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Asian Slaw

Asian slaw recipe transforms simple cabbage and crisp vegetables into a vibrant, flavor-packed side dish that's ready in just 15 minutes. This refreshing coleslaw features a tangy sesame-ginger dressing that beats any store-bought version and pairs beautifully with grilled meats, fish tacos, or your favorite Asian-inspired entrees.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Asian Fusion
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 4 cups green cabbage thinly sliced
  • 2 cups purple cabbage thinly sliced
  • 1 cup carrots julienned or shredded
  • 1 red bell pepper thinly sliced
  • 3 green onions thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup sliced almonds toasted
  • 2 tablespoons sesame seeds toasted
For the Dressing
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1/4 cup vegetable oil
  • 1/2 teaspoon red pepper flakes optional

Equipment

  • Large mixing bowl
  • Small whisk or fork
  • Sharp chef's knife
  • Cutting board
  • Box grater or food processor with shredding blade
  • Measuring cups and spoons
  • Small bowl for dressing

Method
 

  1. Slice the green and purple cabbage as thinly as possible using a sharp knife or mandoline. Julienne the carrots into matchstick-sized pieces and slice the bell pepper into thin strips.
  2. Add the sliced cabbages, carrots, bell pepper, green onions, and cilantro to your large mixing bowl. Toss everything together gently with your hands to distribute the colors evenly.
  3. Heat a dry skillet over medium heat and add the sliced almonds and sesame seeds. Shake the pan frequently and toast for 2 to 3 minutes until golden and fragrant. Set aside.
  4. Whisk together the rice vinegar, soy sauce, and honey in a small bowl until the honey completely dissolves.
  5. Grate the fresh ginger using a microplane or fine grater directly into the dressing mixture. Mince the garlic finely and add it along with the sesame oil.
  6. Slowly drizzle the vegetable oil into the dressing while whisking constantly to create a smooth, creamy emulsion.
  7. Pour the dressing over the vegetables and toss everything together using tongs or your hands. Make sure every strand of cabbage gets coated with the flavorful dressing.
  8. Let the slaw sit for 10 to 15 minutes to allow the flavors to meld. Sprinkle the toasted almonds and sesame seeds over the dressed slaw just before serving.

Notes

Store the dressed slaw in an airtight container in the refrigerator for up to 3 days. Keep the toasted nuts and seeds separate and add them just before serving to maintain crunch. The dressing can be made up to 1 week ahead and stored separately. Don't overdress the slaw initially if making it ahead - you can always add more dressing later.