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Asian Summer Slaw

This is a fresh and bright summer time salad that goes equally well served on the side with burgers and hot dogs or inside a wrap with deli meats. Use any crispy and colorful vegetables you like for this slaw. The ingredients shown here are the ones I used the first time I made it. I think zucchini, jicama, and many others would be very good also.

My goal with this salad is to make a rainbow of bright summer colors to make the plate both visually appealing and good tasting. The dressing is inspired by a recipe I saw online. It is mostly vinegar with a pinch or two of sugar to taste and a few drops of toasted sesame oil. This avoids the heavy mayonnaise dressings that cover up the natural vegetable colors.


 shredded cabbage
 shredded carrots
 narrow strips of cucumber
 thin slices of sweet onion
 chopped cilantro
 1/3 cup rice wine vinegar
 1 Tablespoon sugar
 1/2 cup olive oil
 1 teaspoon toasted sesame oil
 1 teaspoon salt


Using any variety of small strips and/or shredded crisp vegetables fill a bowl full. In a separate bowl or large cup mix the rice wine vinegar, sugar, olive oil, toasted sesame oil, and salt. Stir until sugar dissolves. Pour over slaw, stir to coat, and let sit at least 10 minutes up to an hour for flavors to mix.

Serves: 2 to 4
Cabbage Carrots Cucumbers Onions Cilantro Olive_Oil No-Cook Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.