4.96 from 71 votes
Total 20 minutes minutes
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Mouthwatering Asian slaw recipe with red cabbage, green cabbage, carrots, and quinoa in a sweet and savory sesame dressing. It always disappears fast!
Asian cabbage slaw salad
Whether it’s a summer cookout, a potluck, or meal prepped lunches, Asian cabbage salad is as delicious as it is nutritious and loved by everyone. No one can resist tender crisp cabbage in a sesame ginger slaw dressing.
Just like my classic homemade coleslaw recipe, Asian coleslaw is made with simple, everyday produce, which makes it accessible, customizable, and super budget-friendly.
Enjoy Chinese coleslaw as an entree for lunch or dinner – or as a side dish for any occasion. It travels well and can be dressed moments before serving.
Ingredients you'll need
Ingredient amounts are listed in the full printable recipe below.
- shredded red cabbage - Also called purple cabbage. This adds so much color to Asian slaw.
- shredded green cabbage - Use green cabbage for a firmer texture or Napa cabbage for softer textured Asian slaw.
- cooked quinoa - Here’s an unexpected but welcome ingredient that adds nutrients, texture, and volume to Asian slaw. I enjoy making Instant Pot quinoa because it makes itself while I make the slaw.
- carrots - Any color and variety will work for this recipe to add color, texture, flavor, and nutrients.
- cilantro - Use chopped fresh parsley or Thai basil, if desired.
- cashews - Adds a nutty flavor and hearty texture to cabbage slaw.
- sesame seeds - Use black or white sesame seeds.
- green onions - Use the stalk and tops of green onions.
Asian slaw dressing ingredients
You'll love how easy it is to make restaurant quality dressing out of a few simple pantry ingredients. It's the perfect balance of sweet and savory you expect from a dressing for Asian slaw.
- rice vinegar - I recommend unseasoned rice vinegar because it's sodium free and sugar free. You can always adjust salt and sugar later.
- soy sauce - This adds so much savory flavor and the salt adds the perfect balanced flavor.
- fresh ginger root - Freshly grated ginger is best for ginger dressing, but ginger powder would work if used in very small amounts.
- fresh garlic - A microplane grater is my favorite way of finely grating garlic for dressing.
- maple syrup - Or honey, or agave nectar, or preferred sweetener.
- sesame oil - I prefer toasted sesame oil for its flavor depth.
- extra virgin olive oil - Or olive oil blend will work just fine.
- black pepper and salt - to taste
If you like your Asian slaw to have a little kick, feel free to add a little heat like Sriracha, or chili paste, or cayenne pepper in small amounts once the dressing is blended.
How to make this recipe
Ingredient amounts are listed in the full printable recipe below.
Toast the cashews and sesame seeds in an oven at 350 degrees Fahrenheit for 3-5 minutes, then cool completely. Whisk or blend sesame ginger dressing ingredients. Cover and refrigerate.
Combine Asian slaw ingredients in a large mixing bowl. Cover and refrigerate until ready to serve. To serve, pour dressing over slaw ingredients and toss to coat.
Transfer to a serving bowl and enjoy immediately or store in an airtight container.
Recipe tips
Save time by using pre-shredded cabbage or coleslaw mix. Or shred whole cabbage a day or two in advance using a food processor fitted with the slicing blade.
If adding cooked quinoa, allow it to cool completely before adding it to the slaw because it allows the moisture to evaporate and won't stick together. Even better if you can make it a day ahead.
If you like crispy cabbage slaw, serve immediately after dressing. For softer slaw, add the dressing, toss to coat, cover, and refrigerate 2-24 hours before serving.
Recipe variations
Turn Chinese coleslaw into a Thai-inspired recipe by substituting the sesame ginger dressing with a mild spicy peanut sauce.
Add proteins like Instant pot shredded chicken, pork, shrimp, tofu, or edamame beans and make a meal out of cabbage coleslaw.
Swap the quinoa with other grains like Instant Pot brown rice, barley, or farro.
Add other vegetables to Asian slaw like snow peas, snap peas, bell peppers, daikon, and any other crunchy veggies you'd like to add.
What to serve with Asian slaw
- Air Fryer Pork Tenderloin
- Instant Pot Pulled Pork
- Air Fryer Whole Chicken
- Slow Cooker Pulled Pork
- Zucchini Quinoa Fritters
- Fish Tacos
More Asian recipes we love
- Thai Cucumber Salad
- Vegan Lo Mein Noodles
- Vegan Thai Coconut Chickpea Curry
- Sesame Kale Noodles
- Vegan Thai Lentil Chickpea Curry
📖 Recipe
Asian Slaw with Sesame Ginger Dressing
Mouthwatering coleslaw with red cabbage, carrots, and quinoa in a sweet and savory Asian slaw dressing. This salad always disappears fast!
Prep TimePrep Time: 20 minutes mins
Total timeTotal Time: 20 minutes mins
Yield 8 1-cup servings
Author Traci Antonovich
4.96 from 71 votes
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Ingredients
Slaw ingredients
- ⅓ cup Cashews chopped
- 1 tablespoon Sesame Seeds black or white
- 3 cups Red Cabbage ⅓ pound shredded
- 3 cups Napa Cabbage or Green Cabbage ⅓ pound shredded
- 1 cup Cooked Quinoa
- 1 cup Carrots ¼ pound shredded
- ¼ cup Fresh Cilantro chopped
- 2 Green Onions thinly sliced
Sesame ginger dressing ingredients (yield ⅔ cup)
- ¼ cup Unseasoned Rice Vinegar
- 1 tablespoon Maple Syrup or preferred sweetener
- 2 teaspoons Soy Sauce or Tamari
- 1 teaspoon Fresh Ginger finely grated
- 2 cloves Garlic minced
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoons Sesame Oil light or dark
- Sea Salt to taste
- Black Pepper to taste
Equipment
salad spinner optional
7-cup food processor optional for shredding cabbage
Instructions
To toast CASHEWS and SESAME SEEDS via oven or stovetop:
OVEN: Preheat oven to 350°F. Place nuts and seeds on a baking sheet and bake 3-5 minutes until toasted.
STOVETOP: Place nuts and seeds in a small skillet over medium heat and heat about 3 minutes until toasted, stirring as needed
Transfer to a plate to cool completely. Cover and store at room temperature until ready to serve.
To make the slaw, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS in a large mixing bowl. Cover and refrigerate until ready to dress and serve.
To make the dressing, combine RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC in a mixing bowl. Slowly drizzle in OLIVE OIL and SESAME OIL, and whisk or blend until well-combined. Add SALT and PEPPER to taste.
Cover and refrigerate until ready to dress and serve.
To serve, add toasted nuts and seeds to the salad. Add the dressing and toss to combine.
Store dressed slaw in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.
Final step
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4.96 from 71 votes
Video
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Nutrition
Serving: 1cup | Calories: 158kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 110mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3201IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 1mg
Course Main Course, Salad, Side Dish
Cuisine Asian
Diet Low Fat, Vegan, Vegetarian
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