Asian Slaw
Add Preferred SourceThis Asian slaw is fresh, crunchy, and full of flavor. It’s made with cabbage, carrots, and a zesty sesame-ginger dressing that ties everything together. Ready in just 10 minutes, it works as a light side dish or a quick lunch topped with your favorite protein.
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This Asian slaw recipe has quickly become a staple in my kitchen because it works for just about any meal. It’s bold, a little tangy, and has just enough crunch to keep things interesting. I love serving this salad on warm days with grilled chicken or tofu, but it’s also great tucked into wraps or next to anything off the barbecue.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make Asian Slaw
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this recipe super simple, and everything comes together fast. Here’s how to make the perfect Asian slaw, step by step:
Whisk the dressing
In a large bowl, whisk together the rice vinegar, honey, sesame oil, soy sauce, and ground ginger until smooth. This is your flavor base—bright, nutty, and just a little sweet.
When I’m mixing sauces like this, I always use a batter bowl with a spout so I can pour it neatly later—no sticky drips all over the counter.
Add the veggies
Toss in the shredded purple cabbage, white cabbage, and carrots. Mix until the vegetables are evenly coated with the dressing. I use silicone-tipped tongs here; they’re gentle on the veggies and much easier to control than big spoons.
If you’re shredding everything by hand, a mandoline slicer with safety guard seriously cuts down your prep time—and saves your fingers. If I’m short on time, I’ll switch to bagged slaw mix and still get compliments.
Season to taste
Sprinkle in salt and pepper. Don’t skip this—it helps the flavors pop.
Add the toppings
Stir in the fresh cilantro, sesame seeds, chopped peanuts, green onions, and chives. These add crunch, freshness, and loads of flavor.
To keep things mess-free, I use this non-slip chopping board set with a built-in juice groove—great for juicy herbs and no runaway peanuts.
Finish and serve
Top with extra sesame seeds and peanuts for a final crunch. Serve right away or chill it in the fridge for a bit to let the flavors develop.
For make-ahead meals, I stash mine in these glass airtight containers so everything stays crisp and doesn’t absorb fridge odors. They’re also stackable, which helps when your fridge is already full of random leftovers.
Equipment
Ingredients
- 2 cups purple cabbage shredded
- 2 cups white cabbage shredded
- 1 cup carrots shredded
- ¼ cup rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons ground ginger
- 2 tablespoons fresh cilantro
- 2 tablespoons toasted sesame seeds
- 2 tablespoons peanuts
- 2 tablespoons green onions sliced
- 2 tablespoons chives chopped
- Salt and pepper to taste
Video
Instructions
- In a large mixing bowl, whisk together the rice vinegar, honey, sesame oil, soy sauce, and ground ginger until fully combined.¼ cup rice wine vinegar, 1 tablespoon honey, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 2 teaspoons ground ginger
- Add the shredded purple cabbage, white cabbage, and carrots to the bowl. Toss everything together until the vegetables are well coated with the dressing.2 cups purple cabbage, 2 cups white cabbage, 1 cup carrots
- Season with salt and pepper to your liking. Stir in the chopped cilantro, sesame seeds, peanuts, green onions, and chives.2 tablespoons fresh cilantro, 2 tablespoons toasted sesame seeds, 2 tablespoons peanuts, 2 tablespoons green onions, Salt and pepper, 2 tablespoons chives
- Sprinkle extra sesame seeds and peanuts over the top for added crunch before serving.
Notes
- Time-saver: Use pre-shredded coleslaw mix or broccoli slaw to skip chopping.
- Extra veggies: Toss in sliced red bell pepper or napa cabbage.
- Vegan: Swap honey for agave or maple syrup.
- Spice it up: Add a splash of sriracha or a pinch of chili flakes.
- Extra flavor: Toast the peanuts and sesame seeds before adding.
- Add protein: Mix in cooked chicken, shrimp, or tofu for a more filling option.
- Let it rest: Chill in the fridge for 15 minutes before serving.
- Meal prep: Store the dressing separately if you’re making it ahead.
- Vinegar: Rice wine vinegar is ideal, but apple cider vinegar works too.
- Ginger: Use fresh ginger instead of ground for a sharper bite.
- Nut-free: If you’re avoiding nuts, try toasted sunflower seeds or skip them entirely—the slaw still has plenty of crunch.
Storage Instructions
- Fridge: Asian slaw leftovers stay crisp and tasty for about 2–3 days when stored in an airtight container in the fridge.
- Make ahead: If you’re making it ahead, keep the dressing separate and toss it in just before serving to keep everything fresh and crunchy.
Nutrition
Recipe Notes and Tips
I like keeping things flexible, so here are a few handy tips to make this Asian slaw work for you:
- Time-saver: Use pre-shredded coleslaw mix or broccoli slaw to skip chopping.
- Extra veggies: Toss in sliced red bell pepper or napa cabbage.
- Vegan: Swap honey for agave or maple syrup.
- Spice it up: Add a splash of sriracha or a pinch of chili flakes.
- Extra flavor: Toast the peanuts and sesame seeds before adding.
- Add protein: Mix in cooked chicken, shrimp, or tofu for a more filling option.
- Let it rest: Chill in the fridge for 15 minutes before serving.
- Meal prep: Store the dressing separately if you’re making it ahead.
- Vinegar: Rice wine vinegar is ideal, but apple cider vinegar works too.
- Ginger: Use fresh ginger instead of ground for a sharper bite.
- Nut-free: If you’re avoiding nuts, try toasted sunflower seeds or skip them entirely—the slaw still has plenty of crunch.
How to Store Leftover Asian Cabbage Slaw
Asian slaw leftovers stay crisp and tasty for about 2–3 days when stored in an airtight container in the fridge. If you’re making it ahead, keep the dressing separate and toss it in just before serving to keep everything fresh and crunchy.
Our Top 3 Money Saving Tips for This Recipe
Here are my go-to ways to save money while still tossing together a flavorful bowl of Asian slaw:
- Buy whole cabbages and carrots: They’re cheaper than pre-shredded and go a long way.
- Skip the chives: Use extra green onions instead.
- Choose store brands: Rice vinegar, soy sauce, and oil are often cheaper as store brands, but taste the same.
What to Serve With Asian Slaw
This Asian slaw pairs perfectly with all kinds of mains. Try it with a side of grilled Thai chicken skewers, Chipotle grilled chicken, or grilled salmon. It also works great tucked into lettuce wraps, served with salmon rice bowls, or spooned into chicken tacos for an extra crunch.
More Salad Recipes You Will Love
If you liked this crunchy, flavor-packed slaw, here are a few more recipes I think you’ll enjoy:
