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Asian Slaw with Sesame Ginger Dressing

4.94 from 77 votes
Total 20 minutes
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Mouthwatering Asian slaw recipe with red cabbage, green cabbage, carrots, and quinoa in a sweet and savory sesame dressing. It always disappears fast!

Try my Spicy Asian Cucumber Salad next!

asian slaw in white bowl with two serving spoons next to measuring cup of cashews and white bowl of black sesame seeds

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Table of Contents hide
1) Asian cabbage slaw salad
2) Ingredients you'll need
3) Asian slaw dressing ingredients
4) How to make this recipe
5) Recipe tips
6) Recipe variations
7) What to serve with Asian slaw
8) More Asian recipes we love
9) 📖 Recipe
10) Asian Slaw with Sesame Ginger Dressing

Asian cabbage slaw salad

Whether it’s a summer cookout, a potluck, or meal prepped lunches, Asian cabbage salad is as delicious as it is nutritious and loved by everyone. No one can resist tender crisp cabbage in a sesame ginger slaw dressing.

Just like my classic homemade coleslaw recipe, Asian coleslaw is made with simple, everyday produce, which makes it accessible, customizable, and super budget-friendly.

Enjoy Chinese coleslaw as an entree for lunch or dinner – or as a side dish for any occasion. It travels well and can be dressed moments before serving.

Ingredients you'll need

Ingredient amounts are listed in the full printable recipe below.

  • shredded red cabbage - Also called purple cabbage. This adds so much color to Asian slaw.
  • shredded green cabbage - Use green cabbage for a firmer texture or Napa cabbage for softer textured Asian slaw.
  • cooked quinoa - Here’s an unexpected but welcome ingredient that adds nutrients, texture, and volume to Asian slaw. I enjoy making Instant Pot quinoa because it makes itself while I make the slaw.
  • carrots - Any color and variety will work for this recipe to add color, texture, flavor, and nutrients.
  • cilantro - Use chopped fresh parsley or Thai basil, if desired.
  • cashews - Adds a nutty flavor and hearty texture to cabbage slaw.
  • sesame seeds - Use black or white sesame seeds.
  • green onions - Use the stalk and tops of green onions.

Asian slaw dressing ingredients

You'll love how easy it is to make restaurant quality dressing out of a few simple pantry ingredients. It's the perfect balance of sweet and savory you expect from a dressing for Asian slaw.

  • rice vinegar - I recommend unseasoned rice vinegar because it's sodium free and sugar free. You can always adjust salt and sugar later.
  • soy sauce - This adds so much savory flavor and the salt adds the perfect balanced flavor.
  • fresh ginger root - Freshly grated ginger is best for ginger dressing, but ginger powder would work if used in very small amounts.
  • fresh garlic - A microplane grater is my favorite way of finely grating garlic for dressing.
  • maple syrup - Or honey, or agave nectar, or preferred sweetener.
  • sesame oil - I prefer toasted sesame oil for its flavor depth.
  • extra virgin olive oil - Or olive oil blend will work just fine.
  • black pepper and salt - to taste

If you like your Asian slaw to have a little kick, feel free to add a little heat like Sriracha, or chili paste, or cayenne pepper in small amounts once the dressing is blended.

How to make this recipe

Ingredient amounts are listed in the full printable recipe below.

Toast the cashews and sesame seeds in an oven at 350 degrees Fahrenheit for 3-5 minutes, then cool completely. Whisk or blend sesame ginger dressing ingredients. Cover and refrigerate.

baking sheet with toasted cashews next to baking sheet with toasted black sesame seeds
asian slaw dressing being whisked in glass mixing bowl

Combine Asian slaw ingredients in a large mixing bowl. Cover and refrigerate until ready to serve. To serve, pour dressing over slaw ingredients and toss to coat.

asian slaw ingredients in large brown mixing bowl next to asian slaw dressing and cashews in measuring cup
asian slaw dressing is poured from mason jar over asian slaw ingredients in large brown mixing bowl

Transfer to a serving bowl and enjoy immediately or store in an airtight container.

asian slaw in white bowl with two serving spoons next to small bowls of cashews, black sesame seeds, and chopped cilantro

Recipe tips

Save time by using pre-shredded cabbage or coleslaw mix. Or shred whole cabbage a day or two in advance using a food processor fitted with the slicing blade.

If adding cooked quinoa, allow it to cool completely before adding it to the slaw because it allows the moisture to evaporate and won't stick together. Even better if you can make it a day ahead.

If you like crispy cabbage slaw, serve immediately after dressing. For softer slaw, add the dressing, toss to coat, cover, and refrigerate 2-24 hours before serving.

Recipe variations

Turn Chinese coleslaw into a Thai-inspired recipe by substituting the sesame ginger dressing with a mild spicy peanut sauce.

Add proteins like Instant pot shredded chicken, pork, shrimp, tofu, or edamame beans and make a meal out of cabbage coleslaw.

Swap the quinoa with other grains like Instant Pot brown rice, barley, or farro.

Add other vegetables to Asian slaw like snow peas, snap peas, bell peppers, daikon, and any other crunchy veggies you'd like to add.

What to serve with Asian slaw

asian slaw in white bowl with two serving spoons

More Asian recipes we love

📖 Recipe

asian slaw in white bowl with two serving spoons

Asian Slaw with Sesame Ginger Dressing

Mouthwatering coleslaw with red cabbage, carrots, and quinoa in a sweet and savory Asian slaw dressing. This salad always disappears fast!
Prep Time20 minutes
Total time20 minutes
Yield 8 cups
Author Traci
4.94 from 77 votes
Print Pin it for later 📌

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Video

Note about scaling

When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.

Ingredients 

Slaw ingredients

  • ⅓ cup Cashews, chopped
  • 1 tablespoon Sesame Seeds, black or white
  • 3 cups Red Cabbage, ⅓ pound shredded
  • 3 cups Napa Cabbage or Green Cabbage, ⅓ pound shredded
  • 1 cup Cooked Quinoa, optional
  • 1 cup Carrots, ¼ pound shredded
  • ¼ cup Fresh Cilantro, chopped
  • 2 Green Onions, thinly sliced

Sesame ginger dressing ingredients (yield ⅔ cup)

  • ¼ cup Unseasoned Rice Vinegar
  • 1 tablespoon Maple Syrup, or preferred sweetener
  • 2 teaspoons Soy Sauce, or Tamari
  • 1 teaspoon Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Sesame Oil, light or dark
  • Sea Salt, to taste
  • Black Pepper, to taste

Instructions

  • To toast CASHEWS and SESAME SEEDS via oven or stovetop:
    OVEN: Preheat oven to 350°F. Place nuts and seeds on a baking sheet and bake 3-5 minutes until toasted.
    STOVETOP: Place nuts and seeds in a small skillet over medium heat and heat about 3 minutes until toasted, stirring as needed
    Transfer to a plate to cool completely. Cover and store at room temperature until ready to serve.
  • To make the slaw, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS in a large mixing bowl. Cover and refrigerate until ready to dress and serve.
  • To make the dressing, combine RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC in a mixing bowl. Slowly drizzle in OLIVE OIL and SESAME OIL, and whisk or blend until well-combined. Add SALT and PEPPER to taste.
  • Cover and refrigerate until ready to dress and serve.
  • To serve, add toasted nuts and seeds to the salad. Add the dressing and toss to combine.
  • Store dressed slaw in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Equipment

Nutrition

Serving: 1cup | Calories: 158kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 110mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3201IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 1mg
Course Main Course, Salad, Side Dish
Cuisine Asian
Diet Low Fat, Vegan, Vegetarian
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Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    4.94 from 77 votes (41 ratings without comment)

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  1. Kimoria says

    5 stars
    This is so so good! I used everything bagel seasoning since I didn’t have the cashews or sesame seeds but otherwise followed word for word. It’s refreshing and light, and super tasty with tuna or shrimp mixed in as well. It’s become a regular in my rotation, the sauce is so good!

    Reply

    • Traci says

      I'm glad you were able to make it work out and I love knowing you'll be making it more often. Thanks for trying my recipe and for sharing your feedback. Enjoy!

  2. Jennifer says

    4 stars
    Good but needed lime juice.

    Reply

    • Traci says

      You're welcome to add it 😉 Thanks!

  3. Rosalee says

    5 stars
    Oh my word!! Amazing
    Need a recipe for a lunch I am preparing later for family
    Can I use brown rice (short grain) instead of quinoa?
    NOT a fan of the texture.
    Believe me, I have tried, but just can't move past the
    texture of it

    Reply

    • Traci says

      I'm so glad you're loving my Asian slaw 🙂 You can use any grain you want, or none at all, totally up to you! Thanks for trying my recipe and for leaving feedback. Enjoy!! xoxo

  4. Cindy says

    4 stars
    The salad was wonderful. The dressing had a bitter aftertaste. Next time I may substitute the rice vinegar for white balsamic vinegar

    Reply

    • Traci says

      Hi Cindy, I’m so glad you enjoyed the salad. Before switching the vinegar away from the Asian flavor, try adding a little more sugar or salt to balance the flavor. Also, make sure your oil is fresh, as that can affect the taste. Thanks for your feedback—enjoy! xoxo

  5. Ramona says

    5 stars
    Very Easy and great flavor! I will definitely make this again! The dressing was just right for my taste!

    Reply

    • Traci says

      Yay! I'm so glad you enjoyed it. We're making this for our lunches this week. Can't wait for that dressing LOL! Thanks for the feedback!

  6. Nancy L Watson says

    Too vinegary for my liking.

    Reply

    • Traci says

      Ok. It's a pretty standard Asian vinaigrette, but you could always add a touch of mayonnaise or yogurt to soften the vinegar flavor if you decide to go for it again. Enjoy!

  7. Perri Wooding says

    5 stars
    Hi Traci, delicious dressing, did add a little fresh lime juice. Thank you! Can't wait to try more of your recipes.
    Best regards, Perri

    Reply

    • Traci says

      Yay! I'm glad you found your way to my recipe and went for it with lime. YUM! Thanks for sharing your experience 🙂 Enjoy!

  8. Deni says

    5 stars
    This was delicious! I used brown rice in lieu of quinoa because I had some cooked already on hand.

    We served this with an Asian inspired roasted salmon and sautéed broccoli.

    I can easily see doing this Thai inspired with mint & basil along with a peanut dressing.

    Reply

    • Traci says

      Yay! It is a very versatile salad and your combination sounds divine 🙂 And Thai would be great too! Thanks for sharing your experience. Enjoy!!

  9. Char says

    4 stars
    Generally, this was a good recipe. However, the final step, "add salt and pepper to taste" is crucial. I had to add quite a bit of salt (I used seasoned salt) to bump up the flavor. If i make it again, I may make more dressing which should make the slaw more flavorful as well.

    Reply

    • Traci says

      Yes Char, adding salt and pepper to taste is very important, which is why I added that step to the recipe instructions. The dressing yields 2/3 cup and you are most welcome to increase it 🙂 Thanks and enjoy!

  10. Bella Mater says

    5 stars
    Heckin' good! Just for fun, added a generous 'blorp' of coconut milk to the dressing... try it: you will not be sorry

    Reply

    • The Kitchen Girl says

      So glad you enjoyed! And that sounds delicious 🙂 Thanks for the feedback!

  11. Jeff says

    5 stars
    I've had this Asian slaw exactly as it is, but also with chicken. I'm not a big slaw guy but something about cabbage with sesame Asian slaw dressing really makes a perfect lunch. Healthy too! Thanks for another winner Kitchen Girl!

    Reply

    • The Kitchen Girl says

      Yayy! You are so welcome and I'm glad you love it as much as I do 🙂

  12. Doney says

    5 stars
    I LOVE this salad. Made it a second time this week. Holds up great for days if you don’t add dressing until time to eat. Light, fresh and delicious!

    Reply

    • The Kitchen Girl says

      Yayyy! I'm so glad you love it as much as we do. Thanks so much for taking the time to leave feedback 🙂