Tommy Bahama's Asian Slaw

Originally seen in Tommy Bahama's Blackened Fish Tacos

This crisp, vibrant slaw is a refreshing blend of shredded cabbage, sweet jicama, thinly sliced red onion, and cilantro, tossed in a delicate creamy pickled ginger dressing. Inspired by coastal flavors and island ease, it’s the perfect accompaniment to grilled fish, tropical barbecue, or a light summer lunch. Light yet deeply flavorful, Tommy Bahama’s Asian Slaw brings a refined twist to a classic picnic favorite—equal parts crunchy, bright, and beautifully balanced.

Prep Time: 20 mins | Total Time: 2h 20 mins | Serves: 6-8 (makes about 8 cups)

Ingredients

• 1 cup mayonnaise

  
  

• 2 tablespoons rice vinegar

  
  

• 2 tablespoons pickled ginger, for sushi drained and chopped

• 1 teaspoon celery seed

  
  

• 1 teaspoon sugar

  
  

• 1 small head of green cabbage, cored and shredded, about 6 cups

  
  

• 2 cups jícama, peeled and julienned, use a V-slicer or mandolin

  
  

• 1/2 red onion, cut into thin half-moons

  
  

• 1/4 cup coarsely chopped fresh cilantro

  
  

• 1 teaspoon Hawaiian pink or kosher salt and freshly ground white pepper

Instructions

Step 1

Whisk the mayonnaise, rice vinegar, pickled ginger, celery seeds, and sugar together in a large bowl.

Step 2

Add the cabbage, jícama, red onion, and cilantro and mix well. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or up to 2 days. Serve chilled.