Why You’ll Love Crunchy Asian Cabbage Slaw with Sesame Dressing Recipe
You’ll love this recipe because of:
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The irresistible contrast of texture: firm cabbage that holds up under dressing-soaked vegetables without turning soggy.
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A flavor profile that balances nutty sesame oil, savory soy, gentle tang from rice vinegar, fresh garlic and ginger, and a touch of sweetness from honey or maple syrup.
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Versatility: it works as a side for grilled meats, tofu, seafood, or as a topping for tacos or rice bowls.
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Very minimal effort — you chop, whisk and toss, and you’re done in about 15 minutes.
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Great make-ahead potential: you can prepare the slaw mix and dressing separately, then combine just before serving to preserve crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green cabbage, thinly sliced
red cabbage, thinly sliced
shredded carrots
green onions (scallions), thinly sliced
toasted sesame oil
soy sauce (preferably low sodium)
rice vinegar
honey or maple syrup
fresh garlic, grated
fresh ginger, grated
Dijon mustard (optional)
sesame seeds
Directions
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In a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey (or maple syrup), garlic, ginger, and Dijon mustard (if using).
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In a large bowl, combine the green cabbage, red cabbage, shredded carrots, and sliced green onions.
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Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
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Let the slaw sit for 10–15 minutes to allow flavors to meld and the dressing to lightly soften the vegetables.
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Just before serving, sprinkle the sesame seeds on top and serve chilled or at room temperature.
Servings and timing
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Yield: 6 servings
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Prep time: approximately 15 minutes
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No cooking time required
Variations
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Add grilled or shredded chicken, tofu, or shrimp to turn this into a full main-dish salad.
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Incorporate additional vegetables or add-ins like thinly sliced red bell pepper, snap peas, julienned mango, or pomegranate seeds.
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For extra crunch, add slivered almonds, roasted peanuts, or crispy wonton strips just before serving.
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To vary the dressing, add a splash of lime juice or orange zest, or a pinch of red chili flakes or sriracha for heat.
Storage/Reheating
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Store the dressed slaw in an airtight container in the refrigerator. It stays fresh and crunchy for up to 2–3 days, though it’s best within the first 24–48 hours.
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For best results when making ahead, keep the shredded slaw mixture and dressing separate. Store the slaw in one container and the dressing in another, combining them 10–15 minutes before serving.
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No reheating is needed. This is a cold salad best served chilled or at room temperature.
FAQs
What makes this slaw crunchy?
The use of sturdy green and red cabbage ensures that the slaw holds its texture even after being dressed. Thin slicing helps maintain a crisp mouthfeel.
Can I make the sesame dressing ahead of time?
Yes, the dressing can be prepared in advance and stored in the refrigerator for up to a week. Shake or stir before using.
Is this recipe vegetarian or vegan?
It is vegetarian, and it can easily be made vegan by using maple syrup instead of honey.
Can I use only one type of cabbage?
Yes, using either green or red cabbage alone works fine. The dual color is for appearance and texture variation but not essential.
How can I add more protein?
Add cooked proteins like grilled chicken, tofu, shrimp, or edamame. You can also serve the slaw over a bed of rice or noodles for a more complete meal.
What does this slaw pair well with?
It complements grilled meats, fish tacos, noodle dishes, rice bowls, or can be used as a filling for wraps and sandwiches.
Can I make it ahead for a picnic or potluck?
Yes. For best texture, store the dressing and vegetables separately and mix just before serving.
Will the cabbage become soggy?
If dressed too early, the cabbage can soften over time. To retain crunch, toss with dressing no more than 15 minutes before serving.
Can I add nuts or seeds for extra texture?
Yes, toppings like sesame seeds, peanuts, or almonds add great crunch. Add them just before serving to prevent them from softening.
Can I use pre-shredded slaw mix?
Absolutely. Store-bought coleslaw mix is a great time-saver and works well in this recipe.
Conclusion
This Crunchy Asian Cabbage Slaw with Sesame Dressing is a quick, flavorful, and healthy dish that works equally well as a side or light main. With its mix of colorful vegetables, zesty sesame dressing, and make-ahead convenience, it’s sure to become a staple in your kitchen. Perfect for busy weeknights, meal prepping, or entertaining, this slaw delivers big flavor with minimal effort.
Crunchy Asian Cabbage Slaw with Sesame Dressing
This Crunchy Asian Cabbage Slaw with Sesame Dressing is a vibrant, healthy side dish made with shredded cabbage, fresh vegetables, and a tangy sesame-soy dressing. Perfect for potlucks, picnics, or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/3 cup toasted slivered almonds
- 1 tablespoon sesame seeds (optional)
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro.
- In a separate small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, olive oil, ginger, garlic, salt, and pepper until well combined.
- Pour the dressing over the slaw and toss until everything is evenly coated.
- Top with slivered almonds and sesame seeds.
- Serve immediately for maximum crunch or refrigerate for 30 minutes to let flavors meld.
Notes
- For a vegan version, substitute honey with maple syrup.
- This slaw can be made a few hours in advance but is best served the same day.
- Toast the almonds for extra flavor and crunch.
- Add shredded chicken or tofu for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
