Asian Slaw is a fresh, crunchy, and flavorful salad made with shredded vegetables and a tangy, slightly sweet dressing. It’s a perfect side dish for grilled meats, seafood, or as a topping for tacos and sandwiches. Packed with color and nutrients, this slaw is a great way to add a refreshing crunch to any meal.
Why You’ll Love This Recipe
- Light, refreshing, and full of flavor
- Easy to make in just minutes
- Pairs well with a variety of main dishes
- Can be made ahead for meal prep
- Naturally gluten-free and dairy-free
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Green cabbage
- Red cabbage
- Carrots
- Red bell pepper
- Green onions
- Cilantro
- Sesame seeds
Dressing:
- Rice vinegar
- Soy sauce or tamari
- Honey or maple syrup
- Sesame oil
- Fresh lime juice
- Garlic
- Ginger
- Sriracha (optional for heat)
Directions
- Prepare the vegetables: Thinly slice the green and red cabbage, julienne the carrots, and finely chop the bell pepper, green onions, and cilantro.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, lime juice, minced garlic, and grated ginger. Add sriracha if using.
- Combine: In a large bowl, toss the shredded vegetables with the dressing until well coated.
- Chill and serve: Let the slaw sit for at least 15 minutes before serving to allow the flavors to meld. Garnish with sesame seeds before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Total Time: 15 minutes
Variations
- Add Crunch: Toss in sliced almonds, cashews, or crunchy ramen noodles.
- Protein Boost: Add grilled chicken, shrimp, or edamame.
- Sweeter Slaw: Increase honey or add fresh mango slices.
- Spicy Kick: Add extra sriracha or chili flakes.
- Low-Carb Version: Swap honey for a keto-friendly sweetener.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Make-Ahead Tip: Keep the dressing separate until ready to serve to prevent sogginess.
- No Reheating Needed: This slaw is best enjoyed fresh and chilled.
FAQs
Can I use pre-shredded coleslaw mix?
Yes, it’s a great time-saver and works well in this recipe.
What can I substitute for soy sauce?
Use tamari for a gluten-free option or coconut aminos for a soy-free version.
How can I make it extra crunchy?
Add nuts, seeds, or crispy wonton strips before serving.
Is this slaw spicy?
It’s mild, but you can add sriracha or chili flakes for heat.
Can I use apple cider vinegar instead of rice vinegar?
Yes, but it will have a slightly different tangy flavor.
What’s the best way to shred cabbage?
Use a sharp knife, mandoline, or food processor for even slices.
Can I make this slaw the night before?
Yes, but store the dressing separately and mix before serving.
What can I serve this with?
It pairs well with grilled meats, tacos, stir-fries, or sandwiches.
Can I make it without sesame oil?
Yes, substitute with olive oil or avocado oil for a different flavor.
Is this recipe vegan?
Yes, just use maple syrup instead of honey.
Conclusion
Asian Slaw is a quick, healthy, and flavorful side dish that complements a variety of meals. With its fresh ingredients and tangy dressing, this slaw is a crowd-pleaser that’s easy to customize. Whether you serve it with grilled meats, seafood, or as a topping, it’s sure to add a delicious crunch to your plate.
PrintAsian Slaw Recipe
This Asian slaw is a vibrant, crunchy salad tossed in a tangy sesame-ginger dressing. It’s the perfect side dish for grilled meats, tacos, or as a light and refreshing meal on its own.
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Ingredients
For the Slaw:
- 4 cups shredded cabbage (green, red, or a mix)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
- ½ cup sliced almonds or sesame seeds (for crunch)
For the Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes (optional, for spice)
Instructions
- In a large bowl, combine shredded cabbage, carrots, bell pepper, green onions, and cilantro.
- In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, ginger, garlic, and red pepper flakes.
- Pour the dressing over the slaw and toss to coat.
- Sprinkle with sliced almonds or sesame seeds for crunch.
- Let sit for at least 10 minutes before serving to allow the flavors to meld.
Notes
- For added protein, toss in grilled chicken, shrimp, or tofu.
- Swap almonds for sunflower seeds for a nut-free version.
- Make ahead! This slaw stays fresh in the fridge for up to 2 days.