A quick and flavorful Asian slaw recipe with shredded cabbage, carrots, red onion, cucumber, and cilantro, dressed in a tangy soy-lime vinaigrette. Perfect as a side or for banh mi sandwiches.
For the Asian Slaw: Combine the shredded cabbage, carrots, red onion, seedless cucumber, and cilantro leaves in a large bowl. For the Asian Dressing: In a separate small bowl, whisk together the rice vinegar, soy sauce, lime juice, avocado oil, sugar, and minced garlic until well combined. Pour the dressing over the slaw mixture and mix everything thoroughly one final time. The slaw can be served immediately or allowed to sit for 30 minutes or overnight for flavors to meld.
