This Crunchy Asian Cabbage Slaw Recipe Disappears in Minutes

I have to tell you, making this Crunchy Asian Cabbage Slaw Recipe was a game-changer for my weeknight dinners. I love how vibrant and crunchy it feels with every bite. The dressing is tangy, a little sweet, and just the right amount of heat.

I often make a big batch and use it throughout the week. Honestly, it’s one of those recipes that feels fancy but comes together in minutes. Sometimes I even pair it with a side like the Onion Boil Recipe.

Ingredients

Here’s what I use to make the perfect Asian slaw. Each ingredient adds something special to the mix:

• Cabbage (6-7 cups, shredded) – I usually mix green, purple, or napa cabbage for color and texture. Any crisp, shreddable veggie works too, like carrots, bell peppers, or broccoli slaw.
• Cilantro (½ cup, chopped) – optional, but I love the fresh, herbal punch it adds.
• Scallions (3, thinly sliced) – I sometimes substitute with chives or a little red onion for a milder bite.
• Olive oil (2 tbsp) – gives richness and balances the tanginess of the dressing, similar to using a little Candied Orange Peel Recipe for sweetness in desserts.
• Toasted sesame oil (1 tbsp) – adds that nutty, authentic Asian flavor.
• Rice wine vinegar (3 tbsp) – milder than other vinegars, so it doesn’t overpower the slaw.
• Sweetener (1 tbsp maple syrup, honey, or coconut sugar) – balances acidity in the dressing.
• Soy sauce (2 tbsp) – or coconut aminos for a gluten-free option, adds umami depth.
• Fresh ginger (1 tsp, grated) – never use powdered; fresh ginger brightens the flavor.
• Fresh garlic (1 clove, minced) – garlic paste works if I’m in a hurry.
• Chili paste or flakes (optional, ½ tsp) – I like just a hint of heat.
• Sesame seeds (1 tsp, for garnish) – adds crunch and visual appeal.

Note: several servings

Variations

This slaw is incredibly versatile, and I’ve tried a few twists depending on the day:

• Dairy-free: This recipe is naturally dairy-free, so no changes needed.
• Sugar-free: I swap the sweetener with a little stevia or omit it entirely for a tangier slaw.
• Extra crunch: I sometimes add thinly sliced jicama, radishes, or kohlrabi.
• Protein boost: Toss in edamame or shredded rotisserie chicken for a meal-ready salad.
• Flavor enhancers: Add a splash of lime juice, a sprinkle of toasted peanuts, or a few drops of sriracha for more heat.

Cooking Time

Here’s how quickly this recipe comes together:

• Prep Time: 15 minutes
• Cooking Time: 0 minutes (just mixing!)
• Total Time: 15 minutes

Equipment You Need

I keep it simple with tools that actually make the process easier:

• Large mixing bowl – for tossing all your veggies together.
• Small whisk – to mix the dressing smoothly.
• Sharp knife – for thin, even slices of cabbage and veggies.
• Cutting board – a stable surface for chopping without mess.
• Grater or microplane – for fresh ginger and garlic.

How to Make Crunchy Asian Cabbage Slaw

I break it down into easy steps so anyone can follow along.

Prepare the Vegetables

I start by finely slicing the cabbage and any additional vegetables I’m using. Then, I add the chopped cilantro and scallions. I like to mix them gently to keep the cabbage crisp.

Make the Dressing

In a small bowl, I whisk together olive oil, sesame oil, rice vinegar, sweetener, soy sauce, garlic, ginger, and chili if using. I always taste and adjust at this stage – sometimes I add a little more vinegar or honey to balance the flavors.

Combine Slaw and Dressing

I pour the dressing over the cabbage mixture and toss everything well. I like to let it sit for at least 10 minutes before serving so the flavors meld, but it’s already delicious if you’re impatient like me.

Garnish and Serve

I sprinkle toasted sesame seeds over the top for extra crunch and color. It always makes the dish feel complete and restaurant-worthy.

Additional Tips for Making This Recipe Better

From my experience, these tweaks make a big difference:

• I always shred the cabbage thinly; thick slices can be tough to eat.
• I make the dressing ahead of time and keep it in the fridge to save time on busy days.
• I toss the slaw just before serving; this keeps it crunchy.
• I sometimes add a little extra sesame oil at the end for a stronger nutty flavor.
• Leftover slaw can be enhanced with a squeeze of lime juice for freshness.

How to Serve Crunchy Asian Cabbage Slaw

Serving this slaw is half the fun! I love using it as a side with grilled fish or chicken. It also works perfectly as a taco topping or in a buddha bowl. For presentation, I mound it high in a bowl and sprinkle sesame seeds and extra cilantro on top. Adding thin carrot ribbons or red cabbage shreds makes it visually stunning.

Nutritional Information

Here’s a quick snapshot of the nutrition for one serving (approximate):

• Calories: 120 kcal – light and satisfying without being heavy.
• Protein: 3 g – mostly from the cabbage and optional additions.
• Carbohydrates: 10 g – mostly from vegetables and natural sweetener.
• Fat: 8 g – healthy fats from olive and sesame oil.

Make Ahead and Storage

Storing

I keep this slaw in an airtight container in the fridge for up to 4 days. I usually store the dressing separately if I want the cabbage to stay extra crisp.

Freezing

I don’t recommend freezing this slaw since the cabbage will become watery and lose its crunch.

Reheating

This is a cold salad, so no reheating needed. I do like to let it sit at room temperature for 10 minutes if it’s been in the fridge.

Why You’ll Love This Recipe

If you’re still on the fence, here’s why I always make this slaw:

• Quick and easy: I can prep it in just 15 minutes, even on busy days.
• Versatile: It pairs with fish, chicken, tacos, bowls, or just on its own.
• Flavorful: The balance of tangy, sweet, and umami keeps me coming back.
• Healthy: Packed with cruciferous veggies and minimal processed ingredients.
• Customizable: I can swap veggies, adjust spice, or tweak the dressing anytime.

This Crunchy Asian Cabbage Slaw is one of my favorite go-to recipes for a reason. It’s fresh, vibrant, and full of flavor, while still being quick and simple enough for any weeknight. I always end up making a double batch because it disappears so fast!

Ben Carraoli

Crunchy Asian Cabbage Slaw Recipe

I have to tell you, making this Crunchy Asian Cabbage Slaw was a game-changer for my weeknight dinners. I love how vibrant and crunchy it feels with every bite. The dressing is tangy, a little sweet, and just the right amount of heat. I often make a big batch and use it throughout the week

Print Recipe Pin Recipe

Total Time 15 minutes mins

Ingredients Method Notes

Ingredients

  

• Cabbage 6-7 cups, shredded – I usually mix green, purple, or napa cabbage for color and texture. Any crisp, shreddable veggie works too, like carrots, bell peppers, or broccoli slaw.
• Cilantro ½ cup, chopped – optional, but I love the fresh, herbal punch it adds.
• Scallions 3, thinly sliced – I sometimes substitute with chives or a little red onion for a milder bite.
• Olive oil 2 tbsp – gives richness and balances the tanginess of the dressing.
• Toasted sesame oil 1 tbsp – adds that nutty, authentic Asian flavor.
• Rice wine vinegar 3 tbsp – milder than other vinegars, so it doesn’t overpower the slaw.
• Sweetener 1 tbsp maple syrup, honey, or coconut sugar – balances acidity in the dressing.
• Soy sauce 2 tbsp – or coconut aminos for a gluten-free option, adds umami depth.
• Fresh ginger 1 tsp, grated – never use powdered; fresh ginger brightens the flavor.
• Fresh garlic 1 clove, minced – garlic paste works if I’m in a hurry.
• Chili paste or flakes optional, ½ tsp – I like just a hint of heat.
• Sesame seeds 1 tsp, for garnish – adds crunch and visual appeal.

Method

 

1. I start by finely slicing the cabbage and any additional vegetables I’m using. Then, I add the chopped cilantro and scallions. I like to mix them gently to keep the cabbage crisp.
2. In a small bowl, I whisk together olive oil, sesame oil, rice vinegar, sweetener, soy sauce, garlic, ginger, and chili if using. I always taste and adjust at this stage – sometimes I add a little more vinegar or honey to balance the flavors.
3. I pour the dressing over the cabbage mixture and toss everything well. I like to let it sit for at least 10 minutes before serving so the flavors meld, but it’s already delicious if you’re impatient like me.
4. I sprinkle toasted sesame seeds over the top for extra crunch and color. It always makes the dish feel complete and restaurant-worthy.

Notes

• I always shred the cabbage thinly; thick slices can be tough to eat.
• I make the dressing ahead of time and keep it in the fridge to save time on busy days.
• I toss the slaw just before serving; this keeps it crunchy.
• I sometimes add a little extra sesame oil at the end for a stronger nutty flavor.
• Leftover slaw can be enhanced with a squeeze of lime juice for freshness.