Here’s a vibrant, crunchy Asian slaw that balances sweet, salty, tangy, and nutty flavors. Ready in minutes, it’s perfect as a side, a taco topping, or a light lunch. Crisp shredded cabbage and carrots get a punchy dressing of soy, rice vinegar, sesame oil and a touch of honey, finished with fresh herbs and sesame seeds for texture.
Ingredients
– 4 cups shredded green cabbage (about ½ medium head)
– 1 cup shredded red cabbage (optional for color)
– 1 ½ cups julienned or shredded carrots (about 2 medium)
– 3 scallions, thinly sliced
– 1/2 cup fresh cilantro leaves, chopped
– 2 tablespoons toasted sesame seeds
– 2 tablespoons chopped peanuts or cashews (optional)
– 3 tablespoons soy sauce (or tamari)
– 2 tablespoons rice vinegar
– 1 tablespoon lime juice (fresh)
– 2 teaspoons sesame oil
– 1 tablespoon neutral oil (canola or vegetable)
– 1 tablespoon honey or maple syrup
– 1 teaspoon grated fresh ginger
– 1 small garlic clove, minced
– 1 teaspoon Sriracha or chili paste (optional for heat)
– Salt and black pepper to taste
Servings and Cooking Time
Serves: 4 as a side. Preparation time: 15 minutes. Cooking time: 0 minutes (no cooking required).
Nutritional Value
Nutrition per serving (about 1 cup per person): Calories ~140, Protein 3g, Carbohydrates 15g, Fat 8g, Fiber 3g, Sugars 7g, Sodium ~550mg. This nutritional breakdown is for one person (one 1-cup serving).
Step-by-Step Cooking Process
1. Wash and dry all produce thoroughly.
2. Thinly shred green and red cabbage and place in a large mixing bowl.
3. Peel and julienne the carrots; add to the cabbage.
4. Slice scallions thinly on a bias and add half to the bowl; reserve half for garnish.
5. Chop cilantro and set aside a few sprigs for topping.
6. In a small bowl whisk together soy sauce, rice vinegar, lime juice, sesame oil, neutral oil, honey, grated ginger and minced garlic until smooth.
7. Taste the dressing and add Sriracha, salt or pepper to adjust heat and seasoning.
8. Pour dressing over the cabbage mixture and toss thoroughly to coat all vegetables.
9. Let the slaw sit at room temperature for 5–10 minutes to allow flavors to meld.
10. Sprinkle toasted sesame seeds and chopped peanuts over the slaw, toss lightly, and garnish with reserved scallions and cilantro before serving.
Alternative Ingredients
Swap napa cabbage for green cabbage for a milder crunch. Use apple cider vinegar if rice vinegar isn’t available. Replace soy sauce with tamari or coconut aminos for gluten-free. Honey can be swapped with maple syrup for vegan versions.
Serving and Pairings
Asian slaw pairs beautifully with grilled meats (chicken, pork, shrimp), tacos, bao buns, or as a crunchy topping for rice bowls and noodle salads. Serve alongside grilled salmon or use to brighten heavy, saucy mains as a refreshing contrast.
Storage and Reheating
Store leftover slaw in an airtight container in the refrigerator for up to 3 days. Dress only what you’ll eat within a day for best crunch; undressed slaw keeps longer. This slaw is not suitable for freezing because the vegetables will become limp when thawed.
Cooking Mistakes
- Overdressing the slaw — makes it soggy; dress just before serving.
- Cutting unevenly — thick pieces don’t absorb dressing well.
- Skipping salt — bland dressing needs seasoning to sing.
- Using raw sesame seeds — always toast for better flavor.
- Adding dressing too early — causes wilted, watery slaw.
Helpful Tips
- Use a mandoline or sharp knife for consistent shredding.
- Toast sesame seeds and nuts briefly for extra aroma.
- Make dressing ahead and store separately to keep slaw crunchy.
- Add apple or mango for a sweet contrast if desired.
- For extra tang, increase rice vinegar by 1 teaspoon.
FAQs
What is Asian slaw made of?
Asian slaw typically combines shredded cabbage and carrots with scallions, fresh herbs and a dressing made from soy sauce, rice vinegar, sesame oil and sweetener. Variations include napa cabbage, red cabbage, bell pepper, and toasted seeds or nuts for texture.
Can I make Asian slaw ahead of time?
Yes — you can prepare vegetables a few hours ahead and keep them refrigerated. For best texture, store the dressing separately and toss just before serving to prevent sogginess and maintain crunch.
Is this slaw gluten-free?
It can be gluten-free if you use tamari or coconut aminos instead of regular soy sauce. Always check labels on condiments and any prepackaged ingredients to ensure they’re certified gluten-free.
How long does Asian slaw keep in the fridge?
Dressed slaw is best enjoyed within 24 hours for optimal crunch, but it will keep up to 3 days refrigerated. Undressed shredded vegetables can last 3–4 days if stored airtight and dry.
Can I add protein to make it a meal?
Absolutely — toss in shredded rotisserie chicken, cooked shrimp, tofu, or edamame to make the slaw a more substantial main dish. Add cooked grains like quinoa for extra bulk.
How can I make it spicy or milder?
Adjust heat by adding Sriracha or chili paste to taste for spice. To mellow it, omit chiles and use a touch more honey or lime to balance flavors without heat.
What are good substitutions for nuts if allergic?
If allergic to nuts, substitute with toasted sunflower or pumpkin seeds for crunch, or omit nuts entirely and increase sesame seeds for texture.
Conclusion
This Asian slaw is a versatile, quick-to-assemble recipe that brightens any meal with crunchy vegetables and a lively sesame-soy dressing. Easy to adapt, it’s perfect for meal prep, barbecues, or as a colorful side that suits many diets.
Asian Slaw
Ingredients
- 4 cups shredded green cabbage about ½ medium head
- 1 cup shredded red cabbage optional
- 1 ½ cups julienned or shredded carrots about 2 medium
- 3 scallions thinly sliced
- 1/2 cup fresh cilantro leaves chopped
- 2 tablespoons toasted sesame seeds
- 2 tablespoons chopped peanuts or cashews optional
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice fresh
- 2 teaspoons sesame oil
- 1 tablespoon neutral oil canola or vegetable
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove minced
- 1 teaspoon Sriracha or chili paste optional
- Salt and black pepper to taste
Instructions
- Wash and dry all produce thoroughly.
- Thinly shred green and red cabbage and place in a large mixing bowl.
- Peel and julienne the carrots; add to the cabbage.
- Slice scallions thinly on a bias and add half to the bowl; reserve half for garnish.
- Chop cilantro and set aside a few sprigs for topping.
- In a small bowl whisk together soy sauce, rice vinegar, lime juice, sesame oil, neutral oil, honey, grated ginger and minced garlic until smooth.
- Taste the dressing and add Sriracha, salt or pepper to adjust heat and seasoning.
- Pour dressing over the cabbage mixture and toss thoroughly to coat all vegetables.
- Let the slaw sit at room temperature for 5–10 minutes to allow flavors to meld.
- Sprinkle toasted sesame seeds and chopped peanuts over the slaw, toss lightly, and garnish with reserved scallions and cilantro before serving.
Nutrition
