Total Time
10mins
Prep 10 mins
Cook 0 mins

I never thought that I like slaw until I went to a fish taco joint in San Diego, and they served a vinegar based slaw with their tacos. I've been hooked ever since. This recipe comes from a Junior League cookbook that I've had for years, and I still love it. If you're tired of mayo slaw, or you're just ready to try something new, this is the recipe for you. The dressing can (and should) be made ahead, but to keep the salad crispy, toss with the vegetables at the last minute. Prep time does not include chilling time.

Ingredients Nutrition

Directions

  1. Make the dressing.
  2. Combine all of the dressing ingredients in a small bowl. Cover and refrigerate for several hours, or overnight.
  3. In a serving bowl, combine cabbage, carrots, and snow peas.
  4. Add dressing and toss to coat all of the vegetables.
  5. Top with cilantro (if using).
  6. Serve immediately!
Most Helpful

4 5

A nice crispy slaw with magnificent Asian flavors, based on both the description and other reviews I cut the dressing in half which turned out to be the perfect amount. Made as written and thought the snow peas were a tasty addition. Thanks for the post.

5 5

Based on the other reviews, I didn't use all the dressing on the slaw. The salad came out nice and crispy just like the name. We enjoyed the touch of ginger and the heat of the cayenne pepper which I did double cuz we like things spicy. I cut the recipe in half and have plenty of dressing for another small serving of salad. Thanks for posting. :)

3 5

This slaw is good and different, but I found the soy sauce/vinegar taste a bit strong. I used sherry instead of the mirin, but that shouldn't have made much difference. I also thought there was too much dressing for the salad -- maybe if I used more cabbage, it would have worked out better. Thanks for sharing!