This zesty Asian slaw is packed with flavor and whips up in minutes! You need to make this show-stopping side dish for your next summer cookout.
My vegan coleslaw is one of my favorite summer sides. And with cookout season right around the corner, I'm starting to crave cool summer salads. I thought maybe this time I'd take things up a notch though. Are you guys ready for more slaw?
And I've had Asian slaw on my list of recipes to work on forever. And well, summer is unofficially about to begin, with Memorial Day weekend coming up fast, so I figured now was the time!
Jump to:
What is Asian Slaw?
Is Asian slaw a new thing for you? It's a lot like coleslaw, but instead of a creamy mayo dressing, Asian slaw is made with a light, zesty dressing with Asian-inspired flavors, like the sesame and ginger you'll find in this one.
Ingredients You'll Need
- Rice vinegar. Look for this in the international foods section of your supermarket.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
- Maple syrup. Another liquid sweetener such as agave or coconut nectar could easily be substituted for this.
- Toasted sesame oil. This should also be available in the international foods aisle at the store.
- Sriracha. Leave this out if you'd prefer a milder version of this dish.
- Fresh ginger.
- Garlic.
- Cabbage. Red cabbage, green cabbage, or a combination of both will work just fine!
- Carrots.
- Red bell pepper.
- Scallions. Also known as green onions.
- Fresh cilantro. This can be left out if you're a cilantro hater.
- Toasted sesame seeds.
Tip: Feel free to substitute some of your favorite veggies. Napa cabbage would work in place of the red/green cabbage, broccoli would be a great sub for the carrots or bell pepper, and daikon radish would be a great way to add some bite!
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
This stuff is just as easy as classic coleslaw, and the method of making it is pretty similar!
- Start by mixing up your dressing. You'll be using some rice vinegar, maple syrup, soy sauce, sesame oil, garlic and ginger. Stir everything together and give it a taste-test. Feel free to adjust the ingredients to suit your tastes.
- Next, shred some cabbage and carrot. You'll also be slicing up a bell pepper as well as some scallions and cilantro for this.
- Throw everything into a big bowl, drizzle in your dressing, and give it a good toss!
You can taste-test again and readjust the seasonings if you like — more vinegar for extra tartess, more maple syrup if yours is too tart, more ginger for zip, or more garlic just because you can never really have too much garlic. Just make sure to mix your slaw up well if you add anything.
I like to top my slaw with a sprinkle of toasted sesame seeds.
Tip: You can serve this slaw right away, or chill it for a bit. I like it best when it's been chilled for about 2 hours.
Shelf-Life & Storage
Asian slaw will keep in an airtight container in the fridge for 2-3 days. It will lose some crispness over time, so the sooner you eat it, the better!
More Summer Side Salads
- Dijon & Herb Potato Salad
- Avocado Corn Salad
- Southwestern Pasta Salad
- Creamy Cucumber Dill Salad
- Mediterranean Quinoa Salad
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Asian Slaw with Sesame Ginger Dressing
Ingredients
- 2 ½ tablespoons rice vinegar
- 2 tablespoons soy sauce (See note)
- 1 ½ tablespoons maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha (optional)
- 1 tablespoon freshly grated ginger
- 1 garlic clove, minced
- 5 cups shredded cabbage (about 2 ½ pounds; red, green or a mix)
- 1 cup shredded carrots (about 2-3 medium carrots)
- 1 medium red bell pepper, sliced into thin strips
- ½ cup chopped scallions (about 2 scallions)
- ¼ cup chopped fresh cilantro
- 1 teaspoon toasted sesame seeds
Instructions
- To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.
- Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.
- Add the dressing to the mixing bowl, and everything well to coat the veggies.
- Taste test and adjust any seasonings to your liking.
- Sprinkle with sesame seeds. Serve immediately or cover and chill.
Video
Notes
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delicious! So refreshing and colorful! thank you for this!
We love this Asian Coleslaw. The flavour balance is amazing. My husband does like coleslaw much, but he sure loves this one
Good, but dressing needs more rice vinegar and sesame oil. I didn't measure how much I put in - perhaps 1/4 c. vinegar and 1 Tbsp sesame oil.
Love love this!!! Used 2 tsp if siracha and it is delicious and beautiful! Served the first time with Korean bbq rack of lamb.
Wow, this is sooooo good! really easy recipe, perfect flavor balance.
maybe the lady that was graving the Hawaiian style slaw had pineapple in it. She should try THIS dressing with added pineapple.
I am going to add pineapple sounds delicious! Maid this slaw twice so far now I am going to try with pineapple ! Can’t wait to make.
Thank you for idea!
Connie
Super easy to make and loved that I was able to make the dressing and salad one day before. I used jalapeño instead of red pepper. It was a hit at our lunch party! Thank you!!!
This Asian Slaw with Sesame Ginger Dressing is unique but definitely worth a try! Thought I could be skipping Sriracha in here but glad I found one at my favorite online store -Karman Foods.. This is absolutely my new fave!
thank you
HI I am going to try this for our Easter brunch, can I make the dressing a few days ahead of time?
can i make the dressing ahead of time?
Absolutely!
How long will this salad last in fridge
It should be good for 2 to 3 days.
What if I can't get rice vinegar?
You could try another type of vinegar - plain white vinegar or apple cider vinegar should work, although the flavor will be slightly different.
What is the serving size? 1 cup?
Yup, approximately 1 cup, or 1/8 of the total batch.
This was delicious, and beautiful! I added edamame to make it a meal. The flavors and colors were wonderful!
Sounds like a wonderful meal! Glad you enjoyed it!
Nice! I've been craving a salad from Ono Hawaiian BBQ and it has a distinct dressing. This wasn't the same, but it was damn good! Thx :)
This was FABULOUS!! I served it as a main dinner dish in a toasted flour tortilla with diced Morningstar Farms Chik’n patties. (Vegan)
All rated it a #10!
Thank you!!
Yay! Sounds like a delicious meal! Glad you enjoyed it!
How many servings?
Eight. :)