This Asian Slaw recipe is savory, sweet, and so quick and easy! Crisp and crunchy veggies in a flavorful sesame dressing.
You need just handful of ingredients and less than 15 minutes prep to make this side dish!
How to Cut Cabbage for Slaw
Just like a classic coleslaw recipe, cabbage should be cut nice and thin. It’s easy to do.
- Slice a head cabbage in half and then cut each half so you have quarters.
- Use a knife to remove the core in a triangle fashion.
- Using a sharp knife, thinly slice in quarter-inch (or thinner) pieces going from right to left on a cutting board. If you are left-handed (like me :) ), move in the opposite direction.
You can use a food processor or a mandolin, but slicing with a sharp knife is quick and clean up is easier.
Want to save a little time? Buy pre-made coleslaw mix or a broccoli slaw as the base.
How to Make Asian Slaw
This Asian cabbage salad is an easy recipe. You can easily adapt it to veggies you have on hand. I like to try to combine various colors and textures for a great salad.
Wash and cut any veggies you add into thin strips. Simply toss with the dressing below or a homemade or store bought sesame ginger dressing. Garnish with sesame seeds, green onions or even fried wonton strips.
More Slaws & Salads
- Classic Coleslaw Recipe – ready in 15 mins!
- Asian Chopped Salad – great as a side or a meal
- Dill Pickle Coleslaw – tangy twist on a classic recipe!
- Creamy Apple Slaw Recipe – crisp & refreshing salad
- Creamy Broccoli Slaw – crispy, crunchy salad!
- Ramen Noodle Salad – Classic potluck favorite
Easy Asian Slaw
Ingredients
- 3 cups green cabbage thinly sliced
- 1 cup purple cabbage thinly sliced
- 1 cup carrots julienned
- 2 cups red bell peppers thinly sliced
- 2 green onions sliced
- sesame seeds for garnish
Sesame Dressing *
- ¼ cup rice vinegar
- 2 tablespoons canola oil
- ½ teaspoon salt
- ½ teaspoon sesame oil
- 1 teaspoon honey
Instructions
- Combine all slaw ingredients in a medium bowl.
- Whisk dressing ingredients in a separate bowl (or shake in a jar with a lid).
- Toss slaw with dressing. Refrigerate at least 30 minutes before serving.
- Garnish with sesame seeds and additional green onions if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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can I use olive oil instead of canola?
It will slightly change the flavor, but will work perfectly Melanie! If you try it I would love to hear how it turns out!
Holly,
How far in advance can I make/dress the Asian slaw recipe and it still taste fresh?
Hi Sonny, we recommend letting it refrigerate for at least 30 minutes before serving. It should be okay to prepare a few hours in advance though.
We absolutely loved this! I made it with firecracker salmon & roasted asparagus. We used the leftovers on pulled pork sandwiches, it was fabulous! Thank you for a fantastic side!
You’re welcome! Sounds so great Annette!
Hello. Quick question regarding the Easy Asian Slaw. Should this be made and dressed in advance of serving (hours or a day in advance) like regular coke slaw or is it best dressed right before serving. If I made it and dressed it the night before, would it get too soggy? How were your leftovers when you made it?
Thanks
To be honest Kerrianne, there were no leftovers! But if stored in an airtight container in the fridge it should last 3 to 5 days. If it starts to get a little watery, drain in a colander, and refresh the flavor with a little salt and pepper!
Made this for supper last night. I really liked it. Nice and light side dish.