Asian Slaw

Name: Asian Slaw
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 cups shredded green cabbage; 1 cup shredded red cabbage; 1 cup shredded carrots; 1/2 cup thinly sliced red bell pepper; 2 green onions, thinly sliced; 1/4 cup chopped fresh cilantro; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 teaspoon grated fresh ginger; 1 tablespoon toasted sesame seeds

ByClaire Laurent June 4, 2025

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Let Me Tell You About Asian Slaw (And That One Family Picnic)

Okay, so Asian Slaw. If you’d told me back in uni I’d become obsessed with a cabbage salad, I’d have laughed you out of the kitchen. But here we are. The first time I made this was for a family picnic (the one where Uncle Terry brought his questionable deviled eggs). I was sure it’d just be a crunchy side, but it totally stole the show. Even my cousin, who’s suspicious of vegetables, went for seconds. And, well, that’s when I knew we had a new classic. By the way, if you’re looking for a low-effort but high-impact recipe, this is it.

Why I Keep Making This (Even When I Swear I’ll Try Something New)

I make this Asian Slaw when I want something fresh but still packed with flavor. My family just devours it—sometimes I think they’d eat the bowl too if it was edible (maybe I should try serving it in a bread bowl one day?). If I’m being honest, I used to hate chopping cabbage, but after a few tries (and a tiny cut or two), I found my groove. Plus, the leftovers are even better the next day… unless someone beats you to them.

What You’ll Need (And What I Sometimes Swap In)

Half a medium green cabbage, shredded (I’ve used pre-shredded bagged stuff in a pinch; no shame in shortcuts)
Quarter of a red cabbage, sliced thin (my gran always said it had to be red, but I’ve used just green—works fine)
2 carrots, grated (or a handful of matchstick carrots from the shop if I can’t be bothered)

3-4 spring onions, sliced (sometimes I just use regular onion, but spring onions are milder)
Handful of fresh cilantro/coriander leaves, roughly chopped (skip if you hate it—I won’t judge; well, maybe a little)
1 red bell pepper, thinly sliced (I once used yellow because that’s what I had; tasted the same, honestly)

1/4 cup toasted peanuts or cashews (I love salted peanuts, but plain is fine; skip for nut allergies)
Sesame seeds (for sprinkling—if you remember; I forget like 50% of the time)

For the dressing:

3 tbsp soy sauce (I use low sodium, but regular is fine)
2 tbsp rice vinegar (apple cider vinegar works too, just a bit tangier)
1 tbsp toasted sesame oil (try not to skip this—makes a big difference. But I have used olive oil once… it was weird.)

1 tbsp honey or maple syrup (or just regular sugar if you’re fresh out)
1-2 tsp grated fresh ginger (or a heaping spoon of the jar stuff if you can’t be fussed)
1 garlic clove, minced (though sometimes I skip this if I’m in a rush)

Juice of half a lime (or a splash of bottled lime juice—nobody’s perfect)
Pinch of chili flakes (optional, for a bit of heat—I do half the time)

Here’s How I Throw It Together (Roughly Speaking)

First, grab the biggest bowl you own. Trust me, you’ll need room. Toss in all your veg—cabbages, carrots, spring onions, bell pepper, and cilantro. Sometimes I just dump them all in without order; never noticed a difference.

In a jar (or mug, or honestly anything with a lid), shake up all the dressing ingredients. Or whisk them in a bowl if you’re more coordinated than I am in the mornings.
Pour the dressing over your slaw. Get in there with your hands (clean ones, obviously) and mix it up. This is where I sneak a taste. Don’t worry if it looks a bit sad right now—the veg will perk up once it sits.
Scatter peanuts (or cashews) and sesame seeds on top. Looks fancy, right?

Let it sit for 10-15 minutes before serving. Actually, I find it works better if you let it hang out in the fridge for a while. But if you’re starving, dig in.

Stuff I’ve Learned by Messing Up (Notes)

If you overdress it, things get soggy. I used to just dump all the dressing but now I hold a little back and add as needed. Live and learn.
Skip the nuts if you’re packing this for school lunches—kids’ teachers get antsy about that.

Don’t grate your knuckles with the carrots. Ask me how I know.

Things I’ve Tried (Some More Successful Than Others)

Added thinly sliced apples for sweetness—surprisingly good. Pears, though? Not for me.
Swapped peanuts for toasted pumpkin seeds when I ran out once—nice crunch.

Once tried adding cooked noodles for an Asian Slaw noodle salad… didn’t love it, the dressing got weird.

What If I Don’t Have a Mandoline?

Mandolines are great for thin slices, but I just use my regular old knife most days. The slices are chunkier but honestly, nobody’s complained yet. If you’re really in a bind, kitchen scissors sort of work for greens (just don’t tell my chef friends).

How Do You Store This? (And Will It Last?)

I usually keep leftovers in an airtight container in the fridge. It’s technically fine for up to 2-3 days, but honestly, in my house it never lasts more than a day! The flavors mingle (or whatever the technical word is) and I think it tastes even better after a night in there.

How I Like to Serve It (And a Bit About BBQs)

This dish is the ultimate BBQ sidekick. I always bring it along to potlucks, and my mate Dave insists on piling it onto his pulled pork sandwiches—actually, that’s not a bad idea. Sometimes I just eat a big bowl for lunch with a bit of grilled chicken. Or, if I’m feeling fancy, I’ll sprinkle extra herbs and a squeeze more lime on top. Also goes great with these Vietnamese lettuce wraps (if you want to go full summer picnic mode).

Mistakes I’ve Made (Learn From Me!)

I once tried rushing the slicing part and ended up with huge cabbage chunks—not the best texture. Take your time, it’s worth it.
If you add the nuts too early, they lose their crunch. Put them on just before serving; learned that the hard way.

Don’t skip the salt in the dressing. I did once, and it was so bland I nearly cried.

FAQ—Actually Asked By My Friends

Can I make Asian Slaw ahead of time?: Yep! Sometimes I even think it tastes better the next day, after everything’s had a chance to hang out. Just keep the nuts separate until serving.
Does it have to be cabbage?: Honestly? I’ve used shredded Brussels sprouts in winter a couple times—came out fine. Spinach is a no-go though (turns into mush).
Is there a vegan/vegetarian version?: It’s already veggie (unless you throw chicken in there, which I sometimes do). For vegan, just use maple syrup instead of honey. Easy!
What’s a good store-bought dressing if I’m in a hurry?: I’ve used Kewpie roasted sesame dressing in a pinch. Try this one if you want to see what it looks like.
Help! I hate cilantro!: Skip it. Or swap for fresh mint or parsley if you want some green in there.

Oh, if you’re still reading—one day I’ll tell you about the time my dog tried to steal the whole bowl and ended up with a purple snout. But that’s a story for another recipe.