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    You are here: Home / Salads / Asian Slaw with Sesame Ginger Dressing

    LAST UPDATED: May 8, 2022 • FIRST PUBLISHED: May 8, 2022

    Asian Slaw with Sesame Ginger Dressing

    Jump to Recipe Print Recipe
    Asian Slaw with Sesame Ginger Dressing

    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.

    Bowl of Asian Slaw with a wooden spoon in it.

    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?
    • Ingredients You'll Need
    • How It's Made
    • Shelf-Life & Storage
    • More Summer Side Salads
    • Asian Slaw with Sesame Ginger Dressing

    What is Asian Slaw?

    Blue surface set with plate of Asian Slaw, chopsticks, napkin and cilantro.

    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

    The following 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!
    Collage showing the 4 steps for making Asian Slaw.

    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.

    Bowl of Asian Slaw with cilantro, napkin, plates and chopsticks in the background.

    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!

    Bowl of Asian Slaw with Wooden Spoon

    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!

    Bowl of Asian Slaw on a blue surface.
    4.91 from 11 votes
    Print

    Asian Slaw with Sesame Ginger Dressing

    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.

    Course Side Dish
    Cuisine Asian-Inspired
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8
    Calories 49 kcal
    Author Alissa Saenz

    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
    US Customary - Metric

    Instructions

    1. To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.

    2. Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.

    3. Add the dressing to the mixing bowl, and everything well to coat the veggies.

    4. Taste test and adjust any seasonings to your liking.

    5. Sprinkle with sesame seeds. Serve immediately or cover and chill.

    Recipe Notes

    Use gluten-free tamari or liquid aminos if you need to keep this recipe gluten-free.

    Nutrition Facts
    Asian Slaw with Sesame Ginger Dressing
    Amount Per Serving
    Calories 49 Calories from Fat 8
    % Daily Value*
    Fat 0.9g1%
    Saturated Fat 0.1g1%
    Sodium 245mg10%
    Potassium 195mg6%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 5.3g6%
    Calcium 30mg3%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Creamy Vegan Caesar Dressing
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Lena says

      May 22, 2019 at 4:11 pm

      How many servings?

      Reply
      • Alissa Saenz says

        May 27, 2019 at 4:54 pm

        Eight. :)

        Reply
    2. Beth Ann says

      July 18, 2019 at 8:11 pm

      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!!

      Reply
      • Alissa Saenz says

        July 21, 2019 at 10:52 am

        Yay! Sounds like a delicious meal! Glad you enjoyed it!

        Reply
    3. Dianne says

      January 05, 2020 at 7:29 pm

      5 stars
      This was delicious, and beautiful! I added edamame to make it a meal. The flavors and colors were wonderful!

      Reply
      • Alissa Saenz says

        January 12, 2020 at 11:09 am

        Sounds like a wonderful meal! Glad you enjoyed it!

        Reply
      • Nigel Sanders says

        May 06, 2020 at 11:30 pm

        4 stars
        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 :)

        Reply
    4. Cathy Coppinger says

      July 11, 2020 at 8:53 am

      What is the serving size? 1 cup?

      Reply
      • Alissa Saenz says

        July 12, 2020 at 4:44 pm

        Yup, approximately 1 cup, or 1/8 of the total batch.

        Reply
    5. Cilla says

      December 28, 2020 at 10:09 am

      What if I can't get rice vinegar?

      Reply
      • Alissa Saenz says

        December 28, 2020 at 4:48 pm

        You could try another type of vinegar - plain white vinegar or apple cider vinegar should work, although the flavor will be slightly different.

        Reply
    6. Carol says

      February 04, 2021 at 5:42 pm

      How long will this salad last in fridge

      Reply
      • Alissa Saenz says

        February 07, 2021 at 4:03 pm

        It should be good for 2 to 3 days.

        Reply
    7. patty spencer says

      March 28, 2021 at 10:52 pm

      can i make the dressing ahead of time?

      Reply
      • Alissa Saenz says

        March 29, 2021 at 9:10 am

        Absolutely!

        Reply
    8. patty spencer says

      March 29, 2021 at 11:12 pm

      HI I am going to try this for our Easter brunch, can I make the dressing a few days ahead of time?

      Reply
    9. patty spencer says

      March 29, 2021 at 11:13 pm

      thank you

      Reply
    10. mavee125 says

      August 17, 2021 at 10:43 am

      5 stars
      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!

      Reply
    11. Mari says

      November 16, 2021 at 6:04 am

      5 stars
      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!!!

      Reply
    12. Lizzy says

      May 09, 2022 at 10:23 am

      5 stars
      maybe the lady that was graving the Hawaiian style slaw had pineapple in it. She should try THIS dressing with added pineapple.

      Reply
    13. Selina says

      June 21, 2022 at 9:07 pm

      5 stars
      Wow, this is sooooo good! really easy recipe, perfect flavor balance.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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