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Crunchy Asian Slaw

Crunchy Asian Slaw


  • 2 tablespoons canola oil
  • 2 tablespoons orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons McCormick® Ginger, Ground
  • 1/4 teaspoon salt
  • 6 cups thinly sliced Napa cabbage
  • 1 small red bell pepper, cut into thin 2-inch strips (1 cup)
  • 3 ounces snow pea pods, cut into thin strips (1 cup)
  • 1 unpeeled firm ripe pear, cut into 1/2-inch cubes
  • 1 teaspoon McCormick® Sesame Seed, toasted

Prep Time:

20 min

Cook Time:

1 hour



This tangy international twist on coleslaw makes a perfect accompaniment to grilled chicken or pork. Dressed with a light vinaigrette, this slaw keeps its crunchy texture when covered and chilled for up to 24 hours.

Recipe courtesy of McCormick


  1. Mix oil, orange juice, vinegar, sugar, ginger and salt in small bowl until well blended.
  2. Mix Napa cabbage, bell pepper, snow peas and pear in large bowl. Add dressing; toss to coat well. Cover. Refrigerate 1 hour or until ready to serve. Sprinkle with sesame seed before serving.
  3. TIP: TO TOAST SESAME SEED: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.