Asian Winter Slaw
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant Asian winter slaw is the perfect way to bring a burst of fresh flavour to your table during the colder months. Combining the satisfying crunch of shredded broccoli with a punchy miso and ginger dressing, this dish offers a wonderful balance of savoury umami and zesty brightness. It is an excellent alternative to traditional mayonnaise-based salads, providing a lighter, more aromatic accompaniment that pairs beautifully with a variety of main courses.
As a versatile vegan side dish, this slaw is naturally nutritious and incredibly quick to prepare using simple store-cupboard staples. The addition of fresh coriander and spring onions adds a layer of fragrant heat, making it a brilliant partner for grilled tofu, roasted salmon or even as a filling for soft bao buns. Whether you are looking for a healthy lunch option or a colourful dinner party side, this homemade slaw is sure to become a seasonal favourite.
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Ingredients for Asian Winter Slaw
45ml unseasoned rice vinegar
2 tablespoons white miso
1 tablespoon minced peeled fresh ginger
1/4 cup vegetable oil
1 450g bag broccoli slaw
3 large spring onions, thinly sliced
1/2 cup chopped fresh coriander
How to make Asian Winter Slaw
Whisk vinegar, miso, ginger, and oil in small bowl. combine slaw, spring onions, and coriander in large bowl. toss with dressing.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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