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Asian Slaw

A refreshing and crunchy Asian slaw featuring crisp cabbage with a tangy sesame dressing that balances sweet, salty, tangy, and nutty flavors perfectly. Ready in 15 minutes with zero cooking required.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Asian Fusion
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 4 cups green cabbage thinly sliced
  • 2 cups purple cabbage thinly sliced
  • 2 cups napa cabbage thinly sliced
  • 2 large carrots julienned or grated
  • 1 red bell pepper thinly sliced
  • 4 green onions sliced on the diagonal
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup edamame shelled
  • 1/4 cup sliced almonds toasted
For the Dressing
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon sriracha optional
  • 1 tablespoon sesame seeds for garnish

Equipment

  • Large mixing bowl
  • Small bowl or jar with lid for dressing
  • Sharp chef's knife
  • Cutting board
  • Whisk or fork
  • Measuring cups and spoons
  • Mandoline or box grater (optional)

Method
 

  1. Remove the outer leaves from all three cabbages 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 a box grater for shredded carrots. Slice the red bell pepper into thin strips and cut the green onions on a diagonal for visual appeal.
  3. Add all three cabbages to a large mixing bowl. Toss in the carrots, bell pepper, green onions, and cilantro. Use your hands to gently mix everything together, separating any clumps of cabbage.
  4. Place the sliced almonds in a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until golden and fragrant. Set aside.
  5. Combine the rice vinegar, soy sauce, sesame oil, vegetable oil, and honey in a small bowl. Whisk vigorously until the honey dissolves completely.
  6. Add the minced ginger, garlic, and sriracha if using. Whisk again until everything looks uniform and slightly emulsified.
  7. Dip a cabbage piece into the dressing and taste. Adjust the honey for sweetness, soy sauce for saltiness, or sriracha for heat based on your preferences.
  8. Pour about two thirds of the dressing over the vegetables. Toss thoroughly using tongs or two large spoons until every piece gets coated.
  9. Sprinkle the toasted almonds, edamame, and sesame seeds over the top. Give one final gentle toss to distribute them throughout.
  10. Let the slaw sit for 5 to 10 minutes before serving. Taste once more and add remaining dressing if needed. Serve immediately or refrigerate for later use.

Notes

For the crunchiest slaw, keep the dressing separate until serving time. Dressed slaw tastes amazing after marinating, but undressed slaw stays crispier longer. Store dressed slaw in an airtight container for up to 3 days. Undressed vegetables last up to 5 days refrigerated.