This fresh and vibrant Asian-inspired slaw is a celebration of crunch, color, and clean flavors.
Its appeal lies in the perfect harmony of crisp cabbage, fragrant herbs, and a zesty sesame-ginger dressing that balances tang, sweetness, and a hint of heat.
Naturally plant-based and rich in dietary fiber, it supports healthy digestion while keeping you satisfied without excess calories.
The sesame and olive oils add a dose of heart-healthy unsaturated fats, while the cabbage and herbs provide a wealth of antioxidants and vitamin C.
With no cooking required and a 20-minute prep time, it’s a perfect solution for busy weeknights, meal prep lunches, or as a vibrant side to grilled proteins.
It stores beautifully in the fridge for several days, making it an effortless way to keep wholesome, flavor-packed food on hand.
Whether tucked into tacos, spooned over rice bowls, or served as a side salad, it delivers both nutritional value and a crave-worthy crunch.
Must-Have Tools for Perfect Results
OXO Good Grips Salad Spinner
Effortlessly dries cabbage and herbs after washing, ensuring the dressing clings perfectly. Also great for leafy greens, berries, and fresh herbs year-round.
Cuisinart 8-Inch Chef’s Knife
Ideal for shredding cabbage and slicing scallions with precision. A sharp, versatile chef’s knife is the foundation of efficient, safe cooking in any kitchen.
Microplane Premium Zester/Grater
Perfect for finely grating fresh ginger and garlic for a smooth, aromatic dressing. Also excellent for citrus zest, hard cheeses, and spices.
Pyrex 4-Cup Glass Measuring Cup
Doubles as a mixing bowl for whisking up the dressing and measuring liquids with accuracy. Heat-safe and dishwasher-friendly for easy cleanup.
OXO Good Grips 3-Piece Mixing Bowl Set
Sturdy, non-slip mixing bowls make tossing the slaw a breeze. Nesting design saves storage space while handling a variety of recipes.
20-Minutes Easy Crunchy Asian Slaw
Ingredients
Equipment
Method
- Prepare and Clean the Vegetables: Start by removing any wilted or damaged outer leaves from your cabbage. Slice the cabbage in half from top to bottom, then into quarters to make handling easier. Carefully cut away the dense core from each quarter. Using a sharp chef’s knife, thinly shred the cabbage into fine ribbons, aiming for uniform pieces so the slaw has an even texture. Place the shredded cabbage into a salad spinner, rinse thoroughly under cold running water, and spin until completely dry. Excess water can dilute the dressing, so make sure the cabbage is as dry as possible. Set aside in a large mixing bowl.
- Slice and Chop the Fresh Herbs: Trim the root ends from the scallions and remove any wilted tops.Slice them thinly on the diagonal for a more attractive presentation. Rinse your cilantro (or parsley) under cool water, shake or pat dry, and chop it roughly — keeping some leaves larger for a burst of fresh flavor and visual appeal.Add the scallions and cilantro to the bowl with the cabbage.
- Create the Sesame-Ginger Dressing: In a medium-sized measuring cup or small mixing bowl, add the olive oil, starting with 1 teaspoon of toasted sesame oil (you can adjust later), rice vinegar, and your choice of sweetener (maple syrup, honey, or coconut sugar). Pour in the soy sauce (or tamari/coconut aminos for gluten-free), then grate fresh ginger directly into the bowl using a fine grater or zester. If you’re including garlic, grate it finely and add it now. Sprinkle in the salt and, if desired, the red pepper flakes or chili paste for heat. Using a small whisk or fork, blend everything until the mixture is smooth and slightly emulsified.
- Taste and Adjust the Dressing: Dip a clean spoon into the dressing and taste it. You’re looking for a balance of tangy, sweet, salty, and nutty flavors. If you’d like more depth, add an extra ½ to 1 teaspoon of toasted sesame oil; if it needs more brightness, add a splash of vinegar; for extra sweetness, stir in a touch more maple syrup or honey. Whisk again to combine.
- Combine the Slaw and Dressing: Pour the dressing evenly over the cabbage, scallions, and cilantro. Using large salad tongs or clean hands, gently toss everything together, lifting from the bottom of the bowl to evenly coat every shred of cabbage. The more thorough your toss, the more flavorful the slaw will be.
- Garnish and Serve: If you’re serving immediately, sprinkle the top with toasted sesame seeds for added crunch and visual appeal. Crushed peanuts or cashews make a great garnish if you want extra richness. For the best flavor, let the slaw rest for 5–10 minutes before serving so the cabbage slightly softens and absorbs the dressing.
- Storage Tips: If making ahead, store the slaw in an airtight container in the refrigerator for up to 3–4 days. The flavors will continue to develop over time, and the cabbage will remain pleasantly crunchy.If it seems to lose a bit of brightness after a day or two, refresh with a squeeze of lime juice or a drizzle of sesame oil before serving.
Notes
- You can mix and match vegetables — swap some cabbage for shredded carrots, bell peppers, snap peas, or even broccoli slaw for added color and crunch.
- Adjust the toasted sesame oil to taste; start with less and add gradually since it has a strong, distinct flavor.
- For a spicier kick, increase the chili flakes or use a mild chili paste for depth without overpowering heat.
- If making ahead, keep the dressing separate until closer to serving time for maximum crunch.
- This slaw is naturally vegan but can be made gluten-free by swapping soy sauce for tamari or coconut aminos.
Chef’s Secrets for Exceptional Slaw
The secret to an irresistible slaw lies in precision and patience. Always slice your cabbage as thinly and evenly as possible — this ensures a uniform texture that holds the dressing beautifully.
Drying the vegetables thoroughly is equally important; excess moisture will water down your dressing and mute the flavors.
When making the dressing, whisk vigorously until it emulsifies slightly; this helps the oil and vinegar cling to the vegetables instead of pooling at the bottom.
Finally, don’t underestimate the resting time — giving the slaw 5–10 minutes before serving allows the flavors to meld while keeping the cabbage crisp.
Serving Suggestions for Every Occasion
This slaw’s versatility makes it a kitchen all-star. For a light lunch, pair it with grilled tofu or seared salmon for a satisfying balance of protein and fresh vegetables.
Use it as a crunchy topping for pulled pork, grilled chicken, or veggie burgers. It also shines in tacos, especially fish or shrimp varieties, where the tangy dressing cuts through richness.
For a plant-based grain bowl, pile it on top of brown rice, quinoa, or soba noodles, adding avocado for extra creaminess.
Its bright flavors also complement heavier mains like BBQ ribs or fried rice, balancing the meal beautifully.
Storage Tips to Keep It Fresh
Store your slaw in an airtight container in the refrigerator to preserve both flavor and texture.
If you anticipate leftovers, consider dressing only the portion you plan to eat immediately and keeping the rest undressed until ready to serve. This keeps the cabbage crisp for up to 4 days.
If the slaw has been fully dressed, it will still taste great for 2–3 days, though the texture will soften slightly.
To refresh leftovers, toss with a splash of rice vinegar or an extra drizzle of sesame oil before serving.
Frequently Asked Questions About This Slaw
1. Can I make this recipe ahead of time?
Yes! You can prep the vegetables and dressing separately up to 2 days in advance. Combine them just before serving for the freshest texture.
2. What’s the best cabbage to use?
Green cabbage offers a mild, sweet crunch, while red cabbage brings extra color and a slightly peppery bite. A mix of both creates a visually stunning salad.
3. Can I use pre-shredded cabbage?
Absolutely. Pre-shredded cabbage is a time-saver, though freshly sliced cabbage tends to stay crisp longer and has a more vibrant flavor.
4. How do I make it nut-free?
Simply omit the peanuts or cashews in the garnish. You can add toasted pumpkin seeds or sunflower seeds for a similar crunch without nuts.
5. Can I make the dressing oil-free?
Yes, replace the oils with additional rice vinegar and a splash of orange juice for sweetness, though the flavor will be lighter and less rich.
This recipe is inspired by feastingathome and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.