Asian Cabbage Slaw

A crisp, colorful combination of shredded cabbages, carrots, and fresh herbs tossed in a bright, tangy dressing. This Asian cabbage slaw offers a perfect balance of crunchy textures and bold flavors, making it an ideal side dish or light meal component.

Why You’ll Love This Recipe

• Bursting with vibrant colors and textures, this slaw brings visual appeal to any table.

• The dressing delivers an ideal harmony of acidity, sweetness, and umami that complements a wide range of main dishes.

• Ready in just minutes with minimal prep, it’s perfect for busy weeknights or last-minute gatherings.

• Versatile enough to adapt—add your favourite proteins or switch up the vegetables to suit your taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 cups Napa cabbage, thinly sliced

• 2 cups red cabbage, thinly sliced

• 1 large carrot, julienned or grated

• 3 green onions, thinly sliced

• ¼ cup fresh cilantro, roughly chopped

• 2 tablespoons toasted sesame seeds

For the dressing

• 3 tablespoons rice vinegar

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon sesame oil

• 1 tablespoon honey (or maple syrup for vegan)

• 1 teaspoon fresh ginger, finely grated

• 1 clove garlic, minced

• ½ teaspoon red pepper flakes (adjust to taste)

• Salt and freshly ground black pepper, to taste

directions

1. In a large mixing bowl, combine the Napa cabbage, red cabbage, carrot, green onions, and cilantro.

2. In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes until well blended.

3. Pour the dressing over the shredded vegetables.

4. Toss thoroughly until every strand is lightly coated in dressing.

5. Sprinkle the toasted sesame seeds over the top and give the slaw a final gentle toss.

6. Allow the slaw to rest for 5–10 minutes before serving to let the flavors meld.

Servings and timing

• Servings: 4 as a side dish

• Prep time: 15 minutes

• Total time: 15 minutes

Variations

• Substitute kimchi juice for part of the rice vinegar for a tangier, probiotic-rich twist.

• Add thinly sliced bell pepper or jicama for extra crunch and color.

• Stir in ½ cup cooked, shredded chicken or firm tofu to make it a more substantial entrée.

• Swap cilantro for fresh mint or Thai basil for a different aromatic profile.

• Use almond butter or peanut butter in the dressing for a creamier texture and nutty flavour.

storage/reheating

Store any leftover slaw in an airtight container in the refrigerator for up to 3 days. The vegetables will continue to soften slightly over time, so for best texture, consume within 24–48 hours. This dish is served cold and does not require reheating; simply give it a gentle toss before serving if the dressing settles at the bottom.

FAQs

What types of cabbage work best for this Asian slaw?

Napa and red cabbages provide ideal texture and colour contrast. You may also use green cabbage, but adjust slicing thickness to maintain crunch.

Can I make this slaw ahead of time?

Yes. Prepare the slaw up to one day in advance, but store the dressing separately and toss just before serving to preserve maximum crunch.

How long does the slaw stay fresh?

When stored properly in an airtight container, it remains fresh for up to 3 days, though it is most crisp within the first 48 hours.

Can I substitute rice vinegar with something else?

Rice vinegar provides a gentle acidity. You may use apple cider vinegar or white wine vinegar, but reduce the amount by about one-quarter to avoid overpowering the flavours.

Is there a gluten-free version?

Yes. Replace soy sauce with tamari or coconut aminos and ensure any packaged ingredients (like sesame seeds) are certified gluten-free.

Can I add protein to make it a meal?

Absolutely. Shredded chicken, sliced grilled steak, cooked shrimp, or firm tofu all pair beautifully with this slaw to create a balanced meal.

How can I make it spicier?

Increase the quantity of red pepper flakes or add a drizzle of Sriracha or other hot sauce to the dressing.

Can I use a honey alternative?

Maple syrup, agave nectar, or date syrup all work as vegan-friendly substitutes for honey.

How do I prevent the slaw from becoming soggy?

Slice the vegetables uniformly, drain any excess moisture, and store the dressing separately until just before serving.

What dish goes well with Asian cabbage slaw?

This slaw complements grilled meats, fish tacos, bao buns, rice bowls, or can be served alongside curries and stir-fries for a refreshing contrast.

Conclusion

This Asian cabbage slaw is a quick, adaptable, and flavourful addition to any meal. Its bright dressing and crisp vegetables make it a crowd-pleaser, whether served at backyard barbecues, weeknight dinners, or special gatherings. Experiment with variations and enjoy the effortless crunch and vibrant taste it brings to your table

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