Asian Slaw

This crunchy Asian slaw recipe with a very simple sesame dressing, lots of green onion, and toasted sesame seeds is a fresh side salad that takes just 10 minutes to make.

Simple slaw salads don’t always get the credit they deserve. Too often they’re overshadowed by the light leafy greens, solid Caesar salads, and robust kale or spinach salads that dominate ladies’ lunches or dinner’s first course. However, because they’re crunchy and fresh, a slaw salad can be the ideal quick-to-make side to lighten up fried foods or heartier main dishes. In this Asian slaw, thinly shredded Napa cabbage is mixed with slivers of carrot for sweetness and lots of chopped green onion for heat and bite. Similar to the dressing in my Chinese Chicken Salad, toasted sesame oil adds earthy flavor notes with a few splashes of rice vinegar and a little sugar for balance. As a final topper to this Asian slaw, I like plenty of toasted sesame seeds, with either white or black working just fine.

What Asian Slaw Is Made Of

I use Napa cabbage and a whole carrot in this slaw, but for convenience, you can use a packaged cabbage salad mix instead.

• Napa cabbage—if you’d like, add purple cabbage for more color
• Carrot
• Green onion—slivered red onion would work instead
• Rice vinegar—If using seasoned rice vinegar, you may want to add less sugar since it is already sweetened
• Sesame oil—make sure it’s fresh! Old sesame oil has a stronger taste.
• Sugar
• Kosher salt
• Toasted sesame seeds—white or black work equally well, or try a mix of both

How to Make Asian Slaw

• Slice the cabbage into thin ribbons. I recently got this chef’s knife and it’s just right for this job.
• Grate the carrot. I use a julienne peeler to cut the carrot into thin strips. You could also use a box grater.
• Chop the green onion. I like both the white part (more onion flavor) and the green part (more mellow flavor) of green onion. Slice at an angle for a pretty presentation.
• Toast the sesame seeds. Even if the seeds say they’re toasted, I toast them in a skillet over medium heat just until aromatic. This coaxes out more sesame flavor.
• Whisk the dressing and taste for flavor. Add more sugar, sesame oil, or vinegar to taste.
• Dress the salad and serve.

Asian Slaw Recipe FAQs

• Can I make Asian Slaw ahead of time? Over time the vinegar breaks down the cabbage and it will become soft and more limp. If making ahead of time, prep the ingredients but dress it just before serving.
• Can I use a different cabbage in this slaw? Napa cabbage has a more tender leaf which is why I use it here. But if it’s not available, then yes, use a green cabbage or purple cabbage instead. A packaged cabbage or coleslaw blend will also work.
• What other types of nuts would work in this slaw? Slivered or chopped almonds would be good here.

What to Serve With This Asian Slaw Recipe

• Chicken Katsu
• Marinated Flank Steak with Asian Chimichurri
• Slow Cooker Sriracha Meatballs
• Beef Bulgogi
• Crock Pot Teriyaki Chicken

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.

More Slaw and Coleslaw Recipes

• Quick and Spicy Korean Slaw Recipe
• How to Make the Best Creamy Coleslaw
• Easy Mexican Coleslaw
• Celery Slaw with Apple and Blue Cheese
• No-Mayo Vinegar Coleslaw

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