Hey y'all! Are you craving something crunchy, colorful, and bursting with flavor? This Asian Slaw Salad is a total game-changer for your dinner table, potluck, or weekday meal prep. Loaded with fresh veggies, tossed in a tangy sesame dressing, and topped with a satisfying crunch, it's perfect for any occasion. Let’s get cooking!
Why You'll Love This Asian Slaw Salad
- Super quick to prepare—ready in just 20 minutes from start to finish.
- Packed with vibrant, crisp veggies and a zesty homemade dressing.
- Perfect for meal prep—stays fresh and crunchy for days.
- Customizable for different diets, including vegan and gluten-free.
- Pairs beautifully with grilled meats, fish, or tofu for a complete meal.
Asian Slaw Salad Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- ½ cup chopped fresh cilantro
- ⅓ cup roasted peanuts or cashews (optional)
- 2 tablespoons toasted sesame seeds
- Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
How to Make Asian Slaw Salad: Step-by-Step Directions
Step 1: Prep the Veggies
In a large bowl, combine the green cabbage, purple cabbage, shredded carrots, red bell pepper, green onions, and cilantro. Toss everything together for an even mix of colors and textures.
Step 2: Whisk the Asian Slaw Salad Dressing
In a small mixing bowl or jar, whisk together the rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and garlic until well combined. Taste and adjust the seasoning as needed.
Step 3: Combine & Toss
Pour the dressing over the slaw mixture and toss thoroughly to coat every veggie with that delicious, tangy flavor. Let it sit for 10 minutes to allow the flavors to meld.
Step 4: Add Crunchy Toppings
Just before serving, sprinkle with roasted peanuts or cashews and toasted sesame seeds. Give it one last toss and enjoy!
Asian Slaw Salad Notes & Helpful Tips
- For extra crunch, chill the salad for 30 minutes before serving.
- Try swapping out the peanuts for sunflower seeds if you have nut allergies. Learn more about allergy-friendly swaps on EatingWell.
- Slice veggies thin and even for the best texture in every bite.
Asian Slaw Salad Variations
- Spicy Sriracha Slaw: Add 1-2 teaspoons sriracha or chili garlic sauce to the dressing.
- Crunchy Ramen Salad: Toss in crushed uncooked ramen noodles for extra crunch.
- Protein-Packed: Add grilled chicken, shrimp, or tofu to make it a hearty main dish.
Required Equipment for Asian Slaw Salad
- Large mixing bowl
- Chef's knife
- Cutting board
- Vegetable peeler or grater
- Small bowl or jar for dressing
- Tongs or salad servers
Asian Slaw Salad Storage Instructions
Store the Asian Slaw Salad in an airtight container in the refrigerator for up to 4 days. For best texture, keep the dressing separate until ready to serve. If mixed, expect the veggies to soften slightly but retain great flavor.
Serving Suggestions & Pairings for Asian Slaw Salad
- Serve as a refreshing side with grilled chicken, salmon, or steak.
- Stuff into lettuce wraps for a light lunch.
- Top with crispy wontons for added crunch, or add to tacos for an Asian-fusion twist.
Pro Tips for the Best Asian Slaw Salad
- Use a mandolin for perfectly thin, uniform veggie slices (read more about using mandolins on Culinary Hill).
- Double the dressing and use it as a marinade for chicken or tofu!
- For extra flavor, toast your sesame seeds just before adding them—check out why at Bon Appétit.
Asian Slaw Salad FAQ
- Can I make Asian Slaw Salad ahead of time?
- Absolutely! Prep the veggies and dressing separately, then toss together just before serving to keep everything crisp.
- Is Asian Slaw Salad gluten-free?
- Yes, simply use tamari or a gluten-free soy sauce in the dressing.
- Can I use bagged coleslaw mix instead of fresh cabbage?
- Definitely! Save time by using a 16-ounce bagged coleslaw mix as a shortcut—just add the other veggies and dressing.
Total Time: 20 minutes | Prep Time: 20 minutes | Cook Time: 0 minutes
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup thinly sliced red bell pepper
- 3 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup roasted peanuts, chopped
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame seeds
Instructions
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1In a large bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro.
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2In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey or maple syrup, and grated ginger until well combined.
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3Pour the dressing over the vegetables and toss until everything is evenly coated.
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4Sprinkle the chopped peanuts and sesame seeds over the salad.
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5Serve immediately for maximum crunch, or refrigerate for 10-15 minutes to allow flavors to meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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