This simple to make cabbage slaw is a great side dish for a stir-fry, or as an addition to a salad. It adds a bit of tang, salt and crunch. It looks colourful and beautiful on the plate as well. It lasts for a few days in the fridge, and I find myself adding it to almost every meal.

Simple Asian-Style Cabbage Slaw
Serves 6
A tangy, salty, crunchy cabbage slaw which is a great addition to salads or stir-fry.
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Prep Time
35 min
Total Time
35 min
Prep Time
35 min
Total Time
35 min
  1. 1/2 head red cabbage
  2. 1/2 head white cabbage
  3. 1/2 cup white wine vinegar or rice wine vinegar
  4. 2 cloves garlic, minced
  5. 2 tablespoons soy sauce (low sodium okay)
  6. 1 tablespoon granulated sugar
  1. Remove the core and outer leaves of the cabbage. Finely slice with a knife. Place in bowl with the minced garlic and toss.
  2. Place the soy sauce, vinegar and sugar in a small saucepan. Bring to a boil. Pour over the cabbage.
  3. Using tongs, mix the cabbage well. Set aside for at least 30 minutes. Stir occasionally.
  1. For a spicier version, add a teaspoon or two of chili paste before boiling. Alternatively, add a few drops of sriracha sauce before serving.
  2. Picture above shows the slaw being served as a side dish with salmon teriyaki and stir fried vegetables.
The Pescetonian
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