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Jessica T. Brown

20-Minutes Easy Crunchy Asian Slaw

A crisp and colorful Asian-style slaw featuring shredded cabbage, scallions, and cilantro tossed in a bright sesame-ginger dressing.
Quick to prepare, entirely plant-based, and full of fresh, satisfying crunch, it’s versatile enough to serve as a side, taco topping, or salad bowl base.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Asian-inspired, Plant-based
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –2 ¼ lbs cabbage shredded (about 6–7 cups)
  • 3 scallions thinly sliced
  • 1 cup fresh cilantro chopped (or substitute flat-leaf parsley)
Dressing:
  • 3 tbsp olive oil
  • 1 –3 tsp toasted sesame oil adjust to taste
  • ¼ cup rice vinegar
  • 3 tbsp maple syrup honey, or coconut sugar
  • 1 tbsp soy sauce or tamari/coconut aminos for gluten-free
  • 1 tbsp fresh ginger grated
  • 1 garlic clove grated (optional)
  • ½ tsp salt
  • ½ tsp red pepper flakes or chili paste optional
Optional Garnishes:
  • 1 tbsp toasted sesame seeds
  • ¼ cup roasted peanuts or cashews crushed

Equipment

  • 1 Salad Spinner – for drying cabbage and herbs
  • 1 Chef’s Knife – for slicing and chopping
  • 1 Zester/Grater – for ginger and garlic
  • 1 Measuring Cup – for liquids and dressing mixing
  • 1 Large Mixing Bowl (for tossing salad)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.