Asian Slaw with Sesame Ginger Dressing (2024)

This Asian slaw recipe makes the perfect crunchy and colorful side dish. A simple combination of shredded cabbage, carrots, and sliced apples tossed is a sweet and tangy sesame ginger dressing.

Are you looking to add an easy and flavorful side salad to your plate? This healthy vegetable and fruit mixture combines Asian-inspired ingredients for a twist on a classic coleslaw. It takes less than 30 minutes to prepare. Enjoy it on its own, or use it as a topping for tacos and sandwiches for a delightful crunch.

Now’s your chance to chop! Have some fun practicing knife skills to create thinly sliced apples, cabbage, and carrots. To make a bold and pungent dressing, freshly minced garlic and ginger are whisked together with soy sauce, sesame oil, honey, and rice vinegar. The coleslaw mix is tossed in the sweet and tangy dressing.

Cabbage selection

I use red cabbage and napa cabbage for the slaw base. Napa cabbage is a heartier leaf, also called Chinese cabbage. The tender leaves are soft and sweet, and the small grooves on the surface help to capture more dressing onto the greens. This means better flavor delivery.

Napa cabbage also doesn’t wilt as quickly as green cabbage when combined with the dressing. The vibrant purple color makes the slaw visually enticing and packs more phytonutrients into each serving.

Preparing the coleslaw mix

The Asian slaw base is composed of just six ingredients; green cabbage, red cabbage, shredded carrots, apples, green onions, and cilantro. Make sure to cut the cabbage into ¼-inch thick strips to keep a crunchy texture. You can hand grate the carrots, or purchase the shredded product from the grocery store to save you some time.

I like to add just a hint of extra sweetness and snap to the salad with Fuji apples. After slicing, soak them in cold water until ready to use to prevent the flesh from browning too quickly.

The tasty dressing

To make the Asian slaw dressing, make sure to finely mince the garlic and ginger. Just a small amount is going to add that warm and pungent spice, but you don’t want big chunks that will shock the taste buds. Rice vinegar enhances the dressings with mild and slightly sweet acidity. Honey is added to balance the tanginess, sugar, brown sugar, or maple syrup can also be used.

Soy sauce and toasted sesame oil add a rich umami taste to the dressing for depth. Whisking in a small amount of mayonnaise and olive oil adds body to the dressings, helping it to cling better to the vegetables and keeps the emulsion more stable. Use about half of the dressing to coat the base, then add more to your liking.

Garnishing the slaw

Make sure to sprinkle on some sesame seeds right before serving. Toasting them will warm up the oils inside and enhance their nutty flavor. I also like to add a few more sliced green onions and cilantro leaves on top for a pop of color.

Can this recipe be made in advance?

Yes! The cut vegetables can be prepared and stored in an airtight container for up to 5 days before serving. The dressing can be made 2 days before, but make sure to whisk before using to reform the emulsion. Slice the apples the same day to prevent it from turning brown in color. Wait to combine the ingredients until ready to serve, otherwise, it will become too soggy if it sits overnight.

Ways to customize this recipe

• Add sliced red bell peppers or bok choy
• Add edamame beans, sugar snap peas, or snow peas
• Add mandarin oranges or Asian pear
• Use tamari or coconut aminos instead of soy sauce to make it gluten-free
• The mayonnaise can be removed, the texture will be slightly less thick
• Peanut butter can be added to the dressing for a nutty flavor

What to serve with the slaw

• Honey-Garlic Chicken
• Hawaiian Chicken Skewers
• Ahi Tuna Poke Bowl