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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. 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 🙂