If you’re on the lookout for a vibrant, crunchy salad that’s bursting with flavor and packs a nutritious punch, this Asian Slaw with Sesame Ginger Dressing Recipe is absolutely where you want to be. I discovered this recipe on a whim, and ever since, it’s become my go-to for everything from casual weeknight dinners to lively potlucks. The zingy dressing paired with the mix of fresh veggies and toasted nuts really takes it over the top—you’ll find yourself making this one again and again, just like I have!
Why You’ll Love This Recipe
- Crunchy Texture: The combination of red and napa cabbage with toasted cashews and sesame seeds creates a satisfying crunch in every bite.
- Balanced Flavors: The sesame ginger dressing is perfectly tangy, sweet, and savory — a flavor harmony that brings the slaw to life.
- Fast & Easy: You’ll appreciate how quickly you can throw this together, making it perfect for last-minute meals or entertaining.
- Versatile & Nutritious: With options to add protein like quinoa and fresh herbs, it’s a healthy side or light main that suits many diets.
Ingredients You’ll Need
These ingredients come together beautifully to create a slaw that’s crisp, flavorful, and loaded with layers of taste. A quick tip: aim for fresh veggies and quality oils—these little things make a noticeable difference in your dressing and overall flavor.
- Cashews: I love chopping them roughly to keep a rustic texture that adds richness and crunch.
- Sesame Seeds: Black or white, toasting them releases a wonderful nutty aroma and crunch.
- Red Cabbage: Provides a gorgeous color contrast and a firm bite that holds up well in a salad.
- Napa or Green Cabbage: I prefer Napa for its tender leaves, but green works wonderfully for that classic crunch.
- Cooked Quinoa (optional): Adds a nice protein boost and subtle nuttiness, making the slaw more filling.
- Carrots: Freshly shredded for sweetness and vibrant color.
- Fresh Cilantro: Chopped finely to add brightness and a fresh herbaceous note.
- Green Onions: Thinly sliced for a gentle onion kick without overpowering the slaw.
- Unseasoned Rice Vinegar: The acid base of the dressing that’s pleasantly mild and slightly sweet.
- Maple Syrup: Or any sweetener you like, it balances the tang and heat in the dressing.
- Soy Sauce or Tamari: For umami depth and a salty edge.
- Fresh Ginger: Finely grated for that bright, spicy warmth you’ll love.
- Garlic: Minced fresh garlic amps up the aromatic intensity.
- Extra Virgin Olive Oil: Brings richness and helps marry the dressing flavors.
- Sesame Oil: A little goes a long way to infuse that authentic, toasty sesame flavor.
- Sea Salt & Black Pepper: To taste—seasoning is key for balancing all those complex flavors.
Variations
I love experimenting with this Asian Slaw with Sesame Ginger Dressing Recipe depending on the season and what I have on hand. Feel free to tailor it to your taste and dietary needs — it’s a very forgiving salad!
- Protein add-ins: I sometimes toss in shredded rotisserie chicken or tofu cubes to make it a fuller meal.
- Nut alternatives: If you’re nut-free, sunflower seeds or pumpkin seeds toasted to perfection work beautifully instead of cashews.
- Greens swap: Tried kale or bok choy once, and loved how the texture changed, making it a bit heartier.
- Heat factor: For an extra kick, I drizzle some chili oil or sprinkle red pepper flakes right before serving.
How to Make Asian Slaw with Sesame Ginger Dressing Recipe
Step 1: Toast the Cashews and Sesame Seeds
First things first—toast your cashews and sesame seeds! Whether you use the oven or stovetop, this step unlocks incredible flavor. I usually heat them in a skillet over medium heat for about 3 minutes, stirring often to avoid burning. The moment you smell that nutty aroma, it’s done—transfer to a plate to cool. Don’t skip this step; it truly makes a difference in the final crunch and depth of flavor.
Step 2: Prep the Slaw Base
Grab a large mixing bowl and toss together the shredded red cabbage, napa cabbage, carrots, cooked quinoa if you’re using it, fresh cilantro, and sliced green onions. I like to prepare this part ahead and pop it in the fridge to keep everything crisp and fresh until you’re ready to dress it.
Step 3: Whisk Up the Sesame Ginger Dressing
In a separate bowl, combine the rice vinegar, maple syrup, soy sauce, freshly grated ginger, and minced garlic. Slowly drizzle in the olive oil and sesame oil while whisking continuously until the dressing is well emulsified. Season it with sea salt and black pepper to taste—don’t hesitate to adjust and taste as you go!
Step 4: Assemble and Toss
Right before serving, add the toasted cashews and sesame seeds to your slaw bowl. Pour the dressing over everything and toss gently but thoroughly to coat all those colorful veggies with that irresistible sesame ginger goodness. Trust me, you’ll want to serve this immediately to enjoy the crunch at its best.
Pro Tips for Making Asian Slaw with Sesame Ginger Dressing Recipe
- Toast Nuts & Seeds Gently: Keep the heat moderate and stir constantly to avoid burning—they can go from toasted to bitter in seconds.
- Prep Ahead Without Dressing: I always prep the slaw base a day ahead but wait to add the dressing until serving to keep it crisp and fresh.
- Finely Grate Fresh Ginger: This releases more flavor compared to pre-ground and gives the dressing that authentic zing.
- Balance the Dressing: I recommend tasting as you whisk—the vinegar, sweetener, and soy sauce can be tweaked based on your preferred tang and saltiness.
How to Serve Asian Slaw with Sesame Ginger Dressing Recipe
Garnishes
When serving, I often sprinkle extra toasted sesame seeds and a handful of chopped fresh cilantro on top—that final sprinkle adds freshness and a pretty flourish. A squeeze of lime or a few chili flakes can also elevate this slaw wonderfully if you like a little extra zing or heat.
Side Dishes
This slaw complements grilled meats like teriyaki chicken, pork skewers, or even simple steamed fish beautifully. I sometimes serve it alongside dumplings or rice bowls to add a crisp, refreshing counterpoint to richer flavors.
Creative Ways to Present
For a festive touch, try serving this slaw in individual crunchy lettuce cups or wrapped inside rice paper rolls. It also looks stunning heaped on a large platter with a sprinkle of toasted cashews and fresh herbs for sharing at parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
I keep the slaw base (uncooked with no dressing) in an airtight container in the fridge for up to 5 days. It stays crisp and fresh, making it easy to pull out for a quick meal or side. Once dressed, it’s best enjoyed within 24 hours because the veggies soften over time from the dressing.
Freezing
Because this slaw relies on fresh crunchy veggies, I don’t recommend freezing it—the texture won’t hold up well. Instead, I just make fresh batches or store undressed ingredients separately.
Reheating
This slaw is best served cold or at room temperature, so reheating isn’t really necessary. If you’re pairing it with a warm main, simply keep the slaw chilled until ready, then toss and serve.
FAQs
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Can I make this Asian Slaw with Sesame Ginger Dressing Recipe vegan?
Absolutely! This recipe is naturally vegan as long as you use a plant-based sweetener like maple syrup and tamari instead of traditional soy sauce if you want gluten-free. The dressing and mix-ins don’t include animal products, so it’s perfect for vegan diets.
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How far ahead can I prepare the slaw and dressing?
I recommend prepping the slaw base up to 3-5 days ahead and keeping it refrigerated without dressing. The dressing can be made even a day ahead. Once combined, enjoy the slaw within 24 hours to maintain that refreshing crunch.
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What if I don’t have sesame oil?
If you don’t have sesame oil, you can use toasted olive oil or even a mild nut oil, but the distinctive sesame flavor will be missing. It’s such a key ingredient, so I recommend grabbing a bottle for this and future Asian-inspired dishes.
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Can I add protein to make this a meal?
Yes! Adding cooked quinoa as the recipe suggests gives a nice boost, but you can also mix in grilled chicken, shrimp, tofu, or edamame for a hearty meal. I’ve found it makes a balanced and satisfying lunch or dinner.
Final Thoughts
I’ve got to say, this Asian Slaw with Sesame Ginger Dressing Recipe holds a special place in my kitchen rotation because of its fresh, bright flavors and easy, no-fail preparation. It’s the kind of recipe that impresses guests but also feels like home-friendly comfort food. Next time you want something crunchy, tasty, and just a bit unexpected, you’ll be so glad you gave this one a try — trust me, your family and friends will thank you for it!
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Asian Slaw with Sesame Ginger Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes (toasting nuts and seeds)
- Total Time: 25 minutes
- Yield: 8 servings (approximately 8 cups)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
A vibrant and crunchy Asian Slaw featuring red and napa cabbage, shredded carrots, and optional cooked quinoa, all tossed in a flavorful sesame ginger dressing with toasted cashews and sesame seeds for added texture and nutty flavor. This refreshing salad is perfect as a light meal or a side dish, combining sweet, savory, and tangy elements in a healthy, easy-to-make recipe.
Ingredients
For the Slaw
- 1/3 cup Cashews (chopped)
- 1 tablespoon Sesame Seeds (black or white)
- 3 cups Red Cabbage (shredded, about 1/3 pound)
- 3 cups Napa Cabbage or Green Cabbage (shredded, about 1/3 pound)
- 1 cup Cooked Quinoa (optional)
- 1 cup Carrots (shredded, about 1/4 pound)
- 1/4 cup Fresh Cilantro (chopped)
- 2 Green Onions (thinly sliced)
For the Sesame Ginger Dressing
- 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)
Instructions
- Toast Nuts and Seeds: To bring out their nutty flavors, toast the cashews and sesame seeds. You can do this in the oven by preheating it to 350°F and baking the nuts and seeds on a baking sheet for 3-5 minutes until lightly toasted. Alternatively, toast them on the stovetop by heating a small skillet over medium heat, then stirring the nuts and seeds frequently for about 3 minutes until toasted. Once toasted, transfer them to a plate to cool completely. You can cover and store them at room temperature until you’re ready to assemble the salad.
- Prepare the Slaw Mix: In a large mixing bowl, combine the shredded red cabbage, napa or green cabbage, cooked quinoa (if using), shredded carrots, chopped cilantro, and thinly sliced green onions. Mix well to distribute all the ingredients evenly. Cover the bowl and refrigerate until you’re ready to dress and serve the slaw.
- Make the Dressing: In a separate mixing bowl, whisk together the rice vinegar, maple syrup, soy sauce, freshly grated ginger, and minced garlic. Slowly drizzle in the extra virgin olive oil and sesame oil while continuously whisking or blending to emulsify the dressing. Season with sea salt and black pepper to your taste. Cover and refrigerate the dressing until ready to use.
- Assemble and Serve: When ready to serve, add the toasted cashews and sesame seeds to the slaw mixture. Pour the prepared sesame ginger dressing over the salad and toss everything together until well combined and evenly coated with the dressing. Serve immediately for the best texture and flavor.
- Storage: Store any leftover dressed slaw in an airtight container in the refrigerator for up to 24 hours. If storing the slaw without dressing, it can be kept refrigerated for up to 5 days, allowing you to dress it fresh before serving.
Notes
- This Asian Slaw combines the crunch and vibrant colors of red and napa cabbage with the sweetness of carrots and the nuttiness of quinoa, all enhanced by a deliciously sweet and savory sesame ginger dressing.
- The toasted cashews and sesame seeds add a wonderful crunch and depth of flavor, elevating this basic coleslaw to a gourmet side dish or light meal.
- You can easily make this recipe vegan by ensuring your soy sauce or tamari is vegan-friendly and using maple syrup as the sweetener.
- For extra zest, add a splash of fresh lime juice to the dressing before tossing.
- This salad is perfect for meal prep as the non-dressed slaw keeps well in the fridge, and the dressing can be made ahead.
- Adjust sweetness and saltiness of the dressing according to your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 158 kcal
- Sugar: 5 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
