Easy Asian Style Coleslaw
Crisp and fresh with a light citrus dressing, this Easy Asian Style Coleslaw is the perfect addition to any summer cookout. Incredibly easy to make and ready in just minutes, this simple side dish is loaded with snow peas, edamame, carrots, cabbage and more.
This post was created in partnership with KitchenAid®, all opinions and statements are my own…as always.
Who’s ready for the 4th of July? I can tell you that I am NOT. It seems like the summer is whizzing by even though the first day was just this week. But with the holiday less than two weeks away, I can’t but feel like summer is slipping through my fingers like dry sand on the beach. I’m definitely not ready for school to start since my little guy will be starting kindergarten. It’s weird and scary and I wish he would just stop growing up. I know it’s not possible but I can dream…and while I do that I’ll pack his little brain full of awesome summer memories, like catching fireflies, saving lady bugs, running around with his friends until he’s a sweaty sticky mess and eating tons of watermelon, peaches and ice cream. I have so many wonderful summer memories from when I was young and a lot of them revolve around food. Yep, my food obsession started at a young age and I was smitten with summer side salads like macaroni salad, potato salad and coleslaw. You can call me weird, I know most kids were clamoring for s’mores…but me, side dishes stole my heart.
And not just any side salad, it had to have a twist like a bit of lobster thrown in for good measure or a tangy, sweet, gingery twist like this Easy Asian Style Coleslaw. The bright colors always caught my eye and the crisp cabbage was a crunchy, refreshing spoonful of wonderful summer flavor. I decided to create this amazingly tasty summer memory using KitchenAid® Food Processor Attachment for my stand mixer. This food processor is a little powerhouse ready to make short work of any vegetable you want to shred. Dice, slice, shred and julienne your favorite fruits, vegetables and hard cheeses. Simply attach to the hub of your stand mixer and get processing. The exclusive ExactSlice™ System allows you to slice from thick to thin with one slide of the lever. It’s simply amazing and helped me whip up this Asian Style Coleslaw in just minutes.
Because the food processor is a bit smaller than my full size food processor, I did have to cut the cabbage into smaller pieces so it fit in the feed tube. But it shredded my veggies into the perfect size so each bite of slaw has the perfect balance of cabbage, carrots, edamame, cilantro, snow peas and scallions. Every single bite is bursting with fresh flavor that compliments just about any grilling recipe from barbecue chicken to ribs. It’s also fabulous with these Asian Style Wings!
After you shredded all the veggies for your Easy Asian Style Coleslaw, you then toss everything into bowl until it’s thoroughly combined. Whisk together a few ingredients for your dressing like ginger, mirin, soy sauce, lime juice, rice vinegar and Sriracha for a kick. Toss your salad with the dressing and either serve immediately OR cover, chill and serve later in the day. I love serving it later to give the flavors time to dance and get happy.
Either way, you’re going to wow any guests at any barbecue or picnic this year. And if the weather is really scorching, serve a heaping pile of Asian Style Coleslaw with a bit of your leftover Sunday chicken for an easy main course salad that won’t leave you sweating bullets from standing over a grill. So, there you have it….my summer memory. Bet you don’t think I’m that strange anymore, right? So….tell me, what’s YOUR favorite summer memory?
Get the Recipe: Easy Asian Style Coleslaw
- 1/2 head green cabbage, cut into quarters
- 1/2 head red cabbage, cut into quarters
- 1 cup matchstick cut carrots
- 1 cup chopped snow peas
- 1 cup frozen edamame, thawed
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted sesame seeds
- 1/4 cup soy sauce
- 4 tablespoons honey
- 4 tablespoons rice vinegar
- 2 tablespoons mirin, sweet rice wine
- 2 tablespoons Sriracha, chili sauce
- 1 tablespoons lime juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- Using the shredding blade on your food processor with a bowl placed underneath, insert the cabbage into the feed tube and shred. Repeat until all the cabbage is shredded.
- Add the carrots, snow peas, edamame, scallions, cilantro and sesame seeds to the cabbage. Toss to combine.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin, Sriracha, lime juice, salt and pepper until combined.
- Pour the dressing over the slaw and toss.
- Serve immediately or cover and refrigerate for up to 2 hours.