Asian Slaw with Sesame Ginger Dressing

Name: Asian Slaw with Sesame Ginger Dressing
Yield: servings
Ingredients: Shredded cabbage – 4 cups (green or green + a little red); Carrots – 2 cups, shredded or matchsticks; Green onions – 4, thinly sliced; Toasted sesame seeds – 1 to 2 tablespoons; Rice vinegar – 3 tablespoons; Soy sauce or tamari – 1 tablespoon (use tamari for the gluten free option); Toasted sesame oil – 1½ tablespoons; Neutral oil (avocado or canola) – 2 tablespoons; Honey or maple syrup – 1 tablespoon; Fresh ginger – 1 tablespoon, finely grated; Lime juice – 1 tablespoon; Garlic – 1 small clove, finely minced; Optional: ½ to 1 teaspoon sriracha or chili flakes; Pinch of salt and black pepper, to taste; Chopped cilantro; Crushed roasted peanuts or cashews; Extra lime wedges

Make Asian slaw with shredded cabbage, carrots, and green onions tossed in a bright sesame-ginger dressing. Includes a fast shortcut with bagged coleslaw mix.

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The Story

—# Asian Slaw with Sesame Ginger Dressing

Ultra Crunchy and Fresh

I love a good slaw that does more than just sit beside the main dish. This Asian slaw brings real personality to the plate with a bright, sesame ginger dressing, loads of shredded cabbage, crisp carrots, and snappy green onions. It’s a crunchy slaw that wakes everything up.

It’s the kind of quick side salad I throw together when I want something fresh without turning on the stove. The flavors are zingy, a tiny bit sweet, and super fragrant thanks to fresh ginger and toasted sesame.

You can pair it with grilled chicken, salmon, or tofu, tuck it into lettuce cups, or pile it on sandwiches for bonus texture. It also happens to be naturally dairy free and easy to make a gluten free option with one simple swap.

If you’re short on time, I’ve got you. Grab a bagged coleslaw mix that includes red cabbage, toss it with this exact sauce, and you’re eating in minutes.

Why You’ll Love This Recipe

This slaw hits that perfect balance of crisp veggies and bold flavor from the sesame ginger dressing. It stays crunchy, looks pretty on the table, and goes with almost anything.

Ready in 15 minutes and totally meal prep friendly
Easy gluten free option with tamari
Ideal for a fast weeknight dinner side
The star at any BBQ cookout

Bowl of crunchy Asian slaw with sesame-ginger dressing and sesame seeds

Variations & Substitutions

Short on time or energy? Use a 14–16 oz bagged coleslaw mix that includes both green and red cabbage and sometimes shredded carrots. Make the sauce from this recipe and toss it in. That’s it. You still get the same bright flavor and crunchy texture, just even faster.

Want to tweak the sesame-ginger dressing? Swap honey for maple syrup, use tamari for a gluten free option, or add a dash of sriracha for a little heat. Add-ins are fun here too: edamame, thinly sliced bell pepper, chopped cilantro, or a handful of roasted peanuts.

Occasions & Moods

This is my go-to when I want something light but satisfying. It brings freshness to heavier mains and adds color to the plate.

It’s also the first thing I think of when packing lunches or heading to a potluck. The Asian slaw holds up well, travels beautifully, and everyone asks for the recipe.

Moody top-down ingredient flat-lay for crunchy cabbage slaw with sesame–lime dressing on dark slate: cabbage, carrots, green onion, sesame, lime, ginger, peanuts.

Tips

Lightly salt the cabbage for 5 minutes, then pat dry before tossing if you want extra snap. It draws out a little water and keeps things crisp.
Toast your sesame seeds in a dry skillet for 1 to 2 minutes. That quick toast makes the flavor pop.
If you’re prepping ahead, store the veggies and dressing separately. Toss right before serving to keep that crunchy slaw texture.
Double the dressing and keep it in a jar. It’s great on noodle bowls and roasted veggies, which makes it even more meal prep friendly.

Ingredients

Shredded cabbage – 4 cups (green or green + a little red)
Carrots – 2 cups, shredded or matchsticks
Green onions – 4, thinly sliced
Toasted sesame seeds – 1 to 2 tablespoons
Rice vinegar – 3 tablespoons
Soy sauce or tamari – 1 tablespoon (use tamari for the gluten free option)
Toasted sesame oil – 1½ tablespoons
Neutral oil (avocado or canola) – 2 tablespoons
Honey or maple syrup – 1 tablespoon
Fresh ginger – 1 tablespoon, finely grated
Lime juice – 1 tablespoon
Garlic – 1 small clove, finely minced
Optional: ½ to 1 teaspoon sriracha or chili flakes
Pinch of salt and black pepper, to taste
Chopped cilantro
Crushed roasted peanuts or cashews
Extra lime wedges

Instructions

Mix the dressing. In a small bowl, whisk together rice vinegar, soy sauce or tamari, sesame oil, neutral oil, honey or maple, ginger, lime juice, and garlic. Taste and season with salt, pepper, and a little sriracha if you like heat.
Toss the veg. In a large bowl, combine shredded cabbage, carrots, and green onions.
Dress it up. Pour the sesame ginger dressing over the vegetables and toss until everything is lightly coated and glossy.
Finish and serve. Sprinkle with toasted sesame seeds and any garnishes you love. Serve right away for peak crunch, or chill for 10 to 20 minutes to let flavors mingle.

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