Easy Asian Slaw Recipe with Sesame Ginger Dressing

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

4.94 from 79 votes

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

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: Asian

Diet: Low Fat, Vegan, Vegetarian

Servings: cups

Calories: 158kcal

Author: Traci

Equipment

chef's knife
cutting board
salad spinner optional
mixing bowls
wire whisk
7-cup food processor optional for shredding cabbage
airtight storage container

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.

Video

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.

Nutrition