Crunchy Asian Slaw
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This Crunchy Asian Slaw is the perfect fresh and flavorful side dish! Packed with crisp cabbage, crunchy vegetables, and tossed in a sweet and tangy sesame ginger dressing, this easy slaw comes together in just minutes. It’s the perfect addition to any summer meal, and it also makes a great meal prep option since the flavors get even better as it sits.
Whether you’re bringing it to a cookout, serving it alongside dinner, or adding protein to make it a complete meal, this colorful slaw is always a crowd favorite. The combination of crunchy veggies, savory dressing, and optional toppings like peanuts, wonton strips, or sesame seeds makes every bite delicious.
For more Asian-inspired side dishes, try my Coconut Lime Rice, Sesame Udon Noodles, Copycat Panda Express Chow Mein, Spicy Sesame Noodles, or Cold Noodle Salad with Peanut Dressing.
Table Talk with Tawnie
Blame it on the 100°F+ temps Fresno has been getting, but I’ve been craving all the fresh, vibrant, crisp meals and this crunchy asian slaw is checking all the boxes! I love prepping this in advance with the dressing on the side and it goes well with your rice bowls and Asian-inspired meals. I know you won’t be disappointed with this one!
- Cabbage: A combination of green and red cabbage gives this slaw the perfect balance of crunch and color. You can shred your own cabbage or save time by using pre-shredded coleslaw mix.
- Toasted sesame oil: Toasted sesame oil adds a rich, nutty flavor that gives the dressing its signature Asian-inspired taste. A little goes a long way, so be sure to use toasted sesame oil rather than regular sesame oil.
- Rice vinegar: Use unseasoned rice vinegar for the best balance of tangy flavor. Seasoned rice vinegar contains added sugar and salt, which can alter the taste of the dressing.
- Soy sauce: Soy sauce adds savory, umami flavor to the dressing. Use low-sodium soy sauce if you prefer to control the salt level, or substitute tamari or coconut aminos to keep the recipe gluten-free.
- Chili crisp: Chili crisp adds a subtle heat and extra flavor from the crispy garlic and chili pieces. I especially love the Momofuku brand, but any good chili crisp will work. Or, just use a pinch of red pepper flakes instead.
- Toppings: Toasted sesame seeds and roasted peanuts (or cashews) add the perfect finishing crunch. Feel free to use your favorite nuts or leave them out if needed for allergies.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the dressing
Whisk together the dressing ingredients.
Assemble the slaw
In a large bowl, combine the slaw ingredients.
Toss
Pour the dressing over the slaw and toss well.
Finish & enjoy!
Top with toasted sesame seeds and chopped peanuts or cashews. Serve and enjoy!!
Expert Tips
- Dress it ahead of time: Unlike lettuce-based salads, cabbage holds up well after being dressed. I like to make this slaw 1–2 hours ahead to allow the flavors to meld while the cabbage slightly softens.
- Slice vegetables thinly: Thinly sliced cabbage and vegetables create the best texture and help the dressing coat every bite evenly.
- Toast your nuts and sesame seeds: If your peanuts, cashews, or sesame seeds aren’t already toasted, a few minutes in a dry skillet brings out their flavor and adds extra crunch.
- Adjust the heat: Start with a small amount of chili crisp and add more to taste. Some brands are much spicier than others. You can also just use a mild version if you’re making it for a crowd or small kids!
- Add toppings just before serving: For the crunchiest texture, wait to add peanuts and sesame seeds until right before serving.
- Use a bagged slaw mix for convenience: Pre-shredded cabbage or coleslaw mix makes this recipe even faster for busy weeknights.
Variations / Substitutions
- Add protein: Turn this side dish into a meal by adding chicken, shrimp, salmon, tofu, or edamame.
- Add extra vegetables: Bell peppers, snap peas, or cucumber all work well in this slaw.
- Make it gluten-free: Substitute tamari or coconut aminos for the soy sauce.
- Change the crunch: Try sliced almonds, chow mein noodles, crispy wonton strips, or sunflower seeds in place of the peanuts.
- Turn it into a meal: Serve the slaw over rice or noodles with your favorite protein for an easy lunch or dinner bowl.
Storage / Freezing
- For the best texture, dress the slaw no more than a few hours before serving. This slaw keeps well in the refrigerator for up to 2 days.
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Crunchy Asian Slaw
Ingredients
Slaw
- 6 cups green cabbage (thinly sliced)
- 2 cups red cabbage (thinly sliced)
- 1 cup shredded carrots
- 3 scallions (thinly sliced)
- 1 cup cilantro (roughly chopped)
Sesame Ginger Dressing
- 3 Tbsp. olive oil or avocado oil
- 1 Tbsp. toasted sesame oil
- 1/4 cup unseasoned rice vinegar
- 1 Tbsp. soy sauce
- 1 Tbsp. honey or maple syrup
- 1 tsp. fresh ginger (grated)
- 1 garlic clove (grated)
- Juice of 1 lime
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1-2 tsp. chili crisp or chili flakes (optional)
For Serving
- 2 Tbsp. toasted sesame seeds
- 1/3 cup roasted peanuts or cashews (roughly chopped)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the dressing: In a small bowl or jar, whisk together the olive oil, sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, lime juice, salt, pepper, and chili crisp until well combined. Taste and adjust any seasonings as desired.1 cup cilantro, 3 Tbsp. olive oil or avocado oil, 1 Tbsp. toasted sesame oil, 1/4 cup unseasoned rice vinegar, 1 Tbsp. soy sauce, 1 Tbsp. honey or maple syrup, 1 tsp. fresh ginger, 1 garlic clove, Juice of 1 lime, 1/2 tsp. kosher salt, 1-2 tsp. chili crisp or chili flakes, 1/4 tsp. black pepper
- Assemble the slaw: In a large bowl, combine the green cabbage, red cabbage, carrots, scallions, and cilantro.6 cups green cabbage, 2 cups red cabbage, 1 cup shredded carrots, 3 scallions, 1 cup cilantro
- Toss: Pour the dressing over the slaw and toss well until evenly coated.
- Finish: Top with toasted sesame seeds and chopped peanuts or cashews.2 Tbsp. toasted sesame seeds, 1/3 cup roasted peanuts or cashews
- Enjoy: Serve immediately, or refrigerate for 20-30 minutes Start Timer, to allow the flavors to meld. Serve and enjoy!
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
