Low-Calorie/ Lunch/ Recipes/ Side Dishes

Easy Healthy Vegan Asian Slaw Salad

Easy Healthy Vegan Asian Slaw Salad

This Easy Healthy Vegan Asian Slaw Salad l has been my go-to lunch these days!  It’s easy to make, full of flavor and super healthy.  Asian food is a favourite around here and I have a soft spot for crunchy greens and a bit of spice.

This recipe is perfect to be packed ahead for the week and for meal prep. I tend to take it to work and it just makes me feel a lot better, that I get to crunch on my veggies and keep the good healthy track!

It kinda feels bad posting yet another tofu recipe, but if you’re sick of tofu (like my partner haha) you could always sub chickpeas or tempeh instead.  I just love how versatile tofu is and it’s a great Vegan alternative in Asian recipes.

Easy Healthy Vegan Asian Slaw Salad

Right, let’s make some crunchy salad!

More Vegan Lunch Recipes:

1. Easy Vegan Shopska Salad
2. Oil-Free Roasted Zucchini & Garlic Soup
3. Comforting Vegan Butter Bean Stew

Anyway! Do let me know how you found this Easy Healthy Vegan Asian Slaw Salad Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on InstagramPinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
♥ Thank you ♥

How To Make Easy Healthy Vegan Asian Slaw Salad

Serves 6
Each serving contains approximately 172 calories


2 teaspoons sesame oil, divided

1 (14-16 oz)/ 400g package tofu, pressed

1/2 teaspoon granulated garlic

3 tablespoons low sodium tamari, or soy sauce

1 medium-sized head of shredded green cabbage

2 large carrots shredded carrots

1 clove garlic, minced

1 teaspoon fresh grated ginger

1/3 bunch of thinly sliced green onion

Optional toppings:
cashews, wonton strips, cilantro/coriander, sriracha, limes


1. Crumble the tofu into bite-size pieces. Heat a large pan over medium heat and add 1 teaspoon sesame oil, tofu, 1 tablespoon soy sauce and granulated garlic. Stir together and cook until tofu is browned about 10 minutes.

2. Remove tofu from the pan and add the remaining 1 teaspoon sesame oil, cabbage, carrot and remaining 2 tablespoons tamari/soy sauce. Stir and let it cook down for about 5 minutes. Make a small well in the middle of the pan and add the garlic and ginger. Stir around for about 1 minute and then stir everything together.

3. Cook until cabbage and carrots are desired consistency, 3-5 minutes. I like to keep them a little on the crunchy side so there is more texture to the meal.
Stir in the green onion and the optional toppings on top and serve!

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