I love summer salads, and this Asian slaw recipe fits right in with that category. Fruits and vegetables that are visually appealing and taste great as well. With all of the fantastic fruits and veggies available at the moment, there is a plethora of combinations to be made. I enjoy salads year-round, but my favorite is the summer variety.

This recipe for Asian slaw showcases the versatility of the summer salad in all its forms. You can whip this up in just 30 minutes, and it’s full of interesting textures and flavors. It’s delicious enough to eat on its alone, yet versatile enough to serve as a side at a barbecue.

Table of Contents


This dish for Asian slaw is loaded with crisp vegetables. You’ll need the following ingredients:

  • Crispy green and red cabbage – I make my own coleslaw mix by shredding cabbage rather than buying it pre-shredded. Using a combination of red and green cabbage makes for a more visually appealing dish, although any variety can be used successfully.
  • Charred peppers—I used Anaheim and banana peppers, but red bell peppers and poblanos would work too. They heat, color, and flavor.
  • Green onions, cilantro, mint, and basil—I think summer salads need herbs. This blend gives the slaw a fresh, surprise flavor, but you don’t need all these herbs! Utilize what you have. Just one or two herbs would give flavor to the green onions.
  • Peaches — Juicy, sweet peaches complement the savory, crisp ingredients.
  • Seeds or nuts for crunch and toastiness!
  • Delicious ginger miso sauce completes it!
  • Cashew butter, lime juice, sesame oil, miso, and fresh ginger make the dressing creamy, tangy, nutty, and umami. It’s so good you might want to make extra sauce for salads and grain bowls in all week!

Asian Slaw Serving Ideas

This Asian slaw is ideal for lunch prep because it keeps nicely. Enjoy it alone or with AVOCADO SUMMER ROLLS or PEANUT SPRING rolls! Baked tofu or tempeh adds protein.

This Asian slaw is a show-stopping barbeque side dish with its fresh, tangy, umami flavor. Serve it with your grilling or these fun barbecue recipes:

  • Best Veggie Burger
  • Bean burger
  • Portobello Burger
  • BBQ Cauliflower Po’Boy Jackfruit Sandwiches

Quick Glances



  • 1/4 cup cashew/peanut butter
  • white miso paste lime juice
  • 1-teaspoon sesame oil
  • grated ginger
  • 2–5 tablespoons water, as needed


  • 6 to 7 cups shredded red and/or green cabbage
  • Mix of peppers: I used 3 Anaheim and 3 banana peppers; or use 1 red bell and 1 poblano.
  • 2 scallions, chopped
  • ½ cup chopped cilantro, including stems
  • ½ cup fresh basil, Thai basil, and/or mint
  • 2 Thai chiles or 1 serrano pepper, diced
  • Sea salt
  • ¼ cup toasted peanuts, pepitas, and/or sesame seeds
  • 1 ripe peach, thinly sliced


  • Make dressing: Mix cashew butter, miso paste, lime juice, sesame oil, and ginger in a small bowl. Mix in enough water to drizzle. Put away.
  • Char the peppers whole in a dry cast-iron skillet over medium heat for 2 minutes per side. Remove. When cold to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds, and slice horizontally into thin strips.

Combine cabbage, peppers, scallions, cilantro, basil, chiles, and 3/4 of the dressing in a large bowl. Mix well. If desired, add the remaining dressing and sea salt. Top with toasted nuts, seeds, and sliced peaches.

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