Why You’ll Love This Recipe
Asian Slaw with Sesame Dressing is a vibrant, crunchy side dish that’s bursting with color and flavor. Made with shredded cabbage, crisp veggies, and a savory-sweet sesame dressing, it’s light, refreshing, and pairs perfectly with grilled meats, stir-fries, or as a standalone salad. It’s easy to prep, versatile, and great for meal prep or potlucks.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green cabbage (shredded)red cabbage (shredded)carrots (julienned or shredded)red bell pepper (thinly sliced)green onionscilantrosesame seeds (toasted, for garnish)optional: sliced almonds or chopped peanuts
**Sesame Dressing:**soy saucesesame oilrice vinegarlime juicehoney or maple syrupgarlic (minced)fresh ginger (grated)saltpepperoptional: a dash of chili flakes or sriracha
directions
In a large bowl, combine shredded green and red cabbage, carrots, red bell pepper, green onions, and cilantro.
In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, lime juice, honey, garlic, ginger, salt, and pepper until smooth.
Pour the dressing over the slaw and toss until everything is well coated.
Let sit for 10–15 minutes to allow flavors to meld.
Top with toasted sesame seeds and nuts if using.
Serve chilled or at room temperature.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesResting time: 10–15 minutesTotal time: 25–30 minutes
Variations
Add shredded chicken, tofu, or edamame for protein.
Use napa cabbage or kale for a different texture.
Swap lime juice for lemon or orange juice for a citrus twist.
Add thinly sliced mango or apple for a touch of sweetness.
Use tahini for a creamier sesame flavor.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days.Toss before serving to redistribute the dressing. Best enjoyed fresh—do not freeze.
FAQs
Can I make this ahead of time?
Yes, just store the dressing separately and toss before serving.
Is it vegan?
Yes, if made with maple syrup instead of honey.
Can I use pre-shredded slaw mix?
Absolutely—it’s a great time-saver.
Is sesame oil necessary?
Yes, it gives the dressing its signature nutty flavor.
Can I make it spicy?
Add sriracha, chili flakes, or a bit of wasabi to the dressing.
What protein goes well with this?
Grilled chicken, shrimp, tofu, or seared tuna all pair nicely.
Can I skip the nuts?
Yes, or replace with seeds like sunflower or pumpkin.
How long does it stay crunchy?
Best texture within the first 24 hours, though it remains flavorful for up to 3 days.
What other veggies can I add?
Cucumbers, snow peas, or radishes work well.
Can I double the recipe?
Yes, it scales easily for large gatherings.
Conclusion
Asian Slaw with Sesame Dressing is a crisp, colorful, and flavorful salad that’s as versatile as it is delicious. Quick to throw together and endlessly adaptable, it’s a go-to side dish for everything from summer BBQs to weeknight dinners. Fresh, tangy, and satisfying—it’s always a crowd-pleaser.
Print
Asian Slaw with Sesame Dressing
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Description
Asian Slaw with Sesame Dressing is a vibrant, crunchy salad made with shredded cabbage, carrots, and other fresh veggies, all tossed in a tangy, nutty sesame dressing. It’s a refreshing side dish perfect for grilled meats or light lunches.
Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons neutral oil (like canola or vegetable)
Instructions
- In a large bowl, combine green cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro.
- In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and neutral oil until well combined.
- Pour the dressing over the slaw and toss to evenly coat.
- Sprinkle with toasted sesame seeds just before serving.
- Let sit for 10–15 minutes to allow flavors to meld, or chill for later.
Notes
- For a spicier version, add a dash of sriracha or chili flakes to the dressing.
- This slaw holds up well in the fridge and can be made a few hours ahead of serving.
- Great as a topping for tacos, burgers, or grain bowls.
- Use a pre-shredded coleslaw mix to save prep time.