Published: · Modified: by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Jump to Recipe
Last week I share this delicious Crock PotPineapple Char Siu Pulled Pork recipe. The perfect topping and side dish for thosePineapple Char Siu Pulled Pork sliders would have beenthisRed Cabbage Asian Slaw Recipe.
Except for the fact that I didn't make it the day I made theCrock Pot Pineapple Char Siu Pulled Pork sliders. I just topped them with some of the red cabbage.
It was only after I did that and took my photos that I thought to myself....why didn't you make an Asian Slaw recipe to go with those sliders?
Sometimes I am so in the zone when I am working my brain just won't let me think ahead like that. I have a plan and I'm sticking with it!
So here you are - an Asian Slaw recipethat is perfect served to with Crock Pot Pineapple Char Siu Pulled Pork or Asian Honey Garlic Pork Meatballs or any other Asian dish you might happen to be making.
Don't you just love the bright purple color of this cabbage. Red cabbage comes in a few different bright and bold colors.
It ranges in color from a deep bold maroon to a lovely bright purple like what you see here.
I haven't noticed a difference in the flavor, whether the red cabbage is maroon or purple.
This Asian Slaw recipe is a perfect side dish recipe to go with my Crock Pot Pineapple Char Siu Pulled Pork Sliders. Easy to make and tastes delicious made with red cabbage.
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
Love Asian recipes? Check out my homemade Chicken Won ton Soup recipe
If you love slaw recipes you might like to check out my Copycat KFC How to Make a Sweet Coleslaw recipe also.
More Side Dish
Crock Pot Zucchini Casserole
Sides For Smoked Chicken
Potato Sides For Ribs
Instant Pot Mexican Beef and Rice
About Arlene Mobley
Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.
Reader Interactions
Comments
Slaw girl
Delicious slaw recipe right here. Thank you. We baked some chicken in a sweet rub and it was the perfect pairing. A little bit of sweet and the tang from the slaw was a taste sensation.
Reply
Kimm at Reinvented
I love these types of dressings....excited to try this. Thanks for sharing at Funtastic Friday!
Reply
Carol
Pinned to try this later. Sounds delicious!
Reply
Arlene Mobley
Thanks Carol!
Reply
Sonya
I took this recipe and changed it up, to make it my own. I used green cabbage. I doubled the dressing recipe and then used 1/2 of it to marinate 1 pound of shrimp. A quick saute; served shrimp with brown rice and slaw on the side. Today, I served the leftover shrimp with slaw and dressing over a bed of fresh, raw spinach. Awesome Asian salad. This dressing is absolutely delicious!
Reply
Arlene Mobley
Sonya
Thank you so much for stopping by. I'm so happy to hear that you loved the recipe. Love the way you you made it your own. I bet shrimp tastes delicious cooked in the dressing. I am going to have to try it myself!
Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar, water and ketchup, and a variety of spices and seasoning.
The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy.Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.
Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and freshly ground black pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.
The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.
Assuming that you're storing your coleslaw in the refrigerator — and haven't taken it out for a stretch of time and put it back in — coleslaw can safely last up to five days. However, it's important to remember that this is the maximum amount of time it should be kept.
The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.
Fresh ingredients are key to a good slaw, and KFC does alright for a fast food restaurant. You won't find any wilted cabbage pieces, and the carrots are nice and hard as well. What's more, KFC finely dices everything so you don't have to chew that much, and all the flavors and textures blend perfectly.
Yes, coleslaw can be healthy! The base of coleslaw is shredded vegetables (traditionally cabbage), so inherently coleslaw is vitamin- and fiber-packed and good for you. The issue is the dressing. Most traditional creamy coleslaw dressing is made with high fat ingredients like mayo and has sugar added too.
"But as our sales volumes grew, it just wasn't feasible to keep adding to the menu without taking anything away." Chick-fil-A cut cole slaw from the menu in January to make room for a new "superfood" side of kale and broccolini in a maple vinaigrette dressing.
Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.
Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.
The dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770.
Aussies have been warned to look out for a new dating term that signals their partner is being unfaithful. In a bizarre new trend sweeping online forums and apps, cheaters have taken to calling their affair partners 'coleslaw' because they are a 'side dish'.
It's packed with shredded cabbage and julienned carrots (for health!) and tossed in the holy triumvirate of coleslaw dressing ingredients: apple cider vinegar for acidity, honey for balance, and mayonnaise to tie it all together (feel free to substitute up to half the mayo for tangier Greek yogurt or sour cream for an ...
Cooked red cabbage is 91% water, 7% carbohydrates, 1% protein, and contains negligible fat (table). It has a high content of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV) per 100-gram amount, and is a moderate source of vitamin B6 (17% DV) (table).
Both red and green cabbages help promote a healthy gut (which is what we're all about these days), fight inflammation, boost your immunity, and contain plenty of nutrients your body needs.
This quick and simple coleslaw is made with freshly shredded cabbage and carrots and is tossed in a creamy homemade dressing. It's perfect for picnics and barbecues!
By cutting, crushing or biting into these cruciferous heads, a series of enzymatic reactions is triggered that causes the glucosinolates to break down into allyl isothiocyanate, another volatile compound that gives these Brassicas their fresh vegetal, cabbage-like scent and slightly bitter, peppery bite.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.