic vinaigrette and served it alongside some homemade chicken satay + peanut sauce. For some additional crunch and flavor, I sprinkled some sesame seeds and chopped peanuts on top.
In this post I am going to show you how to make the slaw itself, but I’ll also show you how I ate it in a variety of ways, displaying the versatility of this dish.
What will you need?
1 small purple cabbage, thinly sliced
2 large carrots, shredded
4 large green onions (white and green parts), sliced
1/4 cup roasted peanuts, chopped
2 tbsp sesame seeds
Optional (for salad version): 1 large head of romaine
For the dressing:
1/2 cup rice wine vinegar
2 tbsp soy sauce
2 tbsp sesame oil
1 clove garlic, finely chopped
1/2 inch slice fresh garlic, finely chopped
1/2 cup mixture parsley and cilantro, coarsely chopped
How do you make it?
In a large bowl, combine your sliced cabbage, carrots and green onions.
In a small bowl, combine all of the ingredients for your dressing. Sooooo so so fresh and flavorful!
Throw some sesame seeds in the bowl and pour the dressing over the cabbage mixture. Stir well to combine.
At this point, you could chill the mixture for a little while and then throw some peanuts and sesame seeds on top and serve as is. For this dinner party, I made somewhat of a “salad” with the thai slaw on top of it. I plated some crisp, fresh romaine…
Added a scoop of the thai slaw on top and garnished appropriately…
And served this beautiful salad to my dinner guests. We also made homemade chicken satay so some people put the chicken on top of the salad. Mmmm mmm I love summer cooking SO MUCH!