Asian Slaw with Sesame Dressing Recipe
A vibrant, crunchy, and incredibly flavorful Asian Slaw featuring a perfect blend of cabbages, fresh vegetables, and an addictive homemade sesame dressing. Quick, easy, healthy, and perfect as a side dish, topping, or light meal.
Equipment
- Large mixing bowl
- Sharp Knife or Mandoline Slicer (optional)
- Cutting Board
- Whisk
- Measuring Cups and Spoons
- Small Bowl or Jar (for dressing)
- Food Processor (optional, for shredding)
Ingredients
For the Slaw Mix:
- 3 cups Napa Cabbage finely shredded
- 1.5 cups Red Cabbage finely shredded
- 1.5 cups Green Cabbage finely shredded (Note: Approx. 6 cups total cabbage; adjust mix as desired or use pre-shredded)
- 2 medium Carrots julienned or grated
- 1 Red Bell Pepper thinly sliced
- 4-5 Green Onions thinly sliced
- 1/2 cup Fresh Cilantro roughly chopped
- Optional 1 cup Edamame, shelled, cooked
- Optional Toasted Sesame Seeds, for garnish
- Optional Toasted Slivered Almonds or Peanuts, for garnish/crunch
For the Sesame Dressing:
- 1/4 cup Soy Sauce or Tamari/Coconut Aminos for Gluten-Free
- 3 tablespoons Rice Vinegar unseasoned
- 2 tablespoons Toasted Sesame Oil
- 2 tablespoons Neutral Oil (e.g., avocado, grapeseed)
- 1-2 tablespoons Maple Syrup or Honey/Agave, adjust to taste
- 1 tablespoon Fresh Ginger finely grated or minced
- 1-2 cloves Garlic finely minced or grated
- Optional 1/4 - 1/2 teaspoon Red Pepper Flakes
- Optional 1 teaspoon Lime Juice
- Optional for Peanut Dressing 1-2 tablespoons Creamy Peanut Butter (may need extra liquid)
Instructions
- Prepare Vegetables: Wash and dry all produce. Finely shred cabbages (using a knife, mandoline, or food processor). Julienne carrots and thinly slice bell pepper. Thinly slice green onions and chop cilantro.
- Combine Slaw Mix: In a large bowl, combine the shredded cabbages, carrots, bell pepper, green onions, and cilantro. Add optional edamame if using. Toss gently to mix.
- Make Dressing: In a small bowl or jar, combine soy sauce (or tamari), rice vinegar, toasted sesame oil, neutral oil, maple syrup (or honey/agave), grated ginger, and minced garlic. Add optional red pepper flakes or lime juice if desired. (If making peanut dressing, whisk in peanut butter now, adding water/lime juice 1 tsp at a time if needed to reach desired consistency).
- Whisk Dressing: Whisk the dressing ingredients vigorously until well combined and slightly emulsified. Alternatively, seal the jar tightly and shake well. Taste and adjust seasonings (sweetness, saltiness, tanginess) if needed.
- Dress Slaw: Pour about two-thirds of the dressing over the slaw mix just before serving. Toss gently to coat evenly. Add more dressing sparingly if needed, avoiding oversaturation.
- Garnish and Serve: Transfer slaw to a serving bowl. Garnish with optional toasted sesame seeds, slivered almonds, peanuts, or extra cilantro/green onions. Serve immediately for maximum crunch.
Notes
Crunch Factor: For the best texture, slice vegetables thinly and dress the slaw just before serving.
Make-Ahead: Store the undressed slaw mix (airtight container, fridge, up to 3-4 days) and the dressing (separate airtight container, fridge, up to 1 week) separately. Combine just before serving.
Variations: Add shredded chicken, shrimp, or crispy tofu for protein. Include other crunchy elements like snow peas or jicama. Add toasted nuts/seeds. Make it spicy with minced chili or sriracha in the dressing.
Vegan: Ensure you use maple syrup or agave (not honey). The base recipe is otherwise vegan.
Gluten-Free: Use Tamari or Coconut Aminos instead of soy sauce. Double-check your rice vinegar is GF.
Leftovers: Dressed slaw can be stored in the fridge for 1-2 days but will soften over time.
Dressing Amount: Start with less dressing and add more to taste to avoid a soggy slaw.
Make-Ahead: Store the undressed slaw mix (airtight container, fridge, up to 3-4 days) and the dressing (separate airtight container, fridge, up to 1 week) separately. Combine just before serving.
Variations: Add shredded chicken, shrimp, or crispy tofu for protein. Include other crunchy elements like snow peas or jicama. Add toasted nuts/seeds. Make it spicy with minced chili or sriracha in the dressing.
Vegan: Ensure you use maple syrup or agave (not honey). The base recipe is otherwise vegan.
Gluten-Free: Use Tamari or Coconut Aminos instead of soy sauce. Double-check your rice vinegar is GF.
Leftovers: Dressed slaw can be stored in the fridge for 1-2 days but will soften over time.
Dressing Amount: Start with less dressing and add more to taste to avoid a soggy slaw.