Jump to Recipe Print Recipe
This zesty Asian slaw is packed with flavor and whips up in minutes! You need to make this show-stopping side dish for your next summer cookout.
My vegan coleslaw is one of my favorite summer sides. And with cookout season right around the corner, I’m starting to crave cool summer salads. I thought maybe this time I’d take things up a notch though. Are you guys ready for more slaw?
And I’ve had Asian slaw on my list of recipes to work on forever. And well, summer is unofficially about to begin, with Memorial Day weekend coming up fast, so I figured now was the time!
Jump to:
- What is Asian Slaw?
- Ingredients You’ll Need
- How It’s Made
- Shelf-Life & Storage
- More Summer Side Salads
- Asian Slaw with Sesame Ginger Dressing
What is Asian Slaw?
Is Asian slaw a new thing for you? It’s a lot like coleslaw, but instead of a creamy mayo dressing, Asian slaw is made with a light, zesty dressing with Asian-inspired flavors, like the sesame and ginger you’ll find in this one.
Ingredients You’ll Need
- Rice vinegar. Look for this in the international foods section of your supermarket.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
- Maple syrup. Another liquid sweetener such as agave or coconut nectar could easily be substituted for this.
- Toasted sesame oil. This should also be available in the international foods aisle at the store.
- Sriracha. Leave this out if you’d prefer a milder version of this dish.
- Fresh ginger.
- Garlic.
- Cabbage. Red cabbage, green cabbage, or a combination of both will work just fine!
- Carrots.
- Red bell pepper.
- Scallions. Also known as green onions.
- Fresh cilantro. This can be left out if you’re a cilantro hater.
- Toasted sesame seeds.
Tip: Feel free to substitute some of your favorite veggies. Napa cabbage would work in place of the red/green cabbage, broccoli would be a great sub for the carrots or bell pepper, and daikon radish would be a great way to add some bite!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
This stuff is just as easy as classic coleslaw, and the method of making it is pretty similar!
- Start by mixing up your dressing. You’ll be using some rice vinegar, maple syrup, soy sauce, sesame oil, garlic and ginger. Stir everything together and give it a taste-test. Feel free to adjust the ingredients to suit your tastes.
- Next, shred some cabbage and carrot. You’ll also be slicing up a bell pepper as well as some scallions and cilantro for this.
- Throw everything into a big bowl, drizzle in your dressing, and give it a good toss!
You can taste-test again and readjust the seasonings if you like — more vinegar for extra tartess, more maple syrup if yours is too tart, more ginger for zip, or more garlic just because you can never really have too much garlic. Just make sure to mix your slaw up well if you add anything.
I like to top my slaw with a sprinkle of toasted sesame seeds.
Tip: You can serve this slaw right away, or chill it for a bit. I like it best when it’s been chilled for about 2 hours.
Shelf-Life & Storage
Asian slaw will keep in an airtight container in the fridge for 2-3 days. It will lose some crispness over time, so the sooner you eat it, the better!
