Asian Cabbage Salad is a simple and easy Asian slaw made with shredded Chinese cabbage, purple cabbage, vegetables (such as bell peppers and scallions), fresh herbs, and my favorite homemade Asian dressing. It is a no-mayo crunchy Asian slaw recipe, ready in 30 minutes, garnished with roasted peanuts and sesame seeds for extra crunch and nutty flavor.
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This easy Asian slaw recipe, also known as Asian coleslaw or Asian cabbage salad, is a refreshing and crunchy side dish that's perfect for any occasion. It is a great side for everyday meals, BBQs, or potlucks. I have shared the recipe with step-by-step photos and a quick video.
My quick and simple Asian slaw comes together in minutes with a flavorful Asian dressing that's free of mayonnaise, just like my Greek yogurt coleslaw. So, skip the store-bought options and try the best Asian slaw recipe. It's tastier, healthier, and incredibly easy to make at home!
I use toasted sesame seeds instead of sesame oil in this slaw. They are easier to find and add the same nutty flavor, plus a nice crunch. It is a simple swap that works well. Serve with savory dishes like vegetable lo mein, Chinese kung pao chicken, or dragon chicken. Love cabbage salads? Try my Chinese chicken salad.
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Cabbage: Like classic coleslaw, it is made with shredded cabbage and carrots. I have used a combination of Chinese cabbage (Napa Cabbage) and purple cabbage for beautiful color. You can use only Chinese cabbage and skip purple cabbage. Or make it with purple cabbage only.
- Herbs: Fresh cilantro or coriander leaves add fresh flavor to this recipe. Not a cilantro fan? Substitute with parsley, Thai basil, or mint leaves.
- Asian salad dressing: It is made with rice vinegar, olive oil, ginger, garlic, soy sauce, and honey. I used light Soy sauce to preserve their bright natural colors. It adds a salty, savory flavor that complements the sweetness and acidity of other ingredients like rice vinegar and honey. Don't use dark soy sauce. You can substitute rice vinegar with lemon juice or apple cider vinegar.
- Roasted peanuts and sesame seeds: They both add crunch to the cabbage salad recipe. Roast the peanuts and sesame seeds for crunch and the best taste.
How to make Asian Cabbage Salad (with Step-by-Step photos)
Step 1: Combine all the dressing ingredients in a jar. Secure the lid tightly and shake well until everything is emulsified (well combined).
Step 2: In a large mixing bowl, toss together the salad ingredients (shredded cabbage, carrots, bell peppers, fresh herbs, etc.).
Step 3: Pour the prepared cabbage salad dressing and toss it well. Taste and adjust seasonings as desired. You might want to add a pinch of salt, pepper, or vinegar.
Step 4: Sprinkle the roasted peanuts and sesame seeds on top of the dressed slaw. Give it a final toss to incorporate them evenly. For the best flavor development, refrigerate the cabbage salad for at least 1 hour before serving. Enjoy.
What to serve with Asian Cabbage Salad?
- Chicken skewers like chicken shashlik and boti kebab.
- Sandwiches like the Cajun chicken sandwich or the chicken club sandwich.
- Pasta like Tomato basil chicken pasta or vegetable lo mein.
- Any Asian dishes like dragon chicken, Thai red curry chicken soup, or chili chicken.
Recipe Card
Asian Cabbage Salad (Asian Slaw)
Video
Ingredients
For cabbage salad
- 4 cups chinese cabbage Napa
- 2 cups purple cabbage
- 1 cup carrot
- 2 scallions spring onions
- ½ cup finely chopped cilantro Coriander leaves
- 1 red bell pepper thinly sliced
- ½ cup roasted peanuts
- 2 tablespoon roasted sesame seeds
For the Asian dressing
- ¼ cup rice vinegar (substitute: white wine vinegar or lemon juice)
- ¼ cup olive oil
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
- 2 tablespoon light soy sauce (do not use dark soy sauce)
- 1 teaspoon grated or finely chopped ginger
- 1 teaspoon minced or finely chopped garlic
- ½ teaspoon red pepper flakes add as per taste
- 2 tablespoon honey
Instructions
- Make the Asian salad dressing: In a jar, combine all the dressing ingredients. Secure the lid tightly and shake well until everything is emulsified (well combined).
- Assemble the slaw: In a large mixing bowl, toss the cabbage salad ingredients (shredded cabbage, carrots, bell peppers, fresh herbs, etc.).
- Dress and toss the Asian salad: Pour the prepared Asian dressing over the salad mixture and toss it well. Taste and adjust seasonings as desired. You might want to add a pinch of salt, pepper, or vinegar.
- Add crunch: Sprinkle the roasted peanuts and sesame seeds on top of the dressed slaw. Give it a final toss to incorporate them evenly.
- Chill and serve: For the best flavor development, refrigerate the Asian slaw or cabbage salad for at least 1 hour before serving. Enjoy!
Notes
- Season to your taste. The Asian salad dressing is already quite flavorful. Feel free to adjust the seasoning to your preference after adding it to the salad.
- Turn into a meal: This recipe makes a big batch of cabbage salad. Turn it into a meal by adding shredded chicken or top it with grilled chicken or shrimp, like my Cajun chicken or Cajun shrimp.
- For crunchy slaw: Add roasted peanuts and sesame seeds last minute when you are ready to serve. This way, they retain their crunch.
- Tastes best when served cold - After making the slaw, cover with a cling wrap & refrigerate for an hour. It tastes best when served chilled. Also, the slaw gets enough time to soak up the flavors from the salad dressing.
- For Meal Prep: Chop & keep all the vegetables separately in an airtight container (Do not add coriander leaves). Prepare the dressing separately in another container. Toss it together just before serving it. Add coriander leaves when you are tossing it. It loses its color & freshness if chopped ahead of time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 2 days. However, the dressing makes the leaves wilt a little. For better results, store the dressing and the vegetables separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This Asian slaw has a wonderful crunch, and the zesty, no-mayo dressing that's so refreshing. Ready in 30 minutes with simple ingredients. I love making it and serving it with sandwiches as a side dish.