Description
This Easy Asian Slaw is a crisp and refreshing salad made with shredded cabbage, carrots, and bell peppers, tossed in a flavorful sesame-ginger dressing. It’s the perfect side dish for grilled meats, tacos, or rice bowls and is easy to make ahead for meal prep. The crunchy texture and bold flavors make it a crowd-pleasing favorite.
Ingredients
Scale
For the slaw:
- 4 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrots, julienned or shredded
- ½ red bell pepper, thinly sliced
- 2 green onions, finely chopped
- ¼ cup fresh cilantro, chopped (optional)
- ¼ cup sliced almonds or chopped peanuts (optional)
- 1 tablespoon 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, grated
- 1 teaspoon garlic, minced
- ½ teaspoon sriracha or red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions
- Prepare the Vegetables – Wash and finely shred the cabbage, julienne the carrots, slice the bell pepper, and chop the green onions and cilantro. Place them in a large mixing bowl.
- Toast the Nuts and Seeds (Optional) – In a dry pan over medium heat, toast the almonds, peanuts, or sesame seeds for 2–3 minutes. Set aside to cool.
- Make the Dressing – In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and sriracha. Slowly drizzle in the olive oil while whisking until well combined.
- Combine and Toss – Pour the dressing over the prepared vegetables and toss thoroughly to coat everything evenly.
- Let It Rest – Allow the slaw to sit for at least 15–20 minutes so the flavors can meld.
- Garnish and Serve – Sprinkle the toasted nuts and sesame seeds over the slaw before serving. Enjoy as a side dish, taco topping, or light meal.