Easy Asian Slaw

Why You’ll Love This Recipe

This slaw is quick to prepare, versatile, and packed with fresh vegetables. The sesame-ginger dressing adds a zesty and slightly nutty flavor that makes it stand out from traditional coleslaw. It’s naturally vegan, gluten-free, and can be easily customized to your taste.

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 onions, chopped
• Fresh cilantro, chopped (optional)

For the dressing:

• Rice vinegar
• Soy sauce or tamari (for gluten-free)
• Sesame oil
• Fresh ginger, grated
• Garlic, minced
• Maple syrup or honey
• Red pepper flakes or Sriracha (optional, for heat)

Directions

1. In a large bowl, combine shredded cabbage, carrots, bell pepper, green onions, and cilantro.
2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, ginger, garlic, and maple syrup until well blended.
3. Pour the dressing over the vegetables and toss until evenly coated.
4. Chill for at least 20–30 minutes before serving to allow the flavors to meld.

Servings and timing

This recipe serves about 6–8 people.
Prep time: 15 minutes
Chilling time: 20–30 minutes
Total time: 35–45 minutes

Variations

• Add toasted sesame seeds or chopped peanuts for crunch.
• Mix in shredded napa cabbage for a lighter texture.
• Swap maple syrup for agave or brown sugar.
• Add edamame or shredded chicken for extra protein.
• Use lime juice instead of rice vinegar for a citrusy twist.

Storage/Reheating

Store leftover slaw in an airtight container in the refrigerator for up to 2 days. The vegetables may soften as they sit, but the flavor will continue to develop. Freezing is not recommended. Since this is a cold dish, reheating is not necessary.

FAQs

Can I make this slaw ahead of time?

Yes, you can prepare the vegetables and dressing separately, then combine just before serving.

Do I need both green and red cabbage?

No, you can use just one type, but combining both adds color and texture.

Can I make the dressing oil-free?

Yes, simply omit the sesame oil and replace it with a splash of extra rice vinegar or lime juice.

Is this slaw spicy?

Not by default, but you can add red pepper flakes, chili oil, or Sriracha for heat.

Can I use pre-shredded coleslaw mix?

Yes, it’s a great shortcut to save time.

How long should the slaw chill before serving?

At least 20–30 minutes for the best flavor.

Can I add noodles to this slaw?

Yes, cooked and cooled rice noodles or soba noodles make it a more filling dish.

Is this recipe vegan?

Yes, as long as you use maple syrup or agave instead of honey.

Can I serve this with sandwiches or tacos?

Absolutely, it makes a great crunchy topping for sandwiches, sliders, or tacos.

How can I keep the slaw crunchy?

Add the dressing just before serving to keep the vegetables crisp.

Conclusion

Easy Asian slaw is a fresh, crunchy, and flavorful side dish that’s simple to prepare and pairs beautifully with a wide variety of meals. With its sesame-ginger dressing and vibrant vegetables, it’s the perfect balance of tangy, savory, and slightly sweet. Whether served at a barbecue, picnic, or dinner table, this slaw is sure to be a hit.

Easy Asian Slaw

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Easy Asian slaw is a fresh and crunchy side dish made with shredded cabbage, carrots, and a sesame-ginger dressing. Light, tangy, and slightly nutty, it’s perfect for picnics, potlucks, or as a topping for sandwiches and tacos.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 35–45 minutes
• Yield: 6–8 servings
• Category: Side Dish, Salad
• Method: No Cook, Chilled
• Cuisine: Asian-Inspired
• Diet: Vegan

Ingredients

• 3 cups green cabbage, shredded
• 2 cups red cabbage, shredded
• 1 cup carrots, julienned or shredded
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped (optional)

For the dressing:

• 3 tbsp rice vinegar
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 1 garlic clove, minced
• 1 tbsp maple syrup or honey
• 1/2 tsp red pepper flakes or 1 tsp Sriracha (optional)

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Instructions

In a large bowl, combine shredded cabbage, carrots, bell pepper, green onions, and cilantro.

1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, ginger, garlic, and maple syrup until well blended. Add red pepper flakes or Sriracha if using.
2. Pour the dressing over the vegetables and toss until evenly coated.
3. Chill for 20–30 minutes before serving to let the flavors meld.

Notes

1. Add toasted sesame seeds or chopped peanuts for crunch.
2. Mix in napa cabbage for a lighter texture.
3. Swap maple syrup with agave or brown sugar if preferred.
4. For a heartier dish, add edamame or shredded chicken.
5. To keep slaw crisp, add dressing just before serving.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 90
• Sugar: 5g
• Sodium: 310mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg