Name: Asian Slaw with Sesame Ginger Dressing Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 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)

If you’ve been on the lookout for a crunchy, vibrant salad that packs a ton of flavor and freshness, you’re going to absolutely love this Asian Slaw with Sesame Ginger Dressing Recipe. It’s one of those dishes that’s perfect for any occasion—whether you’re bringing a potluck, jazzing up a weeknight dinner, or just craving something bright and healthy. Trust me, the combination of crisp cabbage, toasted nuts, and that zingy ginger dressing is downright irresistible.

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Why You’ll Love This Recipe

Fresh and Crunchy: The mix of red and napa cabbage gives a refreshing crunch that wakes up your taste buds.
Flavor-Packed Dressing: The sesame ginger dressing is tangy and savory, with just the right touch of sweetness.
Easy to Customize: You can add or swap ingredients like quinoa or nuts to fit your style or pantry.
Perfect Make-Ahead: Prep everything in advance; the flavors actually get better when chilled for a bit.

A white bowl filled with a colorful shredded salad sits on a white marbled surface. The salad has many thin layers: purple cabbage strips, light green cabbage pieces, and orange carrot shreds, mixed with fresh green herbs. Scattered on top are pale cashew nuts and small black sesame seeds, adding texture. Two silver forks rest inside the bowl on one side. Around the bowl, small white bowls hold cashews, chopped greens, and black sesame seeds, with some nuts and herbs scattered on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For this Asian Slaw with Sesame Ginger Dressing Recipe, the ingredients work together beautifully—balancing crunchy vegetables with the nutty and aromatic sesame flavors. When you pick your veggies, make sure to shred the cabbage finely for that perfect texture, and don’t skip toasting the nuts and seeds; it adds an unbeatable depth.

Cashews: I use chopped cashews for that creamy crunch; feel free to toast them lightly to bring out their flavor.
Sesame Seeds (black or white): These add a lovely toasty note—both colors work great, and toasting them is a game changer.
Red Cabbage: Its vibrant color really makes the slaw pop on your plate and adds a nice crunch.
Napa or Green Cabbage: Napa cabbage gives a tender texture compared to green cabbage, but either works fine.
Cooked Quinoa (optional): I sometimes add quinoa for extra protein and texture; it makes the slaw a bit more substantial.
Carrots: Shredded carrots bring a subtle sweetness and beautiful color contrast.
Fresh Cilantro: Adds a fresh, herbaceous lift to brighten the salad.
Green Onions: Thinly sliced for a mild oniony bite without overpowering the dressing.
Unseasoned Rice Vinegar: The backbone of the dressing’s tanginess.
Maple Syrup (or preferred sweetener): Balances acidity with a gentle sweetness.
Soy Sauce (or Tamari): Adds umami and saltiness; Tamari is my go-to if I want gluten-free.
Fresh Ginger: Finely grated for that spicy, aromatic kick.
Garlic: Minced garlic deepens the savory edge of the dressing.
Extra Virgin Olive Oil: Smooths out the dressing with a mild, fruity richness.
Sesame Oil (light or dark): Gives that unmistakable toasty sesame flavor; a little goes a long way.
Sea Salt & Black Pepper: To season everything perfectly to your taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Asian Slaw with Sesame Ginger Dressing Recipe is how easy it is to make your own. I love encouraging you to tweak it based on what you have or what you’re craving that day. Whether you want to make it vegan, gluten-free, or add a little extra protein, there’s room for that here.

Add Protein: I often toss in grilled chicken, shredded rotisserie chicken, or even tofu to turn this slaw into a hearty meal.
Spicy Kick: Sometimes, I sprinkle a little chili flakes or drizzle some sriracha into the dressing for a hint of heat my family loves.
Crunch Boost: Try swapping cashews for almonds or peanuts for different nutty flavors or add crispy fried shallots for extra texture.
Herb Swaps: If cilantro’s not your thing, fresh basil or mint works surprisingly well here.

How to Make Asian Slaw with Sesame Ginger Dressing Recipe

Step 1: Toast Your Nuts and Seeds for Maximum Flavor

Before you dive into assembling your slaw, grab a small skillet or oven tray and toast the cashews and sesame seeds. I usually place them in a dry skillet over medium heat, stirring frequently for about 3 minutes until they’re golden and fragrant. The aroma that fills your kitchen? That’s the signal you’re nailing it. Just be sure to watch closely so they don’t burn—burnt nuts can throw off the flavor big time! Once toasted, transfer them to a plate and let them cool completely while you prepare the rest.

Step 2: Assemble the Fresh Veggies and Quinoa

In a large mixing bowl, combine the shredded red cabbage, napa cabbage, carrots, chopped fresh cilantro, and sliced green onions. If you’re adding cooked quinoa, toss it in here too—it adds a lovely nutty texture and extra protein. I like to prepare these ingredients a few hours ahead and keep them covered in the fridge so the slaw stays crisp and inviting.

Step 3: Whip Up That Luscious Sesame Ginger Dressing

In a separate bowl, combine the rice vinegar, maple syrup, soy sauce, freshly grated ginger, and minced garlic. Then, slowly drizzle in the extra virgin olive oil and sesame oil while whisking vigorously until everything’s emulsified and silky. Give it a taste and add sea salt and black pepper as needed. This dressing is the magic that pulls the whole dish together—don’t skip balancing those flavors to suit your palate!

Step 4: Dress and Serve

When you’re ready to serve, sprinkle the toasted cashews and sesame seeds over your slaw, then pour in the dressing. Toss gently until every bite is coated with that vibrant ginger dressing. If you want to prep in advance, toss the slaw and dressing separately, then combine just before serving to keep the crunch at its best. Believe me, once you taste that perfect balance of crisp veggies and savory-sweet dressing, you’ll see why this recipe is a staple in my kitchen!

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Pro Tips for Making Asian Slaw with Sesame Ginger Dressing Recipe

Toast Nuts with Care: I learned the hard way that even a minute too long can cause bitterness—keep your eyes on them while toasting!
Grate Fresh Ginger: Using fresh ginger instead of ground really brightens the dressing with vibrant zing.
Dress Last Minute: To keep the slaw crunchy, add the dressing right before serving or store separately and toss when ready.
Adjust Sweetness Cautiously: Maple syrup balances the acidity, but taste test your dressing and tweak gradually to avoid overpowering it.

How to Serve Asian Slaw with Sesame Ginger Dressing Recipe

A white bowl filled with a colorful layered salad, with shredded purple cabbage showing deep purple and white shades as the top layer mixed with thin orange carrot strips and hints of light green cabbage throughout. Mixed in are scattered light beige cashew nuts and small black sesame seeds, along with chopped fresh green herbs sprinkled evenly on top. The salad has a fresh, crunchy texture with each thin vegetable layer easily visible. A pair of metallic silver forks rest inside the bowl on the left side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding an extra sprinkle of toasted sesame seeds and a few fresh cilantro leaves as garnish because it lends a polished look and extra layers of texture. Sometimes a handful of chopped green onions on top gives just the right pop of color and mild zing.

Side Dishes

This slaw pairs beautifully with everything from grilled meats like chicken or salmon to Asian-inspired main dishes like teriyaki bowls or bao buns. It’s also fantastic alongside veggie stir-fries or simply with some steamed jasmine rice for a lighter meal.

Creative Ways to Present

For family gatherings or parties, I’ve served this slaw in mini lettuce cups for easy finger food, which guests absolutely devour. Another fun idea is layering it in a glass jar for a picnic or lunchbox—it keeps everything fresh and looks gorgeous when you open it up.

Make Ahead and Storage

Storing Leftovers

I usually store the slaw in an airtight container in the fridge without the dressing for up to 5 days. This way, the veggies stay crisp, and I add the dressing fresh each time for the best texture and flavor.

Freezing

Because the slaw uses raw vegetables, I don’t recommend freezing it—it tends to get soggy and lose that crunchy charm. The best bet is to enjoy it fresh or within a few days refrigerated.

Reheating

Since this is a fresh, cold slaw, it’s best served chilled. If you add it to a warm meal, I would let it sit at room temperature for a few minutes to take the chill off, but reheating isn’t necessary or recommended.

FAQs

Can I make the Asian slaw without nuts?

Absolutely! You can skip the cashews if you have allergies or prefer not to use them. To keep some crunch, try substituting with crispy fried onions or toasted sunflower seeds.
Is this recipe gluten-free?

Yes, as long as you use tamari or gluten-free soy sauce, this slaw is naturally gluten-free. Just double-check your vinegar and other packaged ingredients to be safe.
How long can I store the dressed slaw?

Once dressed, it’s best enjoyed within 24 hours. After that, the veggies may start to soften, and the texture won’t be as crisp, but the flavor will still be delicious for a short time.
Can I add protein to make it a full meal?

Definitely! Grilled chicken, shrimp, tofu, or even edamame make great protein add-ins. Just toss them in when mixing the slaw or serve on the side.

Final Thoughts

This Asian Slaw with Sesame Ginger Dressing Recipe is such a gem in my recipe box. I always come back to it because it hits that perfect mix of fresh, tangy, crunchy, and nutty. Whenever I whip it up, my family goes crazy for the bright flavors, and it always disappears quicker than I expect. If you’re looking for a salad that’s easy to prepare, packs serious flavor, and can be customized however you like, give this recipe a go—you won’t regret it!