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Asian Slaw Recipe with Sesame Ginger Dressing

4.94 from 79 votes
Total 20 minutes
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This Asian slaw recipe is built on crisp cabbage and carrots, crunchy toppings, and protein-packed quinoa, all tossed in a savory, sweet, and tangy sesame ginger dressing. It’s fresh, satisfying, and makes salad feel exciting again.

If you love quick Asian recipes, try my Chicken Lettuce Wraps next!

A bowl of vibrant Asian slaw mixed with carrots, chopped herbs, and cashew nuts, with serving utensils and extra fresh ingredients in the background.

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Table of Contents hide
1) Asian Cabbage Slaw
2) Ingredients You'll Need
3) Sesame Ginger Dressing for Asian Slaw
4) How to make this recipe
5) Tips and Variations
6) What To Serve With Asian Slaw
7) More Asian Recipes To Try
8) 📖 Recipe
9) Easy Asian Slaw Recipe with Sesame Ginger Dressing

Asian Cabbage Slaw

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 this cabbage slaw as an entrée for lunch or dinner, or serve it as a side dish for any occasion. It travels well and can be dressed just 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 vibrant color to Asian slaw.
  • Shredded Green Cabbage – Use green cabbage for a firmer texture or Napa cabbage for a softer, restaurant-style Asian slaw.
  • Cooked Quinoa – An unexpected but welcome ingredient that adds nutrients, texture, and volume.
  • Carrots – Any color or variety works to add crunch, flavor, and nutrients.
  • Cilantro – Fresh parsley or Thai basil can be used instead.
  • Cashews – Add nutty flavor and hearty crunch.
  • Sesame Seeds – Black or white sesame seeds both work well.
  • Green Onions – Use both the stalks and tops.

Sesame Ginger Dressing for Asian Slaw

You’ll love how easy it is to make this restaurant-quality sesame ginger dressing using a few simple pantry ingredients. It’s the perfect balance of savory, sweet, and tangy flavors for cabbage slaw — some readers have even called it drinkable.

  • Rice Vinegar – I recommend unseasoned rice vinegar because it’s sodium- and sugar-free, so you can control the seasoning.
  • Soy Sauce – Adds savory depth and balanced saltiness.
  • Fresh Ginger Root – Freshly grated ginger is best, but ginger powder can work in very small amounts.
  • Fresh Garlic – A microplane grater makes quick work of garlic for a smooth dressing.
  • Maple Syrup – Or honey, agave nectar, or your preferred sweetener.
  • Sesame Oil – Toasted sesame oil adds deeper flavor.
  • Extra Virgin Olive Oil – An olive oil blend works well, too.
  • Black Pepper and Salt – Add these to taste.

If you like a little heat, add a small amount of Sriracha, chili paste, or cayenne pepper 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 a 350°F oven for 3–5 minutes, then cool completely. Toasting adds extra flavor, but you can skip this step if you’re short on time.

Whisk or blend the ingredients for the sesame ginger dressing. Cover and refrigerate.

Two baking trays: the top holds scattered roasted cashews, while the bottom features a layer of black sesame seeds—perfect toppings for your Asian slaw recipe—set on a grey surface.
A metal whisk rests in a glass bowl filled with a smooth dressing for Asian slaw.

Combine all Asian slaw ingredients in a large mixing bowl without the dressing. Cover and refrigerate until ready to serve. Just before serving, pour the dressing over the slaw and toss to coat.

A bowl with shredded carrots, red cabbage, green cabbage, cilantro, quinoa, cashews, green onions, and black sesame seeds captures the vibrant flavors of an Asian slaw as dressing is artfully poured over the ingredients.
A large wooden bowl filled with Asian slaw—shredded green and red cabbage, carrots, herbs, quinoa, cashews, and seeds—with a hand holding tongs mixing the fresh ingredients.

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

A bowl of colorful Asian slaw with shredded green and red cabbage, carrots, herbs, cashews, and two serving utensils.

Tips and Variations

  • Prep the cabbage ahead: Use pre-shredded cabbage or shred whole cabbage a day or two in advance and store it in an airtight container so it stays crisp.
  • Cool the quinoa: Let cooked quinoa cool completely before adding it to the slaw. Warm quinoa releases moisture and can make the slaw soggy.
  • Dress at the right time: For crisp slaw, toss with dressing just before serving. For a softer slaw, add dressing, toss, cover, and refrigerate for 2–24 hours.
  • Start with less dressing: Add about half the dressing first, toss, then add more as needed. You may not need it all.
  • Turn this Asian slaw into a Thai-inspired version by swapping the sesame ginger dressing for this mild peanut sauce recipe.
  • Add other vegetables to the Asian slaw, like snow peas, snap peas, bell peppers, daikon, and any other crunchy veggies you'd like.

What To Serve With Asian Slaw

A bowl of vibrant Asian slaw features shredded green and red cabbage, carrots, chopped herbs, cashews, and sesame seeds, with serving utensils visible.

More Asian Recipes To Try

📖 Recipe

A bowl of vibrant Asian slaw features shredded green and red cabbage, carrots, chopped herbs, cashews, and sesame seeds, with serving utensils visible.

Easy Asian Slaw Recipe with Sesame Ginger Dressing

This Asian slaw recipe is built on crisp cabbage and carrots, crunchy toppings, and protein-packed quinoa, all tossed in a savory, sweet, and tangy sesame ginger dressing. It’s fresh, satisfying, and makes salad feel exciting again.
Prep Time20 minutes
Total time20 minutes
Yield 8 cups
Author Traci
4.94 from 79 votes
Print Pin it for later 📌

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Video

Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

Slaw Ingredients

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

Sesame Ginger Dressing (about ⅔ cup)

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

Instructions

  • Toast the nuts and seeds (optional):Toast CASHEWS and SESAME SEEDS using one of the methods below, then transfer to a plate to cool completely.
    Oven: Preheat oven to 350°F. Spread nuts and seeds on a baking sheet and bake for 3–5 minutes, until lightly toasted.
    Stovetop: Heat a small skillet over medium heat. Add nuts and seeds and toast for about 3 minutes, stirring often.
  • Prepare the slaw: In a large mixing bowl, combine CABBAGE, QUINOA (cooled), CARROTS, CILANTRO, and GREEN ONIONS. Cover and refrigerate until ready to serve. Do not add dressing yet.
  • Make the dressing: In a mixing bowl, whisk together RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC. Slowly drizzle in EXTRA VIRGIN OLIVE OIL and SESAME OIL, whisking until fully combined. Season with SALT and BLACK PEPPER to taste. Cover and refrigerate.
  • Assemble and serve: Just before serving, add the toasted CASHEWS and SESAME SEEDS to the slaw. Pour the dressing over the salad and toss to coat.
  • Storage: Store dressed slaw in an airtight container for up to 24 hours. Undressed slaw can be refrigerated for up to 5 days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Prep the cabbage ahead: Use pre-shredded cabbage or shred whole cabbage a day or two in advance and store it in an airtight container so it stays crisp.
Cool the quinoa: Let cooked quinoa cool completely before adding it to the slaw. Warm quinoa releases moisture and can make the slaw soggy.
Dress at the right time: For crisp slaw, toss with dressing just before serving. For a softer slaw, add dressing, toss, cover, and refrigerate for 2–24 hours.
Start with less dressing: Add about half the dressing first, toss, then add more as needed. You may not need it all.
Turn this Asian slaw into a Thai-inspired version by swapping the sesame ginger dressing for this Asian peanut sauce recipe.
Add other vegetables to the Asian slaw, like snow peas, snap peas, bell peppers, daikon, and any other crunchy veggies you'd like.

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 79 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!