Asian Slaw

This is another of those recipes that KBs’ been making for so long, he can barely remember the inspiration. Other than a traditional coleslaw, this seemed like a tasty complement to a summer meal, but it missed the mark when he tried pairing it with coconut-marinated grilled chicken. This “slaw” is made with napa cabbage, radicchio, a host of fresh herbs and ginger. It’s wonderfully tasty, and it’s the perfect accompaniment to anything grilled. This hits the mark!


Serves 8


1 napa cabbage, chopped

1 arugula, one box or bunch

1 radicchio, thinly sliced

1 knob of fresh ginger, minced

1 bunch mint, chopped

1 bunch cilantro, chopped

1 bunch basil, chiffonade

1 bunch scallions, sliced


½ cup mayo

1 tablespoon brown sugar

Salt to taste

¼ cup apple cider vinegar


Toss the cabbage, radicchio, ginger, mint, cilantro, basil scallions and arugula together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance, as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables.