Ingredients
– 2 to 2.25 pounds shredded cabbage (about 6 to 7 cups) for the crisp base of the slaw
– 3 scallions sliced for a mild onion flavor and fresh bite
– 1 cup cilantro chopped for a bright herbal note that keeps the salad lively
– 3 tablespoons olive oil to create body and help the dressing coat the vegetables
– 1 to 3 teaspoons toasted sesame oil for deep nutty flavor in the dressing
– 1/4 cup rice wine vinegar to bring acidity and balance sweetness
– 3 tablespoons sweetener (such as sugar, maple syrup, honey, or coconut sugar) for a lightly sweet finish
– 1 tablespoon soy sauce (or a gluten-free alternative) for salty umami flavor
– 1 tablespoon fresh ginger grated for sharp warmth and freshness
– 1 garlic clove grated for savory depth
– 1/2 teaspoon salt to sharpen and season the slaw
– 1/2 teaspoon chili flakes or chili paste for gentle heat
– toasted sesame seeds for crunch and a finishing touch
– roasted peanuts for crunch and a finishing touch
– cashews for crunch and a finishing touch
Instructions
1-First step: prep the vegetables Start by shredding the cabbage if you are not using pre-shredded slaw mix. You need 2 to 2.25 pounds, which is about 6 to 7 cups. Slice the 3 scallions and chop the 1 cup of cilantro. Add all of these to a large bowl. If you are short on time, store-bought slaw mix is a great shortcut. It keeps the recipe fast and makes this an even easier Asian slaw recipe for weeknights.
2-Second step: make the sesame dressing In a small bowl, whisk together 3 tablespoons olive oil, 1 to 3 teaspoons toasted sesame oil, 1/4 cup rice wine vinegar, 3 tablespoons sweetener, 1 tablespoon soy sauce, 1 tablespoon grated fresh ginger, 1 grated garlic clove, 1/2 teaspoon salt, and 1/2 teaspoon chili flakes or chili paste if you want heat. Whisk until the dressing looks smooth and well mixed. The dressing should taste bright, savory, lightly sweet, and a little nutty from the sesame oil. If you like stronger sesame flavor, use closer to 3 teaspoons.
3-Third step: toss everything together Pour the dressing over the cabbage mixture in the large bowl. Use tongs or clean hands to toss well until every strand of cabbage is coated. Keep tossing for about 30 to 60 seconds so the dressing spreads evenly through the slaw. This is where the magic happens. The cabbage starts to soften just slightly while still staying crisp, and the herbs perfume the whole bowl with freshness.
4-Fourth step: taste and adjust Take a bite and decide if the slaw needs a little more salt, sweetener, or toasted sesame oil. If the flavor feels too sharp, add a touch more sweetener. If it tastes too sweet, add a splash more vinegar or a little more soy sauce. If you want more depth, add a small extra drizzle of sesame oil. The best slaw is the one that tastes balanced to you, so do not skip the final taste test.
5-Final step: garnish and serve Finish with toasted sesame seeds and, if you like, roasted peanuts or cashews. Serve right away for maximum crunch, or let it sit for 10 to 15 minutes if you want the cabbage to soften just a little. Both ways taste great, so choose the texture you enjoy most.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
โฑ๏ธ Save time with pre-shredded coleslaw mix from the store.
๐ฅ Add shredded carrots, bell peppers, or snow peas for extra color and texture.
๐ซ Prep cabbage and dressing separately up to 3 days ahead; toss before serving to maintain crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 179 kcal
- Sugar: 14.9g
- Sodium: 298mg
- Fat: 11.8g
- Saturated Fat: 2.9g
- Unsaturated Fat: 8.9g
- Trans Fat: 0g
- Carbohydrates: 18.6g
- Fiber: 2g
- Protein: 2.1g
- Cholesterol: 0.3mg
