Crisp, colorful, and super easy to make, this Asian Slaw recipe is packed with crunch and flavor. Crisp cabbage in a sesame soy dressing is a quick side dish to serve with grilled chicken, salmon, rice bowls, or stir fry.

Asian slaw in a serving bowl

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Ingredient Tips For Asian Slaw

  • Cabbage: I keep it easy with a bag of prepared coleslaw mix. You can replace it with a mix of about 6 cups of shredded green cabbage, napa cabbage, purple cabbage, and/or carrots. Green onions add flavor.
  • Rice Vinegar: Rice vinegar can be found at almost any grocery store and adds a tang to the dressing.
  • Vegetable Oil: Vegetable oil can be replaced with another neutral oil. Olive oil can be used, but ensure it’s mildly flavored.
  • Sesame Oil: Toasted sesame oil is one of my favorite parts of this dressing, it adds a lovely nutty flavor. Use toasted sesame oil, not plain sesame oil.
Ingredients for Asian slaw on a counter

Make It Your Own

  • Add extra vegetables, such as thinly sliced bell pepper, snow peas, or fresh bean sprouts.
  • Add flavor boosters like chopped peanuts, cilantro, or a bit of fresh ginger.
  • Replace the homemade slaw dressing with your favorite Asian inspired dressing.
  • Add a little heat with a sprinkle of red chili flakes or a bit of chili crisp.
Asian slaw dressing in a mixing bowl
Asian slaw in a serving bowl with utensils

More Super Quick Sides and Salads

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
5 from 36 votes
Author Holly Nilsson

Easy Asian Slaw

Author Holly Nilsson
Servings 8 servings
Crisp cabbage and veggies in a simple rice vinegar dressing.
Save Rate Print
Servings 8 servings
Prep Time 10 minutes
Chill time (optional) 30 minutes
Total Time 40 minutes
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Ingredients  

  • 6 to 8 cups coleslaw mix
  • 2 green onions thinly sliced
  • sesame seeds for garnish

Sesame Dressing

  • ¼ cup rice vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons honey
  • 1 clove garlic finely minced, optional

Instructions 

  • Whisk dressing ingredients in a large bowl.
  • Add the coleslaw mix, green onion, and sesame seeds. Toss well to coat.
  • If time allows, refrigerate 30 minutes before serving.
  • Garnish with sesame seeds and additional green onions if desired.

Notes

*Store bought Sesame Dressing can be used in place of homemade dressing.
5 from 36 votes

Nutrition Information

Calories: 70 | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 262mg | Potassium: 110mg | Fiber: 1g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 0.4mg

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

Course Salad
Cuisine Asian

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 36 votes (32 ratings without comment)

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Comments

    1. I use a coleslaw mix to keep it quick and easy (photos are new!). You can also use a mixture of 6 to 8 cups very thinly shredded cabbage of any variety. Enjoy!

      Reply

  3. 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

  6. 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

  7. 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