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This is a recipe based on an original chinablue sauce created by Richard Wong.

Tangy Ginger Asian Slaw

0.0/5 rating (0 votes)
  • Ready in: 15 minutes to assemble + at least an hour to chill
  • Serves: 10
  • Complexity: very easy
Tangy Ginger Asian Slaw


  • 1 bag pre-shredded angle hair cabbage and broccoli slaw
  • 1 small carrot, shredded
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon minced fresh or bottle ginger root (no dried)
  • 1/4 teaspoon brown sugar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sesame seeds, toasted
  • finely chopped candied ginger pieces


In a small bowl, combine the cabbage, carrot, onion and radishes.

In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes.

Pour over cabbage mixture; toss to coat.

Cover and refrigerate for at least 1 hour.

Sprinkle with sesame seeds and candied ginger just before serving.

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