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A glass bowl filled with vibrant Asian slaw, featuring shredded purple cabbage, carrots, green onions, and peanuts on a light surface.

Asian Slaw

Author: Mandy Applegate
This 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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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: Asian
Keyword: Asian slaw
Servings: 10
Calories: 58kcal

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="kzPJaYYi" upload-date="2025-10-17T08:19:19+00:00" name="Fresh Asian Slaw Salad" description="Crisp cabbage tossed with a tangy sesame dressing for the perfect fresh side dish." player-type="default" override-embed="default"]

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

Calories: 58kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 118mg | Potassium: 146mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2394IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 1mg
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