Home ยป Asian Cabbage Slaw

Asian Cabbage Slaw

Top of the mornin’ to ya!

Blogging from Chicago – I’m here safe and sound, though the traffic nearly killed me! Note to self: the Dan Ryan at 6pm is a very poor life choice. Don’t make it again…

After the overwhelming love, support, and drool for yesterday’s post on The Ultimate Sriracha Burger, it’s only appropriate to show that the meal was, in fact, balanced-ish (the burger was a worthy splurge). It included healthy fats, too. And something green. And something purple – beets! I love beets so much that I’m going to make muffins out of them next week. Oh, yes. I’m going there…

While I subbed in beets for the red onion, I would highly recommend both in this recipe. I mean, why not? I also recommend using any must-go veggies – this slaw is so versatile and once again…why not? 😉

The real reason behind this recipe, however, is Mr. P’s distaste for mayonnaise. While I think mayonnaise-haters are LUNATICS (Mmm…mayonnaise!), I know there are lots of you loonies out there.

Admittedly, I learned an important life lesson. While mayonnaise rules the world of slaw, one darn good slaw can come about with no mayonnaise at all. There, I said it. For the whole world (potentially, but highly unlikely) to read.

If you’re looking for a lighter, heart-healthy coleslaw, here you have it. If you hate mayonnaise but like slaws, here you have it. I’m such a people-pleaser, I tell ya. And if that isn’t convincing enough, Mr. Prevention actually took these leftovers for lunch. That speaks volumes…take my word for it!


Asian Cabbage Slaw slightly adapted from Food, Fitness, Fresh Air

1 small red or green cabbage (or 1/2 large), thinly sliced or shredded
2 carrots, shredded
1/2 cucumber, diced
1/2 cup cilantro, chopped
1/4 cup red onion, minced (I subbed in beets)

1/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 1/2 Tbsp sugar
1 1/2 Tbsp low-sodium soy sauce
2 cloves garlic, minced
1 serrano chile, minced, or 1/8-1/4 tsp. dried crushed red pepper
2 scallions, chopped


In large bowl, toss together cabbage, carrot, cucumber, cilantro, and red onion.

In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with scallions, and serve, or allow a couple hours for flavors to marinade before garnishing. Yield: 12 servings (1/2 cup each).

Nutrition Information (per 1/2 cup): 67 calories; 4.5 g. fat; 0 mg. cholesterol; 90 mg. sodium; 6 g. carbohydrate; 1.4 g. fiber; 0.92 g. protein

Result: I thought I would like this dish, but I ended up LOVING this slaw. As a huge mayo fan, I was sure a vinegar and oil-based slaw just wouldn’t add up…wrong! And much to my surprise, Mr. Prevention loved this slaw, too. Shocked us both – a great, healthy side dish perfect for summer. Enjoy!


There is lots going on career-wise for me. Mid Ohio Nutrition Specialists is on track to land business contracts with 11 YMCA’s in the Columbus area, offering our 7-week weight management support group. WOO! And secondly, I am going to be teaching THREE classes this fall – Medical Nutrition Therapy (6 hours), Nutrition Care Process (2 hours), and Nutrition for a Healthy Lifestyle (5 hours). Translation: amazing opportunity, totally pumped, rather overwhelmed already! Creating curriculum is tough, especially when you work in dialysis AND spend a lot of time and energy trying to get a private practice up and running. Should make for an interesting, exciting, rewarding fall!

I’m off to play with my mom…we’re going to get into trouble in the city and meet my brother for lunch! 😀

Question: What was your favorite class/subject in high school/college?

Have a great day!

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  1. August 4, 2011 / 7:15 am

    Seems like you made this slaw just for me! I know I would LOVE it!

    Wow you ARE going to be having a busy fall…but I know you’ll rock it, no matter what you do.

  2. August 4, 2011 / 11:02 am

    Glad you and Mr. P loved it! Looks great with the beets. I could never be a mayo hater, but it’s always nice when something traditionally mayo-filled can taste great without the white stuff!

    • Nicole
      August 4, 2011 / 11:16 am

      Thanks for yet another great recipe, Grace!!

  3. August 4, 2011 / 1:46 pm

    How exciting!! You’re going to be busy, but I know how much you love teaching, so I know you’ll love it. ๐Ÿ™‚

    This slaw sounds delicious – Im not a big mayo eater. Its not that I dont like it, its that Im too cheap to buy it. Plus, I had the best slaw ever when I was at Cannon Beach and it was mayo-less.

  4. August 4, 2011 / 2:18 pm

    This slaw looks terrific! And yes, I’m still thinking about that burger.
    I love that you are teaching! I think that would be lots of fun!
    Have fun with your mom!

  5. August 4, 2011 / 10:00 pm

    I think mayo should be its own food group. Why not? It’s pretty healthy with good fats and protein. ๐Ÿ™‚

    And wow that’s a lot of exciting things waiting for you, Nicole! I’m so happy for you.

  6. August 5, 2011 / 9:13 am

    I love Asian slaw, much more than traditional mayo-based slaw.
    Have fun in Chicago. I’ve only been there once, and not long enough to form a good opinion.
    Favorite class in high school would have been drafting, and in college photography.

  7. Monica
    June 3, 2013 / 7:28 pm

    tried this tonight and I will have to say I LOVE it have been looking for things to make the family and even my kids liked it!!!

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