Here’s a fresh, vibrant, and super easy Crunchy Asian Cabbage Slaw with an addictive sesame dressing—perfect as a side, topping for tacos, or even a light main with protein added!
🥗 Crunchy Asian Cabbage Slaw with Sesame Dressing
Ingredients:
For the Slaw:
-
3 cups green cabbage, thinly sliced
-
2 cups purple cabbage, thinly sliced
-
1 cup shredded carrots
-
1 red bell pepper, thinly sliced
-
2 green onions, thinly sliced
-
1/4 cup chopped cilantro (optional)
-
1/4 cup toasted slivered almonds or chopped peanuts (optional, for crunch)
-
1 tablespoon sesame seeds (to garnish)
For the Sesame Dressing:
-
2 tablespoons rice vinegar
-
1 tablespoon soy sauce
-
1 tablespoon toasted sesame oil
-
1 tablespoon honey or maple syrup
-
1 tablespoon lime juice (or lemon)
-
2 tablespoons neutral oil (like avocado or canola)
-
1 teaspoon grated fresh ginger (or 1/4 tsp ground)
-
1 small garlic clove, grated or minced
-
Pinch of chili flakes (optional, for heat)
Instructions:
-
Make the Dressing:
Whisk all dressing ingredients in a small bowl or shake in a jar until emulsified and smooth. Taste and adjust—add more honey for sweetness or soy sauce for saltiness. -
Toss the Slaw:
In a large bowl, combine all slaw ingredients (except seeds/nuts). -
Dress & Chill:
Pour the sesame dressing over the slaw and toss well. Let it sit for 10–15 minutes (or longer in the fridge) to soften slightly and absorb flavor. -
Serve:
Sprinkle with sesame seeds and nuts just before serving for crunch.
Tips & Add-Ins:
-
Add shredded rotisserie chicken or edamame for a protein boost.
-
Use pre-shredded coleslaw mix for a shortcut.
-
Keeps well in the fridge for 2–3 days—great for meal prep!
Would you like a spicy version or a peanut-based dressing twist?