Asian slaw is a versatile cabbage dish. Sweet bell peppers, garlic, ginger and aromatic Chinese five spice are added to it. The term “Asian Skillet Slaw” covers many recipes. Some of them contain meat, and some noodles and even almonds. This recipe can be keto friendly. To make keto Asian slaw, just do not add sugar to the dressing or replace it with sweetener.
This easy Asian slaw recipe is very loved in my family. It is quick and simply to cook, the main thing is to prepare all the ingredients in advance
and don’t forget about ginger and lime!
Each member of our family knows how to cook this dish and has their own recipe for Asian slaw. It’s funny, but by the taste of the finished dish I can immediately guess who cooked our healthy cabbage slaw. My husband cooks most often carrot cabbage slaw, he likes carrots a lot. My version is called cabbage cilantro slaw. Cilantro is one of my favorite greens.
If this dish is prepared by grandma, then there will definitely be a lot of ginger and that will be ginger slaw. Recently my friend shared with me a napa cabbage slaw recipe and it was amazing! I have no doubt that you will also love this Asian cabbage slaw!
Asian Skillet Slaw Ingredients and Substitutions:
Cabbage – buy young fresh cabbage without spots or smells. Regular cabbage can be replaced with Napa cabbage. And then you can call your dish napa cabbage slaw.
Ground beef – make with fresh meat, not extra lean.
More Recipes With Ground Beef:
Chinese five spice powder – Asian seasoning that consists of star anise, cinnamon, Sichuan pepper, cloves and fennel seeds. You can buy it in a store or mix it yourself. Each component for Chinese five-spice powder is taken in equal parts by weight. For example, 5 grams of each ingredient. If some of the spices listed are unavailable, a combination of cinnamon, cloves, and nutmeg can be used for Chinese five spice substitute. While this won’t be an exact match, it will give the dish a similar spicy flavor.
Carrots, red bell pepper – choose sweet fresh vegetables. The most delicious vegetables are those grown by yourself, or at least labeled as organic.
Mint, Cilantro, Ginger – add freshness and Asian authentic taste.
White sesame seeds – Good for digestion and adds a nutty flavor. I recommend roasting the sesame seeds by yourself, this will make the dish more flavorful.
How to cook Asian Slaw:
1.Make sure to prep and assemble everything before proceeding, read through the entire recipe before starting it comes together quickly.
2.Add the oil in a large skillet (I used 16″) turn onto medium-low heat. Add the garlic, ginger, and spices stir and cook the ginger and garlic until they begin to soften (1-2 minutes).
3.Add the beef and cook through. If you were not able to get the carrots super thinly cut (I used a mandolin and they were less then ⅛”) add those and cook for a minute or two while stirring. If you did cut them super thinly add all the vegetables all at once. Unless your skillet is ginormous it should be overfull.
4.Gently stir from the bottom frequently while it cooks. Cook until all the cabbage is tender (appr. 5-6 minutes), add the herbs, sesame seeds, and scallions when it the cabbage is soft and stir in.
5.Taste and adjust salt (I used more than listed, but wanted to allow for smaller amounts of cabbage).
6.Serve immediately with the lime wedges and hot sauce if desired.
By the way, if you replace Chinese five spices with Mexican seasoning, you get Mexican cabbage slaw for tacos.
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Asian Skillet Slaw
Equipment
- big skillet
- mandolin slicer
Ingredients
- 2 tbsp heat stable oil such as avocado oil or ghee
- 4 cloves of garlic peeled and minced
- 2" piece ginger peeled and minced
- 1 lb ground beef
- 1 tsp Chinese five spice homemade or store bought
- 1¼ tbsp kosher salt
- 1 heavy pinch red pepper flakes optional
- 1 head cabbage very thinly sliced into strips (1/2 large or 1 small)
- 5 pcs carrots peeled and sliced very thinly on the bias
- 1 pc red pepper sliced very thinly
- 5 pcs scallions greens and some of the white thinly sliced on the bias
- 2 tbsp chopped cilantro
- 1/2 tbsp chopped mint
- 1 tsp white sesame seeds optional
- 1 pc lime cut into 8ths (for serving)
- Hot sauce such as natural siracha if not whole30 for serving, if desired (we skipped) for spicy asian slaw.
- Additional cilantro scallions, and mint for serving if desired
Instructions
- Make sure to prep and assemble everything before proceeding, read through the entire recipe before starting it comes together quickly.
- Add the oil in a large skillet (I used 16″) turn onto medium-low heat. Add the garlic, ginger, and spices stir and cook the ginger and garlic until they begin to soften (1-2 minutes).
- Add the beef and cook through. If you were not able to get the carrots super thinly cut (I used a mandolin and they were less then ⅛”) add those and cook for a minute or two while stirring. If you did cut them super thinly add all the vegetables all at once. Unless your skillet is ginormous it should be overfull.
- Gently stir from the bottom frequently while it cooks. Cook until all the cabbage is tender (appr. 5-6 minutes), add the herbs, sesame seeds, and scallions when it the cabbage is soft and stir in.
- Taste and adjust salt (I used more than listed, but wanted to allow for smaller amounts of cabbage).
- Serve immediately with the lime wedges and hot sauce if desired.
Nutrition
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What is in chinese five spice?
The classic Chinese “Five-Spice” seasoning consists of equal parts of star anise, cinnamon, Sichuan pepper, cloves, and fennel seeds. Each component is used in equal weight; for example, 5 grams of each ingredient.
How do you use Chinese powder?
Chinese five spice uses for pork, chicken and duck seasoning, Stir-Fries and Vegetables and Soups and Stews.
