This Asian Slaw recipe is savory, sweet, and so quick and easy! Crisp and crunchy veggies in a flavorful sesame dressing.

You need just handful of ingredients and less than 15 minutes prep to make this side dish!

5 minute Asian slaw in a bowl garnished with sesame seeds

How to Cut Cabbage for Slaw

Just like a classic coleslaw recipe, cabbage should be cut nice and thin. It’s easy to do.

  • Slice a head cabbage in half and then cut each half so you have quarters.
  • Use a knife to remove the core in a triangle fashion.
  • Using a sharp knife, thinly slice in quarter-inch (or thinner) pieces going from right to left on a cutting board. If you are left-handed (like me :) ), move in the opposite direction.

You can use a food processor or a mandolin, but slicing with a sharp knife is quick and clean up is easier.

Want to save a little time? Buy pre-made coleslaw mix or a broccoli slaw as the base.

5 minute Asian slaw ingredients in a glass bowl

How to Make Asian Slaw

This Asian cabbage salad is an easy recipe. You can easily adapt it to veggies you have on hand. I like to try to combine various colors and textures for a great salad.

Wash and cut any veggies you add into thin strips. Simply toss with the dressing below or a homemade or store bought sesame ginger dressing. Garnish with sesame seeds, green onions or even fried wonton strips.

More Slaws & Salads

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
5 minute Asian slaw in a white bowl garnished with green onions
5 from 36 votes↑ Click stars to rate now!
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Easy Asian Slaw

Crisp cabbage and veggies in a simple rice vinegar dressing.
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Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Holly Nilsson
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Ingredients  

  • 3 cups green cabbage thinly sliced
  • 1 cup purple cabbage thinly sliced
  • 1 cup carrots julienned
  • 2 cups red bell peppers thinly sliced
  • 2 green onions sliced
  • sesame seeds fro garnish

Sesame Dressing *

  • ¼ cup rice vinegar
  • 2 tablespoons canola oil
  • ½ teaspoon salt
  • ½ teaspoon sesame oil
  • 1 teaspoon honey

Instructions 

  • Combine all slaw ingredients in a medium bowl.
  • Whisk dressing ingredients in a separate bowl (or shake in a jar with a lid).
  • Toss slaw with dressing. Refrigerate at least 30 minutes before serving.
  • Garnish with sesame seeds and additional green onions if desired.

Notes

Cabbage and carrots can be replaced with packaged coleslaw mix if desired.
*Store bought Asian Sesame Dressing can be used in place of homemade dressing.
5 from 36 votes

Nutrition Information

Calories: 66 | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 210mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4019IU | Vitamin C: 65mg | Calcium: 26mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  2. Delicious, it needed a little bite so I added a tsp. of PF Chang’s sriracha mayonnaise and oh my goodness it was so good!!!5 stars

    Reply

    1. It will slightly change the flavor, but will work perfectly Melanie! If you try it I would love to hear how it turns out!

      Reply

    1. Hi Sonny, we recommend letting it refrigerate for at least 30 minutes before serving. It should be okay to prepare a few hours in advance though.

      Reply

  5. We absolutely loved this! I made it with firecracker salmon & roasted asparagus. We used the leftovers on pulled pork sandwiches, it was fabulous! Thank you for a fantastic side!5 stars

    Reply

  6. Hello. Quick question regarding the Easy Asian Slaw. Should this be made and dressed in advance of serving (hours or a day in advance) like regular coke slaw or is it best dressed right before serving. If I made it and dressed it the night before, would it get too soggy? How were your leftovers when you made it?

    Thanks

    Reply

    1. To be honest Kerrianne, there were no leftovers! But if stored in an airtight container in the fridge it should last 3 to 5 days. If it starts to get a little watery, drain in a colander, and refresh the flavor with a little salt and pepper!

      Reply