Asian Slaw

Asian Slaw


I have a confession. I’m not a mayonnaise fan. Once upon a time, when I ate salami and American cheese sandwiches, I enjoyed a healthy layer of mayonnaise. I also used to listen to S Club 7 on my walkman and performed in musicals on stage with no fear.

The person I am now is quite different from that salami lovin’, fearless actress. My affinity towards S Club 7 has not changed if you are curious. I actually made my boyfriend and sister listen to their self-titled album just a few weeks ago. So the inner-child in me has not completely died.


One side dish that I have never warmed up to, even when I did enjoy the ol’ mayo, is coleslaw. Shredded cabbage slathered in mayonnaise is definitely not my idea of delicious…extra fries, please!

Little did I know that one could substitute a vinaigrette for a mayonnaise dressing. Hello, life changing plan to celebrate cabbage. I don’t think cabbage gets enough credit, nor do brussels sprouts. Let’s change that while we blast, “S Clubbbbb, ain’t no party like an S Club par-tay!”

Guess what else I did today? I used my spiralizer for the first time. The directions were not very helpful, so I totally Youtube’d how to use it. Look at those curly carrots! I’m in love.




Asian Slaw


    Asian Slaw
  • 8 ounce can water chestnuts (rinsed)
  • 11 ounce can mandarin orange segments (rinsed)
  • 1-1/4 cup carrot (grated or spiralized)
  • 1 medium red pepper (finely sliced)
  • 1/2 head green cabbage (finely chopped)
  • 1/2 cup lightly salted cashews
  • 1/2 teaspoon sesame seeds
    Orange Vinaigrette
  • 1/2 cup fresh orange juice
  • 1/4 cup red wine vinegar
  • 1 teaspoon ginger
  • 1 large clove garlic
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine slaw ingredients into large-sized mixing bowl. Set aside.
  2. In a small food processor, chop garlic and ginger. Slowly add liquid, salt, and pepper to processor and pulse until dressing is well blended.
  3. Pour dressing over slaw and toss several times until cabbage is fully coated in dressing.
  4. Refrigerate for at least an hour before serving.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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