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Crunchy Asian Cabbage Slaw Recipe
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
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Total Time 15 minutes
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.