If you’re looking for a vibrant, refreshing side dish that’s quick to prepare, bursting with texture, and packed with flavor, this Easy Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing is about to become your go-to recipe. With just 20 minutes of prep and no cooking required, it’s perfect for busy weeknights, meal prep, or a fresh and crunchy addition to your next picnic or barbecue.
This slaw hits all the right notes—crisp, savory, tangy, slightly sweet, and umami-rich. What truly elevates it, though, is the sesame vinaigrette: deeply aromatic from toasted sesame oil, tangy from rice vinegar, and rounded out with maple syrup (or honey), ginger, and garlic. It’s the kind of dressing you’ll want to drizzle on everything.
Why This Slaw Is a Must-Try
Whether you’re vegan, gluten-free, or just looking to eat more veggies, this slaw ticks all the boxes:
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Fast and Easy: No stovetop, no oven—just chop, toss, and serve.
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Nutrient-Packed: Loaded with cruciferous veggies and antioxidant-rich ingredients.
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Versatile: Great as a side dish, light lunch, or crunchy topping for tacos, sandwiches, and rice bowls.
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Crowd-Pleasing: The bright colors, bold flavors, and crispy texture make it a favorite at potlucks and picnics.
Ingredients You’ll Need
Slaw Base:
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1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)
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1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)
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2 large carrots, shredded (about 1.5 cups / 180g)
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4-5 scallions, thinly sliced (green and white parts)
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1/2 cup (30g) fresh cilantro, chopped (optional)
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1/4 cup (35g) toasted sliced almonds or cashews
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2 tablespoons (20g) toasted sesame seeds
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Optional: 1/2 cup (30g) crunchy chow mein noodles for extra texture
Sesame Vinaigrette:
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1/4 cup (60ml) rice vinegar
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2 tablespoons (30ml) toasted sesame oil
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1 tablespoon (15ml) light vegetable oil
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2 tablespoons (30ml) tamari or soy sauce
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1 tablespoon maple syrup or honey
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1 teaspoon freshly grated ginger
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1 clove garlic, minced
Kitchen Equipment Needed
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Large mixing bowl
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Small bowl or jar for dressing
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Whisk or fork
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Chef’s knife or mandoline
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Cutting board
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Grater or food processor for shredding carrots
Optional but helpful:
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Salad spinner (to dry cabbage if washing)
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Mason jar with lid (for shaking vinaigrette)
Step-by-Step Instructions
1. Prepare the Sesame Vinaigrette
In a small bowl or jar, whisk together the rice vinegar, sesame oil, vegetable oil, tamari (or soy sauce), maple syrup (or honey), ginger, and garlic. Set aside or refrigerate until ready to use.
2. Assemble the Slaw
In a large salad bowl, combine the green cabbage, red cabbage, carrots, scallions, and cilantro. Toss everything gently to distribute the ingredients evenly.
3. Dress the Slaw
Just before serving, pour the sesame vinaigrette over the slaw and toss thoroughly until everything is evenly coated. This ensures maximum crunch and flavor without sogginess.
4. Add the Crunch
Top the slaw with toasted almonds or cashews, toasted sesame seeds, and chow mein noodles (if using). Give it one last gentle toss and serve immediately.
Tips for the Best Results
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Shred Cabbage Thinly: Use a mandoline or a very sharp knife to get the cabbage extra thin. This helps the vinaigrette soak in and gives a better mouthfeel.
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Toast Your Nuts and Seeds: Toasting adds deeper flavor and more crunch. You can toast them in a dry skillet over medium heat for a few minutes until golden and fragrant.
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Serve Fresh: Add the dressing and toppings right before serving to keep everything crisp.
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Customize the Sweetness: Adjust maple syrup or honey to taste depending on how sweet or savory you like your slaw.
Ingredient Substitutions & Variations
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Nut-Free Version: Omit the almonds or cashews and add extra sesame seeds or sunflower seeds instead.
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Add Protein: Toss in shredded rotisserie chicken, baked tofu, or edamame to make it a meal.
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Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the vinaigrette.
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Low-Carb: Skip the chow mein noodles and replace the carrots with thinly sliced bell peppers.
Make-Ahead and Storage Tips
This slaw is best served immediately after dressing, but you can prepare it ahead with a few simple tricks:
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Prep Ahead: Chop all vegetables and mix the vinaigrette up to 24 hours in advance. Store them separately in the refrigerator.
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Storing Leftovers: If already dressed, store in an airtight container in the fridge for up to 2 days. The vegetables will soften slightly but still taste great.
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Keep Toppings Separate: Store crunchy toppings like chow mein noodles in a separate container and add them just before eating.
What to Serve It With
This Asian-inspired slaw pairs beautifully with a wide variety of mains:
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Grilled chicken, pork chops, or teriyaki salmon
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Rice bowls, dumplings, or spring rolls
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As a topping for pulled pork sliders, bao buns, or Korean BBQ tacos
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With a side of steamed jasmine rice and a drizzle of extra vinaigrette
Frequently Asked Questions
Can I use pre-shredded cabbage?
Yes! It’s a great time-saver. Just make sure it’s fresh and not too coarse. You may want to slice it finer if needed.
Is this recipe gluten-free?
Yes, as long as you use tamari instead of soy sauce and gluten-free chow mein noodles (or skip them).
Can I make it vegan?
Absolutely! Just use maple syrup instead of honey in the vinaigrette.
How do I toast sesame seeds?
Add them to a dry skillet over medium heat, shaking occasionally, until lightly golden and fragrant (about 2–3 minutes).
Can I double the recipe?
Yes, this recipe scales easily. Great for feeding a crowd—just toss the dressing in right before serving.
Final Thoughts
This Easy Crunchy Asian Cabbage Slaw is a bold, colorful, and refreshing side dish you’ll want to make again and again. It’s packed with texture, flavor, and nutrition—and best of all, it’s incredibly quick and easy to throw together. Whether you’re planning a summer cookout, prepping lunches, or jazzing up your dinner plate, this slaw will not disappoint.
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