Asian Slaw Recipe (Crunchy Cabbage Salad)
This asian slaw recipe is everything you want in a salad — crunchy, fresh, packed with flavor, and tossed in the most addictive creamy sesame ginger dressing. Shredded purple cabbage, sweet carrots, salty peanuts, and fresh cilantro come together in a bowl that disappears fast at every gathering.
I make this asian slaw at least once a week. It’s my go-to side dish for grilled chicken, salmon, or shrimp, but honestly I’ll eat a giant bowl of it for lunch on its own. The peanut sesame dressing is so creamy and flavorful — it brings everything together perfectly.
The best part? This slaw actually gets better as it sits. The cabbage softens just enough while staying crunchy, and the flavors deepen beautifully. Make it ahead for meal prep, BBQs, potlucks, or weeknight dinners — it’s the salad everyone will ask for the recipe.
Table of contents
Why You’ll Love This Recipe
- No cooking needed, just chop, whisk, and toss
- Fresh, crunchy texture from cabbage, carrots, and peanuts
- Creamy sesame ginger dressing with pantry-friendly ingredients
- Great for meal prep because cabbage holds up well
- Works as a side dish, light lunch, or bowl topping
Ingredients
- 4 cups shredded purple cabbage (about 300 g)
- 2 carrots, grated or julienned (about 150 g)
- 4 green onions, thinly sliced
- 1/2 bunch fresh cilantro, roughly chopped
- 1/2 cup peanuts (70 g)
- 1/4 cup neutral oil (60 ml)
- 2 tablespoons rice vinegar (30 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 1/2 tablespoons honey (32 g)
- 1/2 tablespoon tahini (8 g)
- 1/4 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1/2 tablespoon grated fresh ginger
Ingredient Notes & Substitutions
- Purple cabbage: Slice it thinly so the salad is easy to eat and the dressing coats everything well. Green cabbage can be used, but purple cabbage gives the salad that pretty color.
- Carrots: Grated carrots mix in easily. You can also use matchstick carrots from the grocery store to save time.
- Green onions: These add a mild onion flavor without overpowering the salad. Chives can work in a pinch.
- Cilantro: Fresh cilantro brightens the whole bowl. If you do not like cilantro, use parsley or a little fresh mint.
- Peanuts: Roasted peanuts add the best crunch. Cashews, almonds, or sunflower seeds can be used instead.
- Rice vinegar: It keeps the dressing light and tangy. Apple cider vinegar can work, but the flavor will be a little stronger.
- Tahini: Tahini makes the dressing creamy and nutty. Smooth peanut butter can be used for a richer peanut-style dressing.
How to Make Crunchy Cabbage Salad
- Make the dressing. In a medium bowl, whisk together the neutral oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, minced garlic, and grated fresh ginger until smooth.
- Prep the vegetables. Thinly slice the purple cabbage, grate or julienne the carrots, slice the green onions, and roughly chop the cilantro.
- Combine the salad. Add the cabbage, carrots, green onions, cilantro, and peanuts to a large mixing bowl.
- Dress the salad. Pour the sesame ginger dressing over the vegetables and toss well until everything is lightly coated.
- Let it sit briefly. Rest the salad for about 10 minutes before serving so the cabbage softens slightly and the flavors come together.
- Serve. Top with a few extra peanuts and cilantro leaves if desired, then serve chilled or at room temperature.
Expert Tips
- Slice the cabbage thinly for the best texture.
- Dry the cabbage well after washing so the dressing does not turn watery.
- Whisk the dressing until the tahini is fully blended and smooth.
- Toss the salad right before serving if you want the crunchiest texture.
- Let it sit for 10 to 15 minutes if you prefer the cabbage slightly softer.
- Add the peanuts at the end if making the salad ahead, so they stay crunchy.
- Taste before serving and add a small splash of vinegar for more tang or honey for more sweetness.
- Use a large bowl so you can toss everything without crushing the vegetables.
Storage & Freezing
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. The cabbage will soften as it sits, but it will still taste fresh and crunchy enough for lunch bowls or quick sides.
- For best meal prep texture, store the dressing separately and toss the salad shortly before serving. Keep the peanuts in a separate small container if you want them to stay crisp.
- This salad is not a good freezer recipe. Fresh cabbage, carrots, herbs, and dressing lose their crisp texture after freezing and thawing.
- If the salad has been stored with dressing, toss it again before serving. Add extra peanuts, cilantro, or green onion to freshen it up.
Variations
- Add protein: Top with grilled chicken, shrimp, tofu, or edamame for a fuller meal.
- Make it spicy: Add sriracha, chili crisp, or red pepper flakes to the dressing.
- Add noodles: Toss in cooked and cooled rice noodles or ramen noodles for a heartier salad.
- Make it peanut-style: Replace tahini with smooth peanut butter for a creamier peanut dressing.
- Add fruit: Mix in sliced mango, mandarin oranges, or diced apples for a sweet fresh twist.
Crunchy Cabbage Salad
Ingredients
Equipment
Method
- In a medium bowl, whisk together the neutral oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, minced garlic, and grated fresh ginger until smooth.
- Thinly slice the purple cabbage, grate or julienne the carrots, slice the green onions, and roughly chop the cilantro.
- Add the cabbage, carrots, green onions, cilantro, and peanuts to a large mixing bowl.
- Pour the sesame ginger dressing over the salad.
- Toss well until the vegetables are evenly coated.
- Let the salad rest for 10 minutes before serving, then garnish with extra peanuts or cilantro if desired.
Nutrition
Notes
- For the best crunch, slice the cabbage thinly and add the peanuts close to serving time.
- If making ahead, store the dressing separately and toss before serving.
- For a nut-free version, replace peanuts with sunflower seeds or pumpkin seeds.
- For a vegan version, use maple syrup or agave instead of honey.
Tried this recipe?
Let us know how it was!FAQs
Yes. You can prep the vegetables and dressing ahead, then store them separately. Toss everything together when you are ready to serve.
It keeps well for up to 3 days in an airtight container. The texture is crispest on the first day, then the cabbage softens slightly.
Yes. Green cabbage works well, but the color will be different. You can also use a mix of purple and green cabbage.
Cashews, almonds, sunflower seeds, or pumpkin seeds all work. For a nut-free version, use sunflower seeds or roasted chickpeas.
No, it is lightly sweet from the honey. You can reduce the honey to 1 tablespoon if you prefer a more tangy dressing.
Yes. Replace the honey with maple syrup or agave, and use a vegan-friendly soy sauce or tamari.
The biggest differences are the dressing and ingredients. Traditional coleslaw uses a creamy mayo-based dressing, while asian slaw uses a lighter sesame-ginger dressing with soy sauce and peanut butter. Asian slaw also typically includes ingredients like cilantro, peanuts, sesame seeds, and sometimes ginger or lime for that signature flavor.
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Estimated reading time: 7 minutes
