Asian Slaw

By Chef Josh Horrigan, Director of Industry Relations, The Chef’s Academy

For the slaw dressing you will need:

  • 3 T Sesame Oil
  • 3 T Sunflower
  • 2 T Rice Wine Vinegar
  • 2 drops of hot chili oil
  • 2 T Downtown Honey
  • 1 tsp. whole grain mustard
  • 1/2 tsp. Sambal Olek – Hot Chili Paste (available in Asian section of grocery)
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • juice from one lime
  • 1 tsp. minced garlic
  • 1 T minced ginger root
  • 2 T soy sauce


Combine all items in a blender and emulsify set aside until the vegetables are all prepared

For the slaw vegetables

  • 1 large sweet banana pepper thinly sliced seeds removed
  • 1 C shredded carrot
  • 1/2 C cucumber peeled and seeded – cut thinly
  • 1 C shredded red cabbage
  • 3 C shredded Napa Cabbage
  • 1 golden beet thinly sliced into strips
  • 1/4 C minced cilantro
  • 1/2 C jicama thinly sliced and peeled
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  • 1 large sweet banana pepper thinly sliced seeds removed
  • 1 C shredded carrot
  • 1/2 C cucumber peeled and seeded – cut thinly
  • 1 C shredded red cabbage
  • 3 C shredded Napa Cabbage
  • 1 golden beet thinly sliced into strips
  • 1/4 C minced cilantro
  • 1/2 C jicama thinly sliced and peeled

Place all of the vegetables in a bowl and toss with the slaw dressing, allow an hour for the flavors to develop, re-toss the slaw prior to serving.

This is a great recipe for hot summer picnics because the slaw has no mayonnaise that could potentially spoil and cause illness.