Asian Slaw

  • Author: Meagan


Deanna’s idea!  And this is different from Szechuan Slaw – the key is finely shredded cabbage, and lots of it, the girls even asked for seconds!  Enjoy!



Asian Slaw

2 packages (10 oz/283 g) finely shredded cabbage

12 red apples, cored and diced with the skin on

26 green onion, diced

sunflower seeds or toasted nuts or anything else that you can think of


3 T. seasoned rice vinegar

2 T. EACH sugar AND canola oil

1 T. EACH soy sauce AND honey


Combine all of the dressing ingredients in a small pot and bring to a boil while stirring.  Cook for about 1 minute then remove it from the heat and allow it to cool.  Toss with all of your salad ingredients and then cover and refrigerate until it’s time to eat!

  • Category: Salad, Cabbage


From Meagan's Kitchen

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