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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. Kathryn says

    5 stars
    This salad is so refreshing and flavorful! I add grilled chicken on top and its the perfect meal!

    Reply

    • The Kitchen Girl says

      Awesome! Yes, Asian slaw and grilled chicken were made for each other 🙂 Thanks and glad you enjoyed!

  2. Claudia says

    5 stars
    The flavors were fantastic and this was so easy to make we all loved it!

    Reply

    • The Kitchen Girl says

      Yayy! So glad you enjoyed. We love this too 🙂 Thanks!

  3. Katherine says

    5 stars
    I love all the bold Asian flavors in this healthy coleslaw!

    Reply

    • The Kitchen Girl says

      Yay! Glad you enjoy it 🙂 Thanks so much!

  4. Suja MD says

    5 stars
    This looks and sounds fabulous! Love this recipe. It's a perfect dish for my family.

    Reply

    • The Kitchen Girl says

      Thank you! So glad your family can enjoy this one 🙂

  5. Vicky says

    5 stars
    This sounds like the perfect summer side dish. Cool and refreshing and the perfect salad to bring to a cook out.

    Reply

    • The Kitchen Girl says

      Thanks! It disappears at cookouts lol. Thanks!

  6. Mary Blocksma says

    5 stars
    This was easy and delicious, even without the cilantro, which I didn't have. I was playing with some new Asian recipes looking for a new keeper and this one won. I used couscous for the grain because I didn't have time to make quinoa. It was perfect.

    Reply

    • The Kitchen Girl says

      Awesome, Mary! So glad to hear it This is def a fav salad in our house too. Love the couscous substitute. Thanks for the feedback

  7. Jane says

    I want to make this for a party tomorrow and wondering why you don’t mix the vegetables With the dressing until just before serving. I usually mix the dressing beforehand. I have already made the dressing and it’s delicious!

    Reply

    • The Kitchen Girl says

      Hi Jane. It's really up to you. If you like a softer cabbage slaw, you can mix in advance. For a crunchier slaw, mix right before serving. Glad you're enjoying the dressing! Hope everyone loves it

  8. Theresa says

    5 stars
    Really Great Recipe!!! Love this one! Super fresh and healthy!

    Reply

    • The Kitchen Girl says

      Awesome! So glad you enjoyed it and thanks for taking the time to let me know 🙂

  9. Sara says

    5 stars
    What a great meal prep salad! I got my husband to eat quinoa! Thanks for sharing.

    Reply

    • Traci Antonovich says

      You're so very welcome and I'm so gad both of you can enjoy it. Thanks for stopping by to let me know 🙂

  10. Mary M says

    I’m not fond of quinoa; wonder if I could substitute barley?
    I’ve been using barley in place of rice (much more fiber) and we love it.

    Reply

    • Traci Antonovich says

      Hi Mary, you can substitute any cooked grain you like. I'm a fan of barley too...sounds delicious in this salad 🙂

  11. Lea Kagel says

    Looks fabulous! I'm going to pair it with grilled chicken as a side for a light summer meal.
    Noticed you added Agave nectar in the video but not in the listed ingredients for the dressing. How much did you add, please?
    Thanks for sharing!
    Lea

    Reply

    • Traci Antonovich says

      Hi Lea! Thanks for the kind words 🙂 Yes, the agave nectar in the video should say liquid sweetener (such as maple syrup or honey), in which case you can sub the same amount. I'll make a note in the recipe...thanks for the heads up and I hope you enjoy the recipe!

  12. Julianne says

    5 stars
    This is sooooo good! I've made it over and over since discovering the recipe a few weeks ago!

    Reply

    • Traci Antonovich says

      Thanks Julianne! This makes my day...thanks for stopping by and letting me know 🙂

  13. Lee Scardetta says

    5 stars
    Absolutely beautiful, added Asian marinated chicken tenderloins cooked. Such a great healthy filling meal.
    Love all your recipes, many thanks for sharing.

    Reply

    • Traci Antonovich says

      Thanks so much Lee! Love the addition of chicken...YUM! 🙂

    • Mary Helene says

      5 stars
      Tracy this is the best slaw ever and it truly captures the essence of traditional Japanese cuisine. Our extended family enjoyed this over the holidays. Thank you for sharing your talents.

    • Traci Antonovich says

      Thanks so much, Mary! This makes my day...I appreciate you letting me know 🙂

  14. Joy Harris says

    5 stars
    This is delicious!! I've been looking for the perfect Asian Slaw and this is it!! Thanks for sharing the recipe!!

    Reply

    • Traci Antonovich says

      You're so welcome, Joy! Love hearing that...and thanks for taking the time to comment! 🙂

  15. Loula says

    Hi there,
    Is there a substitute that can be used for the agave nectar?
    Thanks

    Reply

    • Traci Antonovich says

      Hi Loula, yes, you could substitute honey, maple syrup, or dry sugars such as brown sugar, cane sugar, coconut sugar. You may have to adjust the amount to your liking. Just make the sugar you choose is in line with your dietary restrictions. Hope that helps! 🙂

  16. sue says

    5 stars
    OMG I could eat slaw every day for the entire summer, and this one is so colorful and full of flavor ~ love it!

    Reply

    • Traci Antonovich says

      Thanks Sue! 🙂

  17. Rebecca says

    this is such a beautiful salad! I want to try it

    Reply

    • Traci Antonovich says

      Thanks Rebecca...hope you love it! 🙂

  18. Tara says

    5 stars
    Love this fusion idea! Quinoa adds protein, and the nuts add crunch.

    Reply

    • Traci Antonovich says

      Boom, you got it, Tara...Thanks! 🙂

  19. Iryna says

    5 stars
    What a great and healthy salad. I make quinoa salad quite often but a much simpler version. I have to try your salad. I think my kids would love it too.

    Reply

    • Traci Antonovich says

      Thanks Iryna! Hope you love this one 🙂

  20. Elena says

    This looks so fresh and simple!

    Reply

    • Traci Antonovich says

      Thanks Elena 🙂

  21. Danielle says

    5 stars
    Totally love the vinaigrette - this is an amazing sounding slaw/salad. I'm not a big fan of the typical mayonnaise cole slaw, so this is just perfect!

    Reply

    • Traci Antonovich says

      Thanks Danielle! Love hearing that...and I do love mayo, but I lovvve this vinaigrette too! Hope you give it a try sometime 🙂

  22. Elaine says

    5 stars
    I love that this is both a salad and a slaw!! It looks incredibly delicious and fresh! I'm going to a party this weekend, I can't wait to bring your delicious recipe!

    Reply

    • Traci Antonovich says

      Thanks Elaine! I've had a few people tell me they made this salad for large events and it was a hit! Hope you love it too 🙂

  23. Jamie Young says

    This sounds like a delicious side dish, I'd eat it as a main dish too. I can't wait to try it. Thank you for this wonderful recipe!

    Reply

    • Traci Antonovich says

      You're so welcome, Jamie! Thanks for commenting. I love it as a main dish...esp for lunches through the week 🙂

  24. Jenn says

    5 stars
    Love the added quinoa here! Such a fantastic recipe!

    Reply

    • Traci Antonovich says

      Thanks Jenn! Yep, added protein! 🙂

  25. Dannii says

    5 stars
    Loving all the colours going on here. That dressing sounds amazing.

    Reply

    • Traci Antonovich says

      Thanks Dannii...that dressing is "drinkable" I've been told 🙂