Forktionary

Asian Broccoli Coleslaw Recipe

Craving a vibrant and flavorful slaw? This Asian Broccoli Coleslaw is a game-changer! We're talking crisp broccoli slaw tossed in a tangy, savory dressing, then chilled to perfection. The recipe is easily adaptable – buy pre-shredded slaw mix to save time or shred your own for extra freshness. Double the dressing for extra deliciousness, and plan ahead; chilling for at least 4 hours (or overnight!) allows the flavors to truly meld. Get ready for a refreshing side dish that's perfect for barbecues, potlucks, or a weeknight meal!

Prep Time 20 mins
Cook Time 240 mins
Calories 150.1 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Asian Broccoli Coleslaw 74

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Broccoli Coleslaw

  • 1 head green cabbage, about 2 pounds
  • 1 large head fresh broccoli
  • 2 carrots, shredded
  • 4 green onions, thinly sliced
  • 1/4 cup slivered almonds
  • 1/2 teaspoon salt, or to taste; 1/4 teaspoon fresh ground black pepper, or to taste
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons grated fresh ginger
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 - 1/4 teaspoon red pepper flakes (optional)

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How to Make Asian Broccoli Coleslaw

  1. If using fresh broccoli and cabbage, bring a large pot of water to a boil. Add broccoli and cabbage, and blanch for 1-2 minutes. Immediately transfer to a bowl of ice water to stop the cooking process.
  2. Drain the broccoli and cabbage thoroughly. If using pre-shredded slaw mix, skip steps 1 and 2.
  3. In a large bowl, combine the drained broccoli and cabbage (or pre-shredded slaw mix), shredded carrots, and green onions.
  4. In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and red pepper flakes (if using). Adjust the amounts to your taste preferences.
  5. Pour the dressing over the cabbage mixture.
  6. Gently toss to coat evenly. Season with salt and freshly ground black pepper to taste.
  7. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  8. Before serving, toast the slivered almonds in a dry skillet over medium heat until lightly browned and fragrant.
  9. Add the toasted almonds to the coleslaw and gently toss to combine.
  10. Serve chilled and enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

32g

Fat

5g

Carbs

4g

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Salads Sweets & Sides Side Dishes Asian Healthy Vegetarian Vegan Summer Recipes

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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Salads Vegetables Asian Easy Refrigerator Beginner Cook Dinner Party Holiday Event Summer Vegetarian Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Broccoli Taste Mood Savory Equipment 4 Hours Or Less