Asian Cabbage Slaw

Introduction

You know how sometimes you just need that one dish that’s fresh, crunchy, and makes you feel good the moment you take a bite? That’s exactly what this Asian Cabbage Slaw with Sesame Dressing is for me.

Trust me, I’ve made this plenty of times — summer BBQs, weeknight dinners, even packed it in lunch boxes. Every single time, it disappears fast. Last summer I brought it to a neighborhood potluck, and before I even got to grab seconds, the bowl was wiped clean. That’s when I realized this isn’t just a side dish… it’s the kind of recipe people remember and ask you for.

Ingredients

For the Slaw

• 3 cups green cabbage, thinly shredded

• 1 cup purple cabbage, shredded

• 1 large carrot, grated

• ½ cup green onions, sliced

• ½ cup sliced almonds

• 2 tablespoons sesame seeds

For the Sesame Dressing

• ¼ cup rice vinegar

• 2 tablespoons soy sauce

• 1 tablespoon honey or maple syrup

• 1 tablespoon sesame oil

• 1 teaspoon grated ginger

• 1 teaspoon garlic, minced

• 1 tablespoon water (to thin out the dressing)

Directions

1. Prep the Vegetables
   Shred the cabbages, grate the carrot, and slice the green onions. Toss them into a big mixing bowl — you’ll love how colorful it looks already.

2. Toast the Nuts & Seeds
   In a small pan, toast the almonds and sesame seeds over medium heat for 2–3 minutes. Don’t skip this step. It adds a nutty flavor that makes this slaw taste gourmet.

3. Mix the Dressing
   Whisk rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and water. Taste it. Want it sweeter? Add more honey. Saltier? A touch more soy sauce. It’s your call.

4. Bring It All Together
   Pour the dressing over the veggies. Toss until every piece is coated. Sprinkle the toasted almonds and sesame seeds on top.

5. Chill Before Serving
   Pop it in the fridge for 30 minutes. The flavors meld, the crunch stays sharp, and trust me — that first bite will be magic.

Tips & Variations for Asian Cabbage Slaw

• Add shredded chicken or tofu for a protein-packed main dish.

• Want some heat? A little sriracha or chili flakes in the dressing does wonders.

• No almonds? Use cashews or peanuts. Both work beautifully.

• Make it a full spread: serve alongside Garlic Parmesan Cheeseburger Bombs for a bold flavor combo.

Storage for Asian Cabbage Slaw

Keep your Asian Cabbage Slaw in an airtight container in the fridge for up to 3 days. To maintain that crunch, store the dressing separately and toss right before serving.

If you do mix it all at once, it still tastes great on day two — just softer, more marinated. Sometimes I actually like it better that way.

Time & Yield

• Prep Time: 15 minutes

• Total Time: 45 minutes (includes chill time)

• Yield: 4–6 servings

Tools Used

• Large mixing bowl

• Small pan for toasting

• Whisk for dressing

FAQ

“Can I make this Asian Cabbage Slaw ahead of time?”
Absolutely. I usually chop the veggies and prep the dressing the night before. Just keep them separate, and toss together before serving. That way, the cabbage stays crisp.

“What if I don’t have rice vinegar?”
No problem. I’ve swapped it with apple cider vinegar before, and it still works. The flavor is slightly different, but honestly, most folks won’t even notice.

 Why Asian Cabbage Slaw is the Perfect BBQ Side

Let me tell you, this slaw is a BBQ superstar. Last Fourth of July, I set it next to burgers, grilled corn, and even a Pineapple Juice Cake. Guess what people reached for more than the chips? Yep, the slaw.

 Asian Cabbage Slaw with Sesame Dressing for Weeknight Meals

You don’t need a special occasion. I’ve whipped this up on random Tuesdays when I was too tired to cook. A rotisserie chicken on the side, and dinner’s done. Healthy, filling, and ridiculously tasty.

Final Thoughts

This Easy Crunchy Asian Cabbage Slaw with Sesame Dressing is one of those recipes that just fits everywhere. Family dinners, potlucks, meal prep — it works. It’s fresh, it’s crunchy, it’s vibrant. And that sesame dressing? Addictive doesn’t even begin to cover it.

If you’re into trying more refreshing recipes, I recommend checking out this Easy Creamy Cucumber Salad Recipe. Both dishes make a killer combo for summer gatherings.

And hey, if you want to dive deeper into Asian-inspired flavors, I’ve seen a fantastic sesame noodle salad on Delish that pairs beautifully with this slaw.

TINSUF RECIPES

Easy Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing

A fresh and crunchy cabbage slaw with a rich, addictive sesame dressing. Perfect as a side dish or a light meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 45 minutes mins

Course: Salad

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• For the Slaw:
• - 3 cups green cabbage thinly shredded
• - 1 cup purple cabbage shredded
• - 1 large carrot grated
• - ½ cup green onions sliced
• - ½ cup sliced almonds
• - 2 tbsp sesame seeds
• For the Dressing:
• - ¼ cup rice vinegar
• - 2 tbsp soy sauce
• - 1 tbsp honey or maple syrup
• - 1 tbsp sesame oil
• - 1 tsp grated ginger
• - 1 tsp garlic minced
• - 1 tbsp water

Equipment

• Large mixing bowl
• - Small pan for toasting
• - Whisk for dressing

Method

 

1. Shred the cabbage and grate the carrot, placing them in a large bowl.
2. Toast the sliced almonds and sesame seeds in a pan for 2-3 minutes.
3. Whisk together the rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and water for the dressing.
4. Pour the dressing over the cabbage mixture and toss to coat.
5. Top with the toasted almonds and sesame seeds.
6. Chill for at least 30 minutes before serving.

Notes

- Store in the fridge for up to 3 days, but keep the dressing separate if you're planning to store leftovers.
- Add protein like chicken or tofu for a complete meal.