Articles & Recipes

Asian Slaw with Honey Ginger Dressing

March 18, 2019

This delicious, crunchy slaw is full of fresh vegetables. The sweet honey ginger dressing is the perfect pairing for this light and airy dish. For a bit of a kick, try sprinkling a few hot pepper flakes on top. It's a fabulous grab and go Spring lunch!

Ingredients Makes 1 serving

1 boneless pork loin chop, about 3⁄4-inch (2 cm) thick 1
1 tbsp hoisin sauce 15 mL
1 tsp grated gingerroot 5 mL
2 tbsp sesame oil 30 mL
1 tbsp seasoned rice vinegar 15 mL
1 tsp liquid honey 5 mL
1 cup julienned snap peas (see Tip) 250 mL
1 cup bean sprouts 250 mL
1 cup julienned carrots 250 mL
1⁄2 cup cooked edamame 125 mL
2 cups shredded napa cabbage 500 mL
1⁄4 cup chopped green onions 60 mL
1 tsp sesame seeds 5 mL


  • Preheat greased barbecue grill to high
  • 1-quart (1 L) mason jar
  1. Brush both sides of pork chop with hoisin sauce. Place pork on prepared grill and grill for 1 to 2 minutes per side, turning once, or until browned on both sides. Reduce heat to medium and grill, turning occasionally, for 7 to 8 minutes or until just a hint of pink remains inside pork. Let cool completely, then cut into strips.
  2. In a measuring cup, whisk together ginger, oil, vinegar and honey.
  3. Pour dressing into jar, wiping down any splashes on the side of the jar. Layer snap peas, bean sprouts, carrots, edamame and cabbage on top, tightly packing the cabbage. Top with sliced pork, green onions and sesame seeds. Seal jar and refrigerate for up to 3 days.
  4. When ready to serve, turn jar upside down in a bowl and let the dressing coat the salad.
Napa cabbage is an Asian vegetable that is lighter than traditional cabbage. It has a taste similar to celery and bok choy, and is ideal for salads and slaws. For some extra heat, add 1 tsp (5 mL) finely chopped red chile peppers to the dressing.


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