Asian Slaw

Asian Slaw

Prep Time


Cook Time



Asian Slaw

Recipe Courtesy of Williams-Sonoma.

Widely used in Asian cuisines, rice vinegar is made from fermented rice and is a bit milder than most Western viengars. It is available either plain or sweetened (also known as seasoned rice vinegar). Use unseasoned variety for this recipe.


  • 2 garlic cloves, finely minced
  • 1 tablespoon grated fresh ginger
  • 5 tablespoons unseasoned rice vinegar
  • 5 teaspoons fish sauce
  • 5 teaspoons sugar
  • 1/4 cup canola oil
  • 1 tablespoon toasted sesame oil
  • 1/2 pound crabmeat, picked over to remove any shell fragments
  • 1/2 large yellow bell pepper, seeded and diced
  • 1/2 large red bell pepper, seeded and diced
  • 1/4 cup plus 2 tablespoons chopped fresh cilantro
  • 1/2 large green cabbage, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 2 large carrots, peeled and grated
  • 6 green onions, white and light green portions, sliced diagonallly
  • 3 large radishes, thinly sliced
  • 3 tablespoons toasted sesame seeds


  • 1 In a small food processor, pulse together the garlic, ginger, vinegar, fish sauce and sugar. With the machine running, drizzle in the canola and sesame oils and process until smooth.
  • 2 In a small bowl, stir together the crabmeat, 2 tablespoons each of the yellow and red bell peppers, the 2 tablespoons cilantro and 2 tablespoons of the dressing. Set aside.
  • 3 In a large bowl, stir together the green and red cabbages, the remaining bell peppers, the carrots, green onions, redishes, the 1/4 cup cilantro and 2 tablespoons of the sesame seeds until well combined. Add the remaining dressing and stir to combine.
  • 4 Divide the slaw among 4 bowls or plates and top each with one-fourth of the crab mixture. Sprinkle with the remaining 1 tablespoon sesame seeds and serve immediately. Serves 4.


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