Asian Vegetable Slaw Recipe

Name: Asian Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup peanut oil; 3 tablespoons rice wine vinegar; 1 lime, juice of; 1 lemon, juice of; 2 tablespoons soy sauce; 1 tablespoon mirin (Japanese rice wine); 1 tablespoon sake; 1 tablespoon nam pla (Thai fish sauce); 1 teaspoon chili paste (sriracha); 2 tablespoons sugar; 1 teaspoon minced ginger; 1 carrot, trimmed, peeled and julienned; 1 leek, trimmed, washed and julienned; 1 cup bok choy or 1 cup other cabbage, shredded; 1 seedless cucumber, washed, trimmed and julienned

Servings: persons

¼ cup peanut oil
3 tablespoons rice wine vinegar
1 lime, juice of
1 lemon, juice of
2 tablespoons soy sauce
1 tablespoon mirin (Japanese rice wine)
1 tablespoon sake
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon chili paste (sriracha)
2 tablespoons sugar
1 teaspoon minced ginger
1 carrot, trimmed, peeled and julienned
1 leek, trimmed, washed and julienned
1 cup bok choy or 1 cup other cabbage, shredded
1 seedless cucumber, washed, trimmed and julienned

1
In a medium bowl, whisk together the peanut oil and rice wine vinegar.
2
Add the lime and lemon juices and whisk to combine.
3
Whisk in the soy sauce, mirin, sake, nam pla and sriracha.
4
When well combined, stir in the sugar and garlic.
5
Set aside.
6
Place the carrot and the leek in boiling salted water for 30 seconds to set the color.
7
Immediately drain and refresh under cold running water until well chilled.
8
Pat dry.
9
Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber.
10
Add the reserved sauce and toss to combine.
11
Cover and refrigerate for 2 hours before serving.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup peanut oil, 3 tablespoons rice wine vinegar, 1 lime, juice of, 1 lemon, juice of, and more.

Yes, Asian Vegetable Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Vegetable Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions