The crunch of fresh cabbage mixed with the warm scent of toasted sesame oil always reminds me of discovering new flavors in the smallest moments. This Asian slaw with sesame ginger dressing brings together crisp vegetables and bold, tangy flavors that make every bite feel like a little celebration.
This vibrant slaw combines shredded cabbage, carrots, and bell peppers with a silky dressing made from sesame oil, rice vinegar, and fresh ginger. It’s like having your favorite takeout salad at home, but fresher and more flexible. Perfect alongside crispy fish tacos with lime slaw or any grilled dish that needs a bright, crunchy companion. Full details in the blog!
I’ve been experimenting with sesame and ginger pairings for years, fascinated by how they balance each other so perfectly. After testing different ratios and techniques, I found the secret is letting the ginger steep just a bit in the warm sesame oil first. Trust me, you’ll taste the difference.
PrintAsian Slaw with Sesame Ginger Dressing That You’ll Love
Enjoy this vibrant Asian Slaw with Sesame Ginger Dressing that complements Crispy Fish Tacos with Lime Slaw perfectly. This Easy Fish Tacos Cabbage Slaw Recipe offers a flavorful and healthy side for Baja Fish Tacos Cilantro Lime Slaw and Grilled Fish Tacos with Cabbage Slaw lovers.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 cups 1x
- Category: Main Course, Salad, Side Dish
- Method: Baked
- Cuisine: Asian
- Diet: Low Fat, Vegan, Vegetarian
Ingredients
- ⅓ cup Cashews chopped
- 1 tablespoon Sesame Seeds black or white
- 3 cups Red Cabbage ⅓ pound shredded
- 3 cups Napa Cabbage or Green Cabbage ⅓ pound shredded
- 1 cup Cooked Quinoa optional
- 1 cup Carrots ¼ pound shredded
- ¼ cup Fresh Cilantro chopped
- 2 Green Onions thinly sliced
- ¼ cup Unseasoned Rice Vinegar
- 1 tablespoon Maple Syrup or preferred sweetener
- 2 teaspoons Soy Sauce or Tamari
- 1 teaspoon Fresh Ginger finely grated
- 2 cloves Garlic minced
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Sesame Oil light or dark
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Warm the cashews and sesame seeds in the oven at 350°F for 3 to 5 minutes or toast them in a skillet over medium heat for about 3 minutes, stirring often.
- Let the toasted nuts and seeds cool on a plate then store at room temperature until serving.
- In a large bowl, mix together the red cabbage, napa or green cabbage, cooked quinoa, carrots, cilantro, and green onions. Cover and chill until ready to dress.
- Combine rice vinegar, maple syrup, soy sauce, grated ginger, and minced garlic in a bowl. Slowly whisk in the olive oil and sesame oil until the dressing is smooth. Season with salt and pepper as desired.
- Refrigerate the dressing until using.
- Right before serving, toss the slaw with the toasted nuts and seeds and the dressing to combine well. Store any leftover dressed slaw in an airtight container for up to 24 hours and keep undressed slaw refrigerated for up to 5 days.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1cup
- Calories: 158kcal
- Sugar: 5g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 2g + 6g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
Why This Asian Slaw with Sesame Ginger Dressing Will Become Your Go-To
There’s something magical about the way sesame oil and fresh ginger come together in this recipe. Their combination creates layers of flavor that feel both comforting and excitinglike discovering a new favorite song that somehow feels nostalgic. This slaw blends the satisfying crunch of fresh cabbage with a dressing perfectly balanced between sweet, tangy, and aromatic.
What I love most is its versatility. It works wonderfully as a standalone salad but also makes the perfect companion for grilled fish tacos with cabbage slaw or any protein that needs a bright, fresh contrast. The quinoa adds substance without weighing things down, while the toasted cashews and sesame seeds provide an irresistible textural element.
- Ready in 20 minutes: Ideal for weeknight dinners or last-minute gatherings
- Naturally vegan: Everyone at the table can enjoy it
- Make-ahead friendly: Components can be prepped separately and assembled when ready
- Incredibly fresh: No mayo means it stays crisp and bright longer
Ingredient Breakdown and My Favorite Tips
The secret to this slaw lies in understanding each ingredient’s role. The combination of red cabbage and napa cabbage offers both color and varied texturethe red cabbage provides that satisfying snap, while napa cabbage adds delicate sweetness. I always toast the cashews and sesame seeds because that extra step elevates them from simple add-ins to flavor powerhouses.
Fresh ginger is non-negotiable for the dressing; pre-ground just won’t deliver the bright, zingy quality that makes it special. When I grate ginger, I use the finest setting on my microplane and work with the grain to avoid stringy bits.
| Ingredient | Purpose | Pro Tip |
|---|---|---|
| Red Cabbage | Color and crunch | Slice as thin as possible for best texture |
| Sesame Oil | Aromatic base for dressing | A little goes a long way – don’t overdo it |
| Fresh Ginger | Bright, warming flavor | Freeze ginger for easier grating |
| Cashews | Creamy texture contrast | Toast until just golden, not dark |
Step-by-Step: How It All Comes Together
The beauty of this recipe is in the simple technique that creates complex flavors. I always start by toasting the cashews and sesame seeds firstthis can be done hours ahead, and they’ll stay crisp in a covered container. The key is watching them carefully; they can go from perfectly golden to burnt in seconds.
For the vegetables, I prep everything and keep it refrigerated until I’m ready to dress the salad. This Asian slaw actually benefits from cold, crisp vegetables meeting room-temperature dressing. When whisking the dressing, add the oils slowlythis helps create that silky consistency that coats each piece of cabbage beautifully.
- Toast first: Cashews and sesame seeds can be done up to 3 days ahead
- Prep vegetables: Shred cabbage and carrots, slice green onions, chop cilantro
- Make dressing: Whisk wet ingredients, then slowly drizzle in oils
- Combine just before serving: Keeps everything at peak freshness
Perfect Timing for Best Results
| Task | Time Needed | Can Do Ahead? |
|---|---|---|
| Toast nuts and seeds | 5 minutes | Up to 3 days |
| Shred vegetables | 10 minutes | Up to 2 days |
| Make dressing | 5 minutes | Up to 1 week |
| Final assembly | 2 minutes | Best served immediately |
Serving Ideas and Storage Wisdom
This slaw shines as a side dish, but it’s also substantial enough to serve as a light lunch on its own. It pairs beautifully with crispy fish tacos with lime slawthe Asian flavors complement rather than compete with the lime and cilantro. I’ve also served it alongside grilled salmon, roasted chicken, or as a fresh topping for rice bowls.
Storage is straightforward but important: dressed slaw keeps for about 24 hours before the vegetables begin releasing water and losing their crunch. If you’re planning ahead, store the prepped vegetables and dressing separately, then combine just before serving. The dressing actually improves with time as the ginger and garlic flavors meld together.
| Storage Method | How Long | Best For |
|---|---|---|
| Dressed slaw | 24 hours | Same-day serving |
| Undressed vegetables | 5 days | Make-ahead prep |
| Dressing only | 1 week | Multiple uses |
| Toasted nuts/seeds | 3 days | Crunchy toppings |
Simple Swaps and Customizations
One of the things I appreciate most about this recipe is how adaptable it is to what you have on hand. Can’t find napa cabbage? Regular green cabbage works beautifully, though it offers a slightly more robust crunch. No cashews? Toasted almonds or sunflower seeds provide the same textural contrast with their own unique flavor profiles.
For the dressing, maple syrup can easily be swapped for honey if you’re not keeping it vegan, or try brown sugar for a deeper sweetness. If sesame oil feels too intense, start with half the amount and taste as you go. The quinoa is completely optionalsome nights I skip it for a lighter side, other times I double it when I want this to be more of a main dish salad.
- Cabbage alternatives: All red, all napa, or regular green cabbage work equally well
- Nut substitutions: Almonds, peanuts, or sunflower seeds for different flavor profiles
- Sweetener options: Honey, brown sugar, or agave instead of maple syrup
- Add protein: Shredded chicken or tofu makes it a complete meal
Expert Says
Asian slaw with sesame ginger dressing not only brings vibrant flavors but also packs a nutritional punch. The cabbage and carrots are rich in vitamins A and C, while sesame seeds add healthy fats and minerals. This balance of ingredients supports overall health and provides a satisfying crunch in every bite.
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My Search for the Ultimate Asian Slaw with Sesame Ginger Dressing
After several kitchen experiments, I finally landed on the perfect balance for this Asian slaw with sesame ginger dressing. I learned the hard way that too much ginger can overpower the dish, but the right amount brings it to life. Each crunch tells a story of those trials and the joy of arriving at a delicious harmony.
FAQs ( Asian Slaw with Sesame Ginger Dressing )
Can I make Asian slaw ahead of time?
Yes, you can prepare the slaw in advance. To keep it fresh, mix the vegetables and dressing separately. Combine them just before serving to maintain the crunch and vibrant colors.
What vegetables are best for slaw?
Cabbage is the classic choice, but you can add carrots, bell peppers, and radishes for extra color and flavor. Shredded broccoli or snap peas also work well in this dish!
Can I customize the sesame ginger dressing?
Absolutely! Feel free to adjust the sweetness by adding more honey or the tanginess with additional vinegar. You can also incorporate chili paste for a spicy kick or substitute sesame oil with other oils for different flavors.
How long does slaw last in the fridge?
This dish can last up to 3-5 days in the fridge if stored in an airtight container. Just keep in mind that the texture may soften over time, so it’s best enjoyed fresh.
What can I serve with Asian slaw?
This meal pairs well with grilled meats or fish, like crispy fish tacos or even grilled chicken. It also makes a great topping for sandwiches or as a fresh side for barbecue dishes.
Your New Go-To Asian Slaw is Ready!
This Asian slaw with sesame ginger dressing comes together in just 20 minutes, though the flavors taste like they’ve been developing for hours. You’ll love how the toasted sesame oil warms the fresh vegetables, creating an incredible contrast between crisp cabbage and the silky, aromatic dressing. The ginger provides just enough bite to awaken your taste buds.
Here’s a little trick I discovered: try adding a handful of fresh mint or Thai basil for an unexpected herbal note that plays beautifully with the ginger. This slaw holds up well for tomorrow’s lunch if you store the dressing separately. It’s absolutely divine spooned over grilled salmon or tucked into those crispy fish tacos with lime slaw we all crave on busy weeknights.
I’d love to see how this turns out in your kitchen! Snap a photo and tag usthere’s something so satisfying about sharing these little flavor discoveries with fellow home cooks. Did you grow up with sesame oil in your pantry, or is this a newer adventure for you? Either way, save this recipe for your next dinner party or family gathering. It’s one of those dishes that just makes everything feel more special.
