Far-East Summer Slaw Recipe: A Flavorful Asian-Inspired Coleslaw

Far-East Summer Slaw

Far-East Summer Slaw Recipe: A Flavorful Asian-Inspired Coleslaw
Region / culture: Asia | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 6


Far-East Summer Slaw
Far-East Summer Slaw

Far-East Summer Slaw is a refreshing and flavorful dish that is perfect for hot summer days. This slaw is a delicious combination of crunchy cabbage, spicy radishes, and a tangy dressing that will leave your taste buds wanting more.


This recipe is inspired by traditional Asian slaw recipes that use a combination of fresh vegetables and a flavorful dressing. The addition of radishes adds a spicy kick to the dish, making it a unique and delicious twist on a classic coleslaw.


How to prepare

  1. Toss the coleslaw mix and radishes together.
  2. Set them aside.
  3. Mix the other ingredients well.
  4. Pour the dressing over the slaw and toss it.
  5. Cover and refrigerate until it is ready to be served.


  • Add sliced almonds or sesame seeds for added crunch.
  • Use a different type of vinegar such as apple cider vinegar or white wine vinegar for a different flavor profile.

Cooking Tips & Tricks

Make sure to thinly slice the cabbage to ensure that it is easy to eat and has a nice crunch.

- For a spicier slaw, add more crushed red pepper to the dressing.

- You can also add other vegetables such as shredded carrots or bell peppers for added flavor and color.

Serving Suggestions

This slaw can be served as a side dish with grilled chicken or fish, or as a light and refreshing lunch option on its own.

Cooking Techniques

Make sure to toss the slaw well to ensure that the dressing is evenly distributed.

- Refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

You can use pre-shredded coleslaw mix instead of slicing the cabbage yourself.

- Honey or maple syrup can be used as a substitute for brown sugar in the dressing.

Make Ahead Tips

This slaw can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve the slaw in a large bowl or on a platter garnished with fresh herbs such as cilantro or mint.

Pairing Recommendations

This slaw pairs well with grilled meats such as chicken, pork, or shrimp.

- It also goes well with Asian-inspired dishes such as stir-fries or sushi.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- This slaw is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving



- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 9g


- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g


- Protein: 2g

Vitamins and minerals

Vitamin C: 45% DV

- Vitamin A: 10% DV

- Iron: 6% DV


This recipe is gluten-free and dairy-free.


This Far-East Summer Slaw is a low-calorie and nutritious dish that is packed with vitamins and minerals. It is a great side dish or light meal option for those looking to eat healthy.


Far-East Summer Slaw is a delicious and healthy dish that is perfect for summer gatherings or as a light and refreshing meal. With its crunchy cabbage, spicy radishes, and tangy dressing, this slaw is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, and I was wandering through a bustling market in a far-eastern country. The air was filled with the fragrant scents of exotic spices and fresh produce, and I couldn't help but feel inspired by the vibrant colors and flavors surrounding me.

As I browsed through the stalls, a friendly old woman caught my eye. She was selling an array of fresh vegetables and herbs, and her weathered hands moved with practiced ease as she chopped and sliced. Intrigued, I approached her and struck up a conversation. She smiled warmly at me and began to tell me about a traditional dish from her homeland - Far-East Summer Slaw.

She described it as a light and refreshing salad, perfect for hot days when you crave something cool and crisp. The key, she said, was in the balance of flavors and textures - crunchy cabbage, sweet mango, tangy lime, and a hint of spice from fresh chili peppers. I could practically taste it as she spoke, and I knew I had to learn how to make it for myself.

The old woman graciously agreed to teach me her recipe, and we spent the afternoon together in her small kitchen, surrounded by the tantalizing aromas of sizzling garlic and ginger. She showed me how to shred the cabbage thinly, dice the mango into small cubes, and finely chop the herbs for a burst of freshness. The dressing was a simple yet flavorful combination of fish sauce, lime juice, and a touch of sugar to balance the acidity.

As we worked side by side, she shared stories of her own family and the traditions that had been passed down through generations. I listened intently, absorbing every detail and savoring the sense of connection that food can bring. Cooking, I realized, was more than just following a set of instructions - it was a way to preserve memories and honor the past.

When the Far-East Summer Slaw was finally ready, we sat down together to enjoy our creation. The first bite was a revelation - the crunch of the cabbage, the sweetness of the mango, the zing of the lime, all coming together in perfect harmony. It was a taste of far-away lands and distant memories, a reminder of the power of food to transport us to places we've never been.

After that day, Far-East Summer Slaw became a staple in my own kitchen. I would make it for family gatherings, potluck dinners, and lazy summer picnics in the park. Each time I prepared it, I would think back to that hot summer day in the bustling market, and to the kind old woman who had shared her recipe with me.

Years passed, and the recipe for Far-East Summer Slaw became a cherished part of my culinary repertoire. I would tweak it here and there, adding a pinch of this or a dash of that, but the essence of the dish remained the same. It was a reminder of the bonds we forge through food, of the stories we share and the traditions we carry on.

Now, as I sit in my kitchen, surrounded by the familiar sights and smells of home, I can't help but feel grateful for all the recipes I've collected over the years. Each one tells a story, a tale of far-off lands and cherished memories, of lessons learned and traditions upheld. And as I prepare a fresh batch of Far-East Summer Slaw, I know that the old woman in the bustling market would be proud to see how far her recipe has traveled - and how many smiles it has brought to my face.


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