Crunchy Asian Cabbage Slaw with Sesame Dressing

This crunchy Asian cabbage slaw combines green and red cabbage, carrots, and green onions with a savory sesame dressing. It comes together quickly and pairs well with grilled food, sandwiches, tacos, or rice bowls.

Why Make Asian Cabbage Slaw

The two cabbages give the slaw color and crunch, while toasted sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger make a bright, savory-sweet dressing.

Ingredients

• 4 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 2 tbsp toasted sesame oil
• 2 tbsp low-sodium soy sauce
• 1 1/2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp freshly grated garlic
• 1 tsp freshly grated ginger
• 1 tsp Dijon mustard (optional)
• 1 tbsp sesame seeds

How to Make Asian Cabbage Slaw

1. Whisk the sesame oil, soy sauce, rice vinegar, honey or maple syrup, garlic, ginger, and Dijon mustard, if using, in a small bowl.
2. Combine the green cabbage, red cabbage, carrots, and green onions in a large bowl.
3. Pour the dressing over the vegetables and toss until evenly coated.
4. Let the slaw stand for 10–15 minutes so the flavors mingle.
5. Sprinkle with sesame seeds just before serving. Serve chilled or at room temperature.

Serving Suggestions

Serve as a side with grilled chicken, fish, or burgers. Add it to tacos or wraps, or spoon it over a rice bowl for a crisp topping.

Storage

Refrigerate leftovers in a covered container and enjoy within 2–3 days. The cabbage softens as it sits. For the crispest result, keep the dressing separate and toss shortly before serving.

Tips

• Slice the cabbage thinly for an easy-to-eat texture.
• Whisk the dressing before pouring so the ingredients are evenly combined.
• Let the slaw rest briefly, but avoid dressing it far ahead if you want maximum crunch.
• Use tamari or certified gluten-free soy sauce if you need a gluten-free version.

Variations

Add chopped cilantro or mint, sliced bell pepper, or cucumber. For heat, add chili flakes, chili paste, or sliced jalapeño. Maple syrup can replace honey for a vegan dressing. For another related idea, see crispy cabbage fritters. For more information, read Harvard’s guide to vegetables and fruits.

Frequently Asked Questions

Can I make this slaw ahead?
Yes. Slice the vegetables and mix the dressing ahead, then store them separately in the refrigerator. Toss shortly before serving for the best crunch.

Is this slaw gluten-free?
Use tamari or soy sauce labeled gluten-free.

Can I use regular sesame oil?
Toasted sesame oil provides the characteristic roasted sesame flavor in this dressing.

How can I make it spicier?
Whisk chili flakes, chili paste, or sliced fresh chili into the dressing.

Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing

Print Recipe

A fresh and crunchy cabbage slaw with a tangy sesame dressing, perfect as a side or topping for various dishes.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

• 4 cups green cabbage, thinly sliced
• 2 cups red cabbage, thinly sliced
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce (low sodium)
• 1½ tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh grated garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon sesame seeds

Instructions

1. Whisk the sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and Dijon mustard until smooth.
2. Toss the green cabbage, red cabbage, carrots, and green onions in a large bowl.
3. Pour the dressing over the veggies and toss well so everything is coated.
4. Let the slaw sit for 10–15 minutes so the flavors meld.
5. Sprinkle sesame seeds on top just before serving.

Notes

Slice cabbage thin for the best texture. Taste the dressing and adjust sweet, salty, or tangy to your liking.