Creamy Asian Cucumber Carrot Slaw
This Creamy Asian Cucumber Carrot Slaw is a crisp, colorful salad featuring crunchy cucumbers, sweet carrots, and a creamy sesame dressing with a hint of ginger and garlic. It’s the perfect side dish for grilled chicken, seafood, burgers, or Asian-inspired meals.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
For the Slaw
- 2 large cucumbers, thinly sliced or julienned
- 2 large carrots, julienned or shredded
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 3 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley (optional)
Creamy Asian Dressing
- ½ cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha (optional)
- ½ teaspoon black pepper
Optional Garnishes
- Toasted sesame seeds
- Chopped roasted peanuts
- Sliced almonds
- Crispy wonton strips
- Extra green onions
- Fresh cilantro
Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly.
Thinly slice the cucumbers.
Julienne or shred the carrots.
Shred both cabbages.
Slice the green onions.
Place everything into a large mixing bowl.
Step 2: Make the Dressing
In a medium bowl whisk together:
- Mayonnaise
- Greek yogurt
- Sesame oil
- Rice vinegar
- Soy sauce
- Honey
- Ginger
- Garlic
- Sriracha (if using)
- Black pepper
Whisk until smooth and creamy.
Step 3: Toss the Slaw
Pour the dressing over the vegetables.
Toss gently until everything is evenly coated.
Step 4: Chill
Refrigerate for 20–30 minutes before serving to allow the flavors to blend.
Step 5: Garnish
Top with sesame seeds, chopped peanuts, sliced almonds, or crispy wonton strips.
Serve chilled.
Nutrition Information (Per Serving)
- Calories: 180
- Protein: 3 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Sugar: 7 g
- Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 8 mg
- Sodium: 310 mg
- Potassium: 290 mg
- Calcium: 50 mg
- Iron: 1 mg
Nutrition values are approximate and may vary depending on the ingredients used.
Tips
- Pat the cucumber slices dry with paper towels before mixing to prevent the slaw from becoming watery.
- Use toasted sesame oil for the richest flavor.
- Chill the slaw before serving for the best taste and texture.
- Add the crunchy garnishes just before serving to keep them crisp.
- Adjust the honey and sriracha to suit your preferred balance of sweetness and heat.
Variations
- High-Protein: Add shredded rotisserie chicken, grilled shrimp, or edamame.
- Spicy: Increase the sriracha or add red pepper flakes.
- Low-Carb: Replace the carrots with shredded zucchini or extra cucumber.
- Vegan: Use vegan mayonnaise and maple syrup instead of honey.
- Extra Crunch: Mix in snap peas, bell peppers, or shredded broccoli stems.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Stir well before serving, as the dressing may settle.
- Freezing is not recommended, as the fresh vegetables will lose their crisp texture.
Frequently Asked Questions (FAQs)
Q: Can I make this slaw ahead of time?
A: Yes. Prepare it up to 24 hours in advance and refrigerate. Add crunchy toppings just before serving.
Q: Can I use bagged coleslaw mix?
A: Absolutely. A bagged coleslaw mix is a great time-saving substitute for the shredded cabbage and carrots.
Q: What can I serve with this slaw?
A: It pairs well with grilled chicken, salmon, shrimp, burgers, pulled pork, tacos, rice bowls, or sandwiches.
Q: Can I make it dairy-free?
A: Yes. Omit the Greek yogurt or replace it with a dairy-free yogurt alternative.
Q: Is this recipe gluten-free?
A: It can be. Simply use certified gluten-free soy sauce or tamari.
Q: How can I keep the slaw from becoming watery?
A: Lightly salt the cucumber slices, let them sit for 10–15 minutes, then pat them dry before mixing with the other ingredients. This helps remove excess moisture while keeping the slaw crisp.
