Photo of Asian-style cabbage-carrot slaw by WW

Asian-style cabbage-carrot slaw

PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
This is a fun, 15-minute, colorful, crunchy cabbage slaw that features a tasty mix of carrots, radishes, and jicama. It goes great with teriyaki turkey burgers or miso-glazed fish, or mix in some grilled chicken pieces for a more substantial meal. It's so easy to put together that you'll find yourself making it over and over again. You can use more or less jalapeños depending on your heat tolerance, but we think that they nicely balance out the sweetness of the orange marmalade. The toasted sesame seeds sprinkled on the slaw at the very end provide nice texture and contrast; be sure not to skip them.


Shredded carrot(s)

2 cup(s)

Uncooked red cabbage

2 cup(s), shredded

Fresh radish(es)

1 cup(s), sliced, daikon or red, shredded

Uncooked jicama

1 cup(s), shredded

Uncooked scallion(s)

cup(s), chopped

Mint leaves

3 Tbsp, fresh, minced

Jalapeño pepper(s)

2 medium, seeded and minced

Orange marmalade

2 Tbsp

Rice wine vinegar

4 tsp

Toasted sesame oil

2 tsp

Table salt

½ tsp, or to taste

Sesame seeds

2 Tbsp, toasted


  1. In a large bowl, combine carrots, cabbage, radishes, jicama, scallions, mint and jalapenos.
  2. In a small bowl, whisk together marmalade, vinegar, oil and salt; drizzle over slaw and toss well to combine. Sprinkle with sesame seeds just before serving. Yields about 1 cup per serving.