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Asian Coleslaw

A crunchy, refreshing Asian coleslaw with crisp cabbage, vibrant vegetables, toasted almonds, and a tangy sesame ginger dressing that's ready in under 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Asian Fusion
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 6 cups green cabbage thinly sliced
  • 2 cups red cabbage thinly sliced
  • 1 cup carrots julienned or shredded
  • 4 green onions thinly sliced
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup sliced almonds toasted
  • 2 tablespoons sesame seeds toasted
For the Dressing
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1/4 teaspoon red pepper flakes

Equipment

  • Large mixing bowl
  • Small bowl or jar with lid for dressing
  • Sharp chef's knife or mandoline slicer
  • Cutting board
  • Measuring cups and spoons
  • Whisk or fork
  • Small dry skillet for toasting nuts

Method
 

  1. Remove the outer leaves from both green and red cabbage heads and cut them into quarters. Slice each quarter as thinly as possible, aiming for ribbons about 1/8 inch wide.
  2. Julienne the carrots into thin matchsticks or use the large holes on a box grater. Slice the green onions on a diagonal. Roughly chop the cilantro, including the tender stems. Set all vegetables aside in the large mixing bowl.
  3. Place sliced almonds in a dry skillet over medium heat. Stir frequently for 3 to 4 minutes until golden brown and fragrant. Remove from heat and set aside.
  4. Add sesame seeds to the same dry skillet over medium heat. Shake the pan gently for 2 to 3 minutes until seeds turn light golden. Remove immediately from the hot pan.
  5. Combine rice vinegar, toasted sesame oil, vegetable oil, soy sauce, and honey in a small bowl or jar. Add the minced ginger, garlic, and red pepper flakes. Whisk vigorously until the honey fully dissolves and everything emulsifies into a smooth dressing.
  6. Dip a cabbage piece into the dressing and taste. Adjust sweetness with more honey, salt with more soy sauce, or tanginess with additional vinegar as needed.
  7. Pour the dressing over the vegetables in the large mixing bowl. Toss everything together using your hands or tongs until every piece glistens with dressing.
  8. Sprinkle the toasted almonds and sesame seeds over the top of the dressed slaw. Toss gently one more time or leave them on top for presentation. Serve immediately for maximum crunch.

Notes

Keep the dressing and vegetables separate until serving time if you need the slaw to stay crunchy for several hours at a party or potluck. Store dressed coleslaw in an airtight container for 2 to 3 days, or undressed vegetables for up to 5 days. For gluten-free, use tamari or coconut aminos instead of soy sauce. For vegan, substitute honey with maple syrup or agave nectar.