A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is delicious alongside miso salmon, or these easy salmon cakes, ginger tofu, or stuffed into tacos or added to buddha bowls—a great way to add more cruciferous veggies into our everyday meals. See our 25+ Amazing Cabbage Recipes!
This Asian Cabbage Slaw is easy to make and packed full of flavor! A wonderful excuse to purchase one of those stunning cabbages at the farmers’ market. It’s also a fantastic way to use up all the stray veggies in the fridge- that remaining half cabbage, the stray carrot or parsnip, or the leftover bell pepper.
If you are part of a CSA or shop at the farmers market, many of the veggies you’ll find there can be added to this slaw – like kohlrabi, turnips, beets, or brussels sprouts. Such an easy, useful way to add more veggies into our everyday diet.
How to Make Asian Slaw! | video
Why you’ll love this recipe: The Asian Slaw Dressing!
The Asian Slaw Dressing is the best! Not only is it made with accessible ingredients you most likely have in your pantry, but it also seems to have the right balance of sweetness, tartness, and depth with just a little heat. And of course, you can personalize it even further to your own tastes.
Asian Slaw Ingredients!
- Cabbage -any type will work here- purple, green, napa cabbage – or other shreddable veggies- carrots, bell pepper, snow peas, kohlrabi, jicama, or use a broccoli “slaw”. You’ll need 6-7 cups total for this recipe.
- Cilantro – optional, but adds so much flavor here as a beautiful color.
- Scallions- I love the flavor of green onions here; chives would also work, or sub-thinly sliced red onion in a pinch.
- Olive oil and toasted sesame oil – for richness.
- Rice wine vinegar –rice wine vinegar is milder than most other vinegar and less acidic. We use unseasoned rice vinegar– if yours is “seasoned” you may need to cut back on the sweetener here!
- Sweetener- maple syrup, honey, agave, sugar, or coconut sugar
- Soy sauce (or use a gluten-free alternative like Braggs or Coconut Amino Acids)
- Fresh ginger and garlic- use fresh grated ginger and garlic, or ginger paste and garlic paste. I do not recommend ground ginger powder.
- Chili paste (optional) or chili flakes.
How to make Asian Slaw
- Slice the cabbage finely and add it to a large bowl. Add cilantro and scallions if you like.
- Whisk Asian Slaw Dressing ingredients together in a small bowl.
- Pour the Asian dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.
- Garnish with sesame seeds!
Time-saving Slaw Tips
- If short on time, many grocery stores offer gourmet “slaw mixes” already pre-shredded! These are perfect for this recipe: brussel sprouts slaw, broccoli slaw, carrot slaw… you get the idea. It’s a basic recipe designed to be used as a base for your own creations.
- If you like, you can use ginger paste (in a tube) and garlic paste in a tube to save time!
Storage and Make ahead
This Asian slaw recipe will keep up to 4 days in an airtight container in the refrigerator. You can prep the cabbage up to 3 days ahead as well as the dressing and toss before serving- leaving the sesame seeds off until serving.
What to serve with Asian Slaw
- Thai Turkey Burger w/ Crunchy Asian Slaw
- Seared Ahi Tuna Salad
- Salmon Cakes
- Japanese Salmon Rice Bowls
- Chicken Katsu (or Tofu Katsu!)
- Simple Baked Miso Salmon
- Seasoned Japanese Rice with Furikake
- Teriyaki Salmon with Baby Bok Choy
- Instant Pot Teriyaki Chicken
This is also a great way to use up stray veggies in the fridge, incorporating more nutrients into the slaw- salad turnips, kohlrabi, jicama, radishes… pretty much anything crunchy!
Hope you are having a great week, finding the beauty in what surrounds you. Even if it is simply in the face of cabbage, a beautiful, giant edible flower full of healing nutrients.
xoxo
More from Feasting At Home
Easy Crunchy Asian Slaw (w/ BEST Asian Dressing!)
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6
- Category: Salad, vegan, slaw, dressing
- Method: tossed
- Cuisine: Asian
- Diet: Vegan
Description
Easy Crunchy Asian Slaw with the Best Asian Dressing! A simple vegan slaw with that can be made in 20 minutes and made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls.
Ingredients
- 2 – 2 1/4 lb cabbage – shredded-roughly 6-7 cups (see notes)
- 3 scallions, sliced
- 1 cup cilantro, chopped (or sub Italian Parsley)
Asian Slaw Dressing:
- 3 tablespoons olive oil
- 1–3 teaspoons toasted sesame oil (start conservatively add more to taste at the end)
- 1/4 cup rice wine vinegar
- 3 tablespoons sugar, maple syrup, honey, or coconut sugar
- 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
- 1 tablespoon fresh ginger, grated, or use ginger paste
- 1 garlic clove, grated or use garlic paste ( garlic is optional, adds punchy flavor)
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes or chili paste ( optional)
Optional toppings:
- Toasted sesame seeds
- roasted, crushed peanuts or cashews
Instructions
- Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
- Whisk Asian Slaw Dressing ingredients together in a small bowl.
- Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.
- Garnish with sesame seeds and/ or nuts.
Notes
- Feel free to Substitute shredded carrots, bell pepper, snow peas, broccoli slaw, shredded Brussels sprouts, for part of the cabbage. ( For example, I’ll often do 5 cups cabbage, 1 cup carrots, 1 cup bell pepper)
- Salad will keep up to 3-4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 179
- Sugar: 14.9 g
- Sodium: 297.9 mg
- Fat: 11.8 g
- Saturated Fat: 2.9 g
- Carbohydrates: 18.6 g
- Fiber: 2 g
- Protein: 2.1 g
- Cholesterol: 0.3 mg
I’ve made this several times, it’s incredible! We typically add sliced seared tuna on top. Delicious.
Ooo, love that idea!
Fantastic! Delicious variety of ingredients…I had a head of cabbage just waiting for this recipe. This is a perfect base for a Chinese Chicken Salad 🥗
Great to hear!
I used a small red cabbage that I bought a week ago and just made this. I used two tsp. of Asian sesame oil, also small red onion. I used fresh cilantro from my outside garden container. It was fantastic, my go to summer ‘slaw. Well done
Great to hear!
This is a go to recipe. Everyone I have served it to has loved it. I like that so many different vegetables work with the dressing.
So happy to hear!
Made this exactly as listed. Only used 1 tsp of toasted sesame oil and it was plenty. Added toasted sesame seeds. It was delicious.
Perfect, glad you liked this one Carole!
My favorite Asian Slaw recipe. I also crumble up Crunchy Ramen Noodles along with the Peanuts to add on top.
Sounds yummy Angela!
This is 10 out of 10 delicious. Followed the recipe exactly and will forever make this. Thank you so much!
Great to hear!
I am guessing you went heavy on the sesame oil … In my experience sesame oil is a really strong flavour that dominates quite easily. I used a teaspoon and was perfect. 1 star seems harsh!
Really loved this, paired with bang bang chicken and rice. Yum.
This was really delicious! Thanks!
So happy you enjoyed!
This was perfect for our fish wraps. An absolute winner, thank you for the recipe!
Glad you enjoyed Yolande!
Literally one of the best things I have ever put in my mouth. I’ve made it so much since finding this recipe. I’ve added toasted almonds and sesame seeds, manadarin oranges and pineapple grilled chicken as well. It’s off the charts just as it is written.
Yummy…those additions!
This was a winner — all 5 of us loved it. Thank you!
Wonderful to hear!
great!
This is *the* best dressing for Asian Slaw I’ve ever made. I was in a hurry to make something for lunch this morning before the work crew showed up. Made this salad, more nuts and seeds, and added black beans. It’s perfect. Thanks so much.
Wonderful!
Delish!
Don’t add too much ginger or chili flakes if you don’t like spice! I enjoyed the sweet tanginess of the slaw. Thank you!
Thanks, glad you enjoyed. Hope it wasn’t too spicy…!
Turned out perfectly.
Fantastic Dressing!
I was scouring the web for a good Asian slaw dressing. Should have come here first, you never disappoint. I subbed brown sugar for honey 🍯 and marinated ginger for fresh. Served over coleslaw with apples & blueberries. I ate 2 bowls it was SO good.
Thank You!
So glad you enjoyed!
Fire! I’m saving this as until now I haven’t been able to find an asian slaw that I really care for. Thanks for the recipe!
Awesome- let us know what you think!
I had a very tasty Slaw at a local Korean restaurant. I decided I must find a recipe. This is it. I thought I had rice wine but turns out I did not. Subbed apple cider vinegar and it’s still good. Thanks for the recipe!
Awesome Julianna, so glad you enjoyed!
This recipe is delicious. Made it just as stated.
Thank you for sharing.
Great to hear Tami!
Such a great dressing on this! And I’ve made plenty very similar…make this! And thank you….
Awesome to hear!
I’ve made this recipe 5 times this summer, have have passed along the recipe about 5 times! I love it so much, and the colours are so satisfying. I use red cabbage, carrots, and jalapeño.
(This is my first time ever commenting on a recipe post, but I just had to let you know how much I appreciate this deliciousness)
Awesome, thanks so much for the review Kathleen! So happy to hear you are enjoying this slaw!
this was a great recipe! I used purple cabbage, Napa cabbage, carrots, red bells, and the green onions and cilantro – beautiful and very tasty! I did add some Mother-in-law’s chili sauce and a little fish sauce. will def make again!
Sounds perfect Kathleen!
I’m happy to report I doubled this for a big birthday party and “it went off like a frog in a sock” that means it was awesome and everyone loved it, its the only way I want to eat coleslaw now, its da bomb!!!
Oh good! Glad everyone enjoyed it.
Oh shoot Nick. I am sorry this didnt work for you. Did you use the multiplier by chance? I wonder if something was “off” there. Such a shame to throw it out. With salads like this, you can always place in a strainer, rinse the dressing out and try again.
I highly suggest tasting the dressing first before adding it to the vegetables. That way the recipe can be adjusted to your specific taste.
Agreed!