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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

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

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. Linda says

    such a colorful and healthy looking salad. thanks for the inspiration - i will need to try this soon!

    Reply

    • Traci Antonovich says

      Thanks Linda...you're so welcome! Hope you love it too 🙂

  2. Sue says

    5 stars
    spectacular! Made this for my husbands 60th bbq bash and it was a huge hit! Easy to make, and dress at the last minute and doesn't wilt in the heat and looks beautiful. Thanks so much! This has become a staple lunch (along with your other salads) this summer while we are both home. Also looking forward to serving it in the winter when we need more color in our lives - and sharing it with my friend who is vegan!

    Reply

    • Traci Antonovich says

      Sue...my day is made! I can't thank you enough for this feedback...and I feel like a part of me got to be part of your celebration. How cool is that?! So glad you love this salad! Thanks again for visiting and commenting. Really appreciate it 🙂

  3. Jody says

    4 stars
    I think I need to try this with far less sesame oil. It is pungent for my taste.

    Hubby loves it though, so it’s a keeper!

    Reply

    • Traci Antonovich says

      Sure thing, Jody. this dressing recipe is very adaptable. Glad your husband loves it too! Thanks for dropping by and commenting 🙂

  4. Angela says

    Any suggestions on a similar dressing that wouldn’t have any oil in it? Unfortunately I can’t have processed foods especially oils.

    Reply

    • Traci Antonovich says

      Hi Angela, at the moment, I don't have an oil-free vinaigrette. You might be interested in my Avocado Ranch or Greek Yogurt Ranch Dressing. Thanks for asking 🙂

  5. marteena says

    5 stars
    I had to comment because I have made this recipe SO many times! I love to use cabbage but the cashews are not something I always eat so that makes it unique. The dressing is really the star of the show, IMO. I sub chili oil for the sesame oil for more heat. Lots of ways to easily change up the ingredients to personalize. Thank you for this delicious meal!

    Reply

    • Traci Antonovich says

      Thanks SO much Marteena...I love all reader comments, but especially the surprise comments of happiness! The dressing is the star, isn't it? I would love the chili oil for some heat...yum! So glad to hear this one's a regular for you! Thanks again 🙂

  6. linsey says

    This looks so good. I really am looking forward to making it! Do you have the MACRO breakdown for this?

    Reply

    • Traci Antonovich says

      Hi Linsey...I don't include nutrient information on my recipes. I know that myfitnesspal.com (among others) has a nutrition calculator that I've used for my own quick reference in the past, but if I were on a restricted diet, I'd consult a professional for the details. Thanks for asking!

  7. Melody says

    4 stars
    I tried this tonight. I omitted the cilantro because I find the taste to be soapy (idk why?!). Maybe this was a mistake. The salad has a nice flavor but it is very subtle. It tastes fresh and clean - you know you’re eating healthy but the flavor imo needed to be punched up. Again this might be because I omitted the cilantro. I added some garlic chicken that I sautéed and it was a good fulfilling meal that I feel good about eating. For those not used to eating clean, this might not be the best option when starting out.

    Reply

    • Traci Antonovich says

      Hi Melody, cilantro does taste like soap to some people. Just google it...pretty fascinating, actually. As for the salad, too bad the flavor wasn't punchy enough for you. I love kick in everything, but for my readers, I tend to keep recipes subtle b/c I'd rather it be not enough kick than too much, and I trust that most people will make adjustments. Anywho, thanks for visiting!

  8. Natalie says

    Oh my this salad looks delicious - so colorful and healthy! Perfect for a light dinner or an after workout snack. Can't wait to try it soon ♥

    Reply

    • Traci Antonovich says

      Thanks so much Natalie! Yes, I LOVE this for a workout meal (and I've had it for breakfast too lol!)

  9. Pam Greer says

    I love all the colors in this! I am always looking for Asian inspired salads to serve along simple broiled salmon or roasted chicken. This is perfect!

    Reply

    • Traci Antonovich says

      Thanks Pam! Love hearing that...hope you get a chance to try it out! It IS perfect with chicken or salmon 🙂

  10. Bintu says

    This looks so colourful and delicious! I love a salad for lunch so will definitely have to give this a try.

    Reply

    • Traci Antonovich says

      Thanks so much, Bintu! Love hearing that and hope you get to try it 🙂

  11. Natanja says

    I love how you used seasonal produce for this salad. I totally agree that we can make amazing salads in the winter too! Rainbow high-five! I'm definitely going to give this recipe a try, it looks delicious! 🙂

    Reply

    • Traci Antonovich says

      Thanks Natanja! Yes, this is the perfect winter salad 🙂 Rainbow high-five right back atcha!

  12. Regina says

    That salad looks amazing! I love Asian flavors and both my husband and daughter are huge cabbage fans. They'd love this

    Reply

    • Traci Antonovich says

      Oh Regina, if that's the case, this salad is for them! I'm a huge cabbage fan too...and quinoa...and sesame dressing...YUMM! 🙂

  13. Jaime says

    This looks amazing! I love all of the georgous colors. I'll definitely be trying this soon!

    Reply

    • Traci Antonovich says

      Thanks so much Jaime! Love hearing that and I hope you do get to try it sometime 🙂

  14. SPM says

    Can’t wait to try this. I’ve printed several of your recipes that look so good and healthy. Thank you so much. Trying very hard to lose weight and mostly eat healthier.

    Reply

    • Traci Antonovich says

      You just made my day...my week! So glad to hear it...and please, don't hesitate to ever ask me questions through social media and email. Be sure to subscribe too, if you're not already. Happy 2018 to you!

  15. Tina Dawson says

    I can totally find more than one delicious use for this dressing! Yumm!

    Reply

    • Traci Antonovich says

      I loooove hearing that, Tina! I'm with you on that thought 🙂

  16. Allison says

    So many great flavors in this! I can't wait to try it!

    Reply

    • Traci Antonovich says

      Thanks Allison! Hope you try it and love it like we do 🙂

  17. Suzy says

    I love Thai flavors! And just look at all the color and texture in this salad!

    Reply

    • Traci Antonovich says

      Thanks so much, Suzy! Love hearing it! 🙂

  18. Elaine says

    Yes!! This quinoa slaw salad looks so delicious!! I love all the colors (and yes to rainbow eating), and the vinaigrette. Very yummy and I can't wait to try it!

    Reply

    • Traci Antonovich says

      Thanks so much Elaine! Hope you love it like we do 🙂

  19. Alia says

    Hi Traci! Your Asian Quinoa Slaw Salad looks so tasty! I love how colorful the salad is, and that Sesame Ginger Vinaigrette sounds deee-lish! Great work! 🙂

    Reply

    • Traci Antonovich says

      Thanks so much, Alia! I loooove hearing that. It's a very popular recipe and that dressing...it's so good you want to sip it LOL 😉 Thanks for stopping by...happy holidays!

  20. Angeline says

    5 stars
    Excellent had this for dinner and was
    Totally satisfied

    Reply

    • Traci Antonovich says

      Wooot! Yes...I love hearing that! I just made it last week and gobbled it down 🙂 Thanks SO much for stopping by and letting me know!

  21. Clara Asp Norling says

    With "I cup quinoa (cooked)" do you mean "cook 1 cup quinoa" or "1 cup cooked quinoa"? I.e. is the measurement "1 cup" uncooked or cooked?

    Reply

    • Traci Antonovich says

      Great question! Yep, measure 1 cup of cooked quinoa and add that to the salad. I just changed the recipe wording to reflect that. Thanks for asking! Hope you enjoy the recipe 🙂

  22. Dawn McCloskey says

    I made this salad for lunch today - it was delicious! At first the hubby said, "Coleslaw?" I explained that it looked like coleslaw but didn't taste anything like the traditional slaw. I used regular sesame oil and it was fine. We both liked it very much.

    Thanks for the recipe!

    Reply

    • Traci says

      Dawn, you just made my day! I felt the same way about calling it "slaw" LOL. But you're totally right, it doesn't taste anything like the slaw we tend to think of. So glad you like it! It's a top fav over here 🙂 Cheers!

  23. Angela says

    I'm making this to send in my daughters lunch for camp. Will it get soggy if I dress it ahead or should I send the dressing in a separate container? What a great balanced and beautiful salad!

    Reply

    • Traci Antonovich says

      Angela...thanks for the great compliment and great question! I would send the dressing separately to avoid all soggy's. Hope she loves it! 🙂

  24. Valerie Conlin says

    Can I sub sesame seeds for black sesame seeds?

    Reply

    • Traci Antonovich says

      Valerie, you most certainly can. I use black sesame seeds for color contrast 🙂 Thanks for asking...hope you enjoy the recipe!

  25. Talli says

    Sesame oil or toasted sesame oil?

    Reply

    • Traci Antonovich says

      Your question makes a good point, Talli. Toasted is my answer 🙂 Just modified the recipe to be more specific. Thanks!