Name: Asian Slaw with Sesame Ginger Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1/3 cup Cashews (chopped); 1 tablespoon Sesame Seeds (black or white); 3 cups Red Cabbage (1/3 pound shredded); 3 cups Napa Cabbage or Green Cabbage (1/3 pound shredded); 1 cup Cooked Quinoa (optional); 1 cup Carrots (1/4 pound shredded); 1/4 cup Fresh Cilantro (chopped); 2 Green Onions (thinly sliced); 1/4 cup Unseasoned Rice Vinegar; 1 tablespoon Maple Syrup (or preferred sweetener); 2 teaspoons Soy Sauce (or Tamari); 1 teaspoon Fresh Ginger (finely grated); 2 cloves Garlic (minced); 3 tablespoons Extra Virgin Olive Oil; 1 tablespoon Sesame Oil (light or dark); Sea Salt (to taste); Black Pepper (to taste)

Jump to Recipe

If you’re craving something fresh, vibrant, and packed with flavor, this Asian Slaw with Sesame Ginger Dressing is about to become your new go-to. It’s a colorful medley of crisp cabbages, crunchy cashews, and bright carrots all tossed in a zingy dressing that perfectly balances nutty sesame, tangy vinegar, and spicy ginger. Whether as a refreshing side or a light lunch, this dish brings a delightful crunch and a burst of savory-sweet goodness that’s simply irresistible.

Asian Slaw with Sesame Ginger Dressing Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret to nailing this Asian Slaw with Sesame Ginger Dressing. Each ingredient plays a crucial role in creating harmony between texture, color, and flavor—letting every bite be a joyful experience.

Cashews (1/3 cup, chopped): Adds a satisfying crunch and creamy nuttiness to the slaw.
Sesame Seeds (1 tablespoon, black or white): Toasted for a toasty, aromatic depth that enhances the dressing and salad.
Red Cabbage (3 cups shredded): Brings vibrant color and crispness.
Napa or Green Cabbage (3 cups shredded): Provides a gentle crunch and balances the red cabbage’s bite.
Cooked Quinoa (1 cup, optional): Adds heartiness and a subtle nuttiness for more texture and nutrition.
Carrots (1 cup shredded): Sweetness and bright orange color that lightens up the slaw.
Fresh Cilantro (1/4 cup chopped): Infuses the dish with fresh, citrusy notes.
Green Onions (2, thinly sliced): Adds a mild onion flavor and a pop of green.
Unseasoned Rice Vinegar (1/4 cup): Brings acidity and brightness for the dressing’s tang.
Maple Syrup (1 tablespoon): Adds natural sweetness to balance the savory elements.
Soy Sauce or Tamari (2 teaspoons): Delivers umami richness and subtle saltiness.
Fresh Ginger (1 teaspoon, finely grated): Gives the dressing a fresh, peppery kick.
Garlic (2 cloves, minced): Lends a warm, aromatic base flavor.
Extra Virgin Olive Oil (3 tablespoons): Offers smoothness and a subtle fruitiness to the dressing.
Sesame Oil (1 tablespoon, light or dark): Brings an unmistakable toasted sesame flavor.
Sea Salt and Black Pepper (to taste): Essential seasonings that tie the whole dish together.

How to Make Asian Slaw with Sesame Ginger Dressing

Step 1: Toast the Cashews and Sesame Seeds

Start by toasting the cashews and sesame seeds to bring out their rich, nutty flavors. You can do this either in a 350°F oven for about 3 to 5 minutes or on the stovetop in a small skillet over medium heat for roughly the same amount of time. Just keep a close eye on them so they don’t burn. Once toasted, transfer them to a plate to cool completely, then set aside until it’s time to assemble the salad.

Step 2: Combine the Vegetables and Quinoa

Grab a large mixing bowl to toss together the shredded red and napa cabbage, cooked quinoa if using, shredded carrots, chopped cilantro, and thinly sliced green onions. This is where those vibrant colors and crunchy textures start to come alive. Cover the bowl and refrigerate while you prepare the dressing, so everything stays fresh and crisp.

Step 3: Whisk Up the Sesame Ginger Dressing

In a separate bowl, mix the rice vinegar, maple syrup, soy sauce, finely grated ginger, and minced garlic. Slowly drizzle in the olive oil and sesame oil while whisking vigorously to create a smooth, emulsified dressing. Taste and season with sea salt and black pepper, adjusting to your preference. The dressing should be bright, slightly sweet, and packed with that signature sesame and ginger punch.

Step 4: Toss and Serve

When you’re ready to serve, sprinkle the toasted cashews and sesame seeds over the crisp slaw, then generously drizzle the dressing on top. Toss everything gently but thoroughly until the veggies are just coated, keeping that refreshing crunch intact. This Asian Slaw with Sesame Ginger Dressing is now ready to brighten your table.

How to Serve Asian Slaw with Sesame Ginger Dressing

Garnishes

For an added burst of flavor and texture, consider topping the slaw with extra chopped peanuts, a few fresh mint leaves, or even thinly sliced red chili for heat. These simple garnishes elevate the dish and provide a delightful contrast to the sesame ginger dressing’s complexity.

Side Dishes

This Asian Slaw pairs beautifully with grilled chicken, seared salmon, or even crispy tofu, making it a versatile companion for a variety of proteins. It also shines alongside brown rice or steamed dumplings, bringing a refreshing crunch to any meal.

Creative Ways to Present

If you’re hosting, serve this slaw in hollowed-out cabbage leaves or in mini lettuce cups for a fun finger-food twist. You can also layer it atop rice bowls or grain bowls for a nutritious, colorful boost that won’t disappoint. The vibrant colors make it a feast for the eyes and the palate alike.

Make Ahead and Storage

Storing Leftovers

You can keep your Asian Slaw with Sesame Ginger Dressing in the fridge for up to 24 hours after tossing it with the dressing. If you prefer to save the salad itself without dressing, store it in an airtight container and it will stay fresh and crisp for up to five days.

Freezing

This slaw is best enjoyed fresh and does not freeze well, as the cabbage and other vegetables will become watery and lose their crispness upon thawing. For best results, prepare the components ahead but keep the slaw and dressing separate if you want convenience.

Reheating

Reheating is typically unnecessary for this salad since it’s meant to be served chilled. If you do want to serve it slightly less cold, let it sit out at room temperature for 15 minutes before serving rather than heating it, to preserve the fresh crunch and bright flavors.

FAQs

Can I use other nuts instead of cashews?

Absolutely! Almonds or peanuts can work well, but cashews have a wonderful buttery texture that complements the Asian Slaw with Sesame Ginger Dressing especially nicely.

Is the quinoa necessary?

Quinoa is optional and adds heartiness. You can leave it out for a lighter slaw or add more veggies instead if you prefer.

Can I make this gluten-free?

Yes! Use tamari instead of soy sauce to easily make this recipe gluten-free without sacrificing flavor.

How long can the dressing be stored?

The dressing can be mixed ahead and stored in an airtight container in the fridge for up to a week. Just give it a quick whisk before using.

Is it okay to prepare the slaw and dressing separately?

Definitely. Keeping the dressing separate from the greens until serving helps maintain the salad’s refreshing crunch and prevents sogginess.

Final Thoughts

There’s something truly magical about how the simple ingredients in this Asian Slaw with Sesame Ginger Dressing come together to create such a vibrant and flavorful dish. It’s a perfect balance of textures and tastes that feels like a celebration in every bite. Give it a try—you might just find yourself reaching for this recipe again and again as your fresh favorite.

Asian Slaw with Sesame Ginger Dressing Recipe

★★★★★

4.7 from 9 reviews

Author: lilan
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and crunchy Asian Slaw featuring shredded red and napa cabbage, carrots, and fresh herbs, tossed with a flavorful sesame ginger dressing and toasted cashews and sesame seeds for extra texture and nuttiness. This nutritious salad can be served as a light meal or a refreshing side dish, with optional cooked quinoa for added protein.

Instructions

Toast Nuts and Seeds: Preheat your oven to 350°F or heat a small skillet over medium heat. Spread the cashews and sesame seeds on a baking sheet or place them in the skillet. Toast for 3-5 minutes until golden and fragrant, stirring often if using the stovetop. Remove and let cool completely before using or storing.
Prepare the Slaw: In a large mixing bowl, combine the shredded red cabbage, napa or green cabbage, cooked quinoa if using, shredded carrots, chopped cilantro, and sliced green onions. Mix well and cover the bowl; refrigerate until you are ready to add the dressing and serve.
Make the Dressing: In a separate bowl, whisk together rice vinegar, maple syrup, soy sauce, freshly grated ginger, and minced garlic. Slowly drizzle in the extra virgin olive oil and sesame oil while whisking continuously until the dressing is smoothly emulsified. Season with sea salt and black pepper to taste.
Chill the Dressing: Cover the dressing and refrigerate until ready to use to let the flavors meld.
Serve the Salad: When ready to serve, toss the chilled slaw with the toasted cashews and sesame seeds. Drizzle the sesame ginger dressing over the salad and toss thoroughly to coat all ingredients with the flavorful dressing.
Storage: Store any leftover dressed slaw in an airtight container in the refrigerator for up to 24 hours. The undressed slaw mix can be refrigerated for up to 5 days to maintain freshness.

Notes

For a gluten-free version, use tamari instead of soy sauce.
Quinoa is optional but adds a nice protein boost for a more filling salad.
To enhance flavor, prepare the slaw a few hours ahead allowing ingredients to meld before dressing.
Use black or white sesame seeds as per your preference; both add great nutty flavor and crunch.
Adjust maple syrup or sweetener according to your desired sweetness level.
This salad is best consumed within one day when dressed for optimal freshness and texture.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-cook with toasting
Cuisine: Asian