20-Minute Asian Cabbage Slaw with Sesame
A vibrant, crunchy Asian slaw tossed with a tangy, umami-packed dressing made from sesame oil, rice vinegar, and fresh ginger.This quick, no-cook vegan side is rich in fiber and full of flavor, making it perfect for weeknight dinners, meal prep, or cookout spreads.
Equipment
- 1 Large Mixing Bowl – For tossing slaw ingredients evenly
- 1 Small Mixing Bowl – For whisking dressing
- 1 Mandoline Slicer or Sharp Knife – To shred cabbage
- 1 Whisk or Fork – To mix the dressing
- 1 Measuring Spoon Set – For precise ingredient portions
- 1 Microplane or Grater – For fresh ginger and garlic
Ingredients
For the Slaw:
- 6 to 7 cups finely shredded green or napa cabbage approx. 2 to 2¼ pounds
- 3 scallions thinly sliced (white and green parts)
- 1 cup fresh cilantro chopped (or substitute with Italian parsley)
For the Asian Sesame Dressing:
- 3 tablespoons olive oil
- 1 to 3 teaspoons toasted sesame oil start with 1 tsp and adjust to taste
- ¼ cup rice vinegar unseasoned preferred
- 3 tablespoons sweetener of choice maple syrup, honey, sugar, or coconut sugar
- 1 tablespoon soy sauce or gluten-free substitute like tamari or coconut aminos
- 1 tablespoon freshly grated ginger or ginger paste
- 1 small garlic clove grated (optional, for bold flavor)
- ½ teaspoon fine sea salt
- ½ teaspoon red chili flakes or a small amount of chili paste optional for heat
Optional Garnishes:
- Toasted sesame seeds
- Crushed roasted peanuts or cashews
Instructions
- Prepare the Vegetables: Start by finely shredding the cabbage using a sharp knife or mandoline slicer. Place it in a large mixing bowl. Add the sliced scallions and chopped cilantro. Toss everything together gently to combine the base of your slaw.
- Whisk the Dressing: In a small bowl, whisk together olive oil, toasted sesame oil, rice vinegar, sweetener of choice, soy sauce, grated ginger, and garlic (if using). Stir in the salt and chili flakes or paste if you’d like a hint of spice. Taste the dressing and adjust sweetness, salt, or sesame oil to suit your preference.
- Dress and Toss the Slaw: Pour the dressing over the cabbage mixture.Using tongs or clean hands, toss the slaw thoroughly until every strand of cabbage is coated. Let it sit for 5–10 minutes to allow flavors to meld and slightly soften the cabbage.
- Add Crunchy Toppings: Transfer the slaw to a serving platter or bowl. If desired, sprinkle with toasted sesame seeds or crushed peanuts/cashews for extra crunch and flavor.
Notes
- Mix Up the Veggies: Feel free to replace a portion of the cabbage with shredded carrots, thinly sliced bell peppers, snow peas, broccoli slaw, or even shaved Brussels sprouts for added texture and color.
- Make Ahead Friendly: This slaw keeps well for 3 to 4 days in the refrigerator. It’s a great make-ahead option for meal prep, potlucks, or summer cookouts.
- Control the Heat: Omit chili flakes or chili paste for a mild flavor, or increase the amount for a spicy kick.
- Use What You Have: Ginger and garlic paste are convenient alternatives if you're short on fresh ingredients.
