Asian Broccoli Slaw Salad with a Tangy Vinaigrette

Asian Broccoli Slaw Salad is a simple salad with a tangy vinaigrette. It’s a delicious side dish with grilled seafood and chicken or toss in your favorite protein for a main dish salad.

Craving Lighter Foods

Coming off a season where you’ve been to a lot of get-togethers? Maybe you’ve been using that grill a lot for summer cookouts? Thinking it might be time to look for some lighter foods?

This happens to me all the time. It doesn’t matter the season, there are always great comfort foods I enjoy. But, after while, all that heavy food does get to me and I look for something a little lighter.

My lighter food go-to is often some type of delicious salad full of crunchy vegetables and a flavorful dressing. But really, any reasonably healthy recipe that tastes great and is easy to make will do!

For this post, I thought an easy broccoli slaw recipe would be a perfect lighter side dish or main meal. While you might think this falls into the summer salads category, it actually works great year-round as it doesn’t rely on seasonal vegetables to make. Carrots, onions, bell peppers and packaged broccoli slaw are pretty easy to find all year long.

Making the Asian Broccoli Slaw Salad Dressing

Let’s start with the delicious dressing! You want an easy recipe for a great dressing, you got it.

It’s a little tangy from the rice wine vinegar and it also has a little heat from the red pepper flakes. Then, add in a nutty flavor from the sesame oil. Such a great combo!

In a small bowl, simply whisk together rice vinegar, sesame oil, soy sauce, agave, red pepper flakes and vegetable oil. Season with black pepper. That is it!

(Note: A great way to prepare most salad dressings is to put all the ingredients into a Mason jar, put the top on and shake vigorously. A little less to clean and you already have it in a storage container if you aren’t using it right away. You really should try this hack!).

​I think this dressing actually goes well on any salad. It really dresses up any salad mix you find at the grocery store (spring mix, iceberg, etc.).

Making the Asian Broccoli Slaw Salad Mix

Now, on to making the slaw mix. This is a great crunchy salad and the base of the Asian slaw starts with the broccoli slaw. 

The great thing is that there is no need to make your own broccoli slaw. You can almost always find a pre-packaged bag of broccoli slaw at your local grocery store. Inexpensive and easy!

Once you’ve done a little chopping, mix the veggies together (broccoli slaw, shredded carrots, onions and peppers) in a large bowl. You are now ready to complete the recipe.

Combining the Tangy Dressing and the Broccoli Slaw Salad Mix

In the same large bowl that contains all the veggies, pour in the broccoli slaw dressing and combine. Pretty simple, right!?

I like to finish it off by topping it with sunflower seeds (sometimes called sunflower kernels). It gives it even more of a crunch, plus some additional nuttiness. Slivered almonds would also taste great on top.

Ways to Serve Asian Broccoli Slaw Salad

First, this really is a perfect side dish. Easy to put together and the combination of veggies and the light, tangy dressing goes well with chicken, fish, pork, and beef. It’s also a great lunch side dish with soups or sandwiches.

You can also make this Asian broccoli slaw recipe into a main dish. Simply add in your favorite protein (mine are grilled chicken breasts or steamed fish) and you have yourself a main dish meal everyone will love!

How to Store the Asian Broccoli Slaw Salad

This crunchy Asian broccoli slaw salad stores well for up to 3-4 days. Simply put in an airtight container and put into your fridge. I actually like making this a day to two ahead of when I want to serve. 

​The reason? I like to call this a “next day” recipe. I think this salad tastes even better over the next day or two. That extra time allows all the flavors to really come together!

So, the next time you’re looking for a great tasting, lighter side dish – this Asian Broccoli Slaw Salad will definitely be a great choice!

​Enjoy! 

Tips and Tricks

• The salad can be made a day or two ahead of time as it gets better as it sits.
• If you don’t have rice wine vinegar on hand white wine vinegar or champagne vinegar would be good substitutes.
• I like the slight heat that red pepper flakes add to the dressing, but if you don’t care for the heat, it can be omitted.
• I like the color that red bell peppers add to the salad, but any bell pepper will work.
• You can shred your own carrots, but I like to buy the pre-shredded carrots, You can find them at your local grocery store, and it makes the preparation of this salad quick and easy.
• I love to serve this salad with just about anything off the grill. It’s great served with Grilled Boneless Turkey Breast, Easy Oven to Grill Baby Back Ribs or Sweet and Sticky Grilled Chicken.
• You can also make this an entree salad by tossing in cooked chicken, pork or shrimp.

Ingredients Needed to Make Asian Broccoli Slaw Salad

Full instructions can be found below in the printable recipe card

• Rice wine vinegar
• Reduced sodium soy sauce
• Agave nectar
• Red pepper flakes
• Vegetable oil
• Sesame oil
• Black pepper
• Red bell pepper
• Shredded carrot
• Green onions
• Broccoli slaw
• Sunflower seeds 

How to Make Asian Broccoli Slaw Salad

• In a small bowl, whisk together vinegar, soy sauce, agave and red pepper flakes.  
• Gradually whisk in vegetable oil, making sure it’s well combined.  
• Then, whisk in sesame oil and season with black pepper.
• In a large bowl combine broccoli slaw, carrots, red pepper and green onions. 
• Pour dressing over veggies and toss to combine. 
• Sprinkle sunflower seeds over salad and toss to combine. 
• Serve at room temperature or chilled.  

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