Name: Asian Slaw with Sesame Ginger Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 2 1/2 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 1/2 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 1/2 pounds; red, green or a mix)); 1 cup shredded carrots ((about 2-3 medium carrots)); 1 medium red bell pepper, (sliced into thin strips); 1/2 cup chopped scallions ((about 2 scallions)); 1/4 cup chopped fresh cilantro; 1 teaspoon toasted sesame seeds

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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.

It’s only been a couple of weeks since I posted my vegan coleslaw recipe. Are you guys ready for more slaw?

I had a lot of cabbage to use up after making the coleslaw. 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 just about upon us. This slaw is perfect for summer gatherings. So I figured now was the time!

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.

How It’s Made

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 fresh sesame seeds.

FAQ & Tips for Amazing Asian Slaw

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.
Should I use red or green cabbage for my slaw? Either works, and I like a mix of both!
Can this slaw be made gluten-free? Yup! Just replace the soy sauce with gluten-free tamari.
Asian slaw will keep in a sealed container in the fridge for 2-3 days. It will lose some crispness over time, so the sooner you eat it, the better!
Feel free to switch things up by adding/substituting 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!

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Asian Slaw in a Bowl with Napkin, Wooden Spoon and Stack of Plates

4.5 from 2 votes