This easy Asian slaw (also called Asian coleslaw or cabbage salad) is light, crunchy, and comes together in minutes. I make it with cabbage, carrots, and a quick no-mayo dressing that’s full of Asian flavors. It’s a great side for everyday meals, BBQs, or potlucks. You’ll also find step-by-step photos and a quick video below to help you make it at home.
This Asian slaw is light, crunchy, and so easy to make at home. There’s no mayo in this Asian cabbage salad, just like my Greek yogurt coleslaw, but it’s still tasty.
I use toasted sesame seeds instead of sesame oil in this slaw. They’re easier to find and add the same nutty flavor, plus a nice crunch. It’s a simple swap that works well.
You can serve this Asian slaw as a side with any Asian dish. It's the perfect complement to savory favorites like Vegetable Lo Mein, Chinese Kung Pao Chicken, or Dragon Chicken. If you like fresh, flavor-packed salads like this, try my Chinese Chicken Salad too.
Why you’ll love this recipe
- Made with simple, easy-to-find ingredients.
- The sweet, tangy, and savory homemade dressing brings it all together.
- Easy to customize and holds up well in the fridge. Great for meal prep or feeding a crowd.
Ingredient Notes
Packed with fresh herbs, protein-rich peanuts, and calcium-rich sesame seeds, this Asian cabbage salad is a delicious way to nourish your body. Here are the ingredients you will need to make this Asian coleslaw. For a detailed list of ingredients and their measurements, check out the recipe card below.
For the Slaw
- Vegetables: 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. Other than cabbage and carrots, scallions ( also known as green onions), and red bell peppers are used to make this Asian coleslaw recipe.
- Herbs: Fresh cilantro or coriander leaves add fresh flavor to this recipe. Not a cilantro fan? Substitute with parsley, Thai basil, or mint leaves.
Simple Asian Slaw 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.
How to make Asian Slaw
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 Asian dressing over the slaw mixture 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 Asian slaw for at least 1 hour before serving. Enjoy.
What to serve with Asian Slaw?
I like to serve this Asian cabbage salad as a side dish with any of these Asian Dishes. Here are a few suggestions:
- With chicken skewers like Chicken Shashlik and Boti Kebab.
- With Sandwiches like Cajun Chicken Sandwich, or Chicken Club Sandwich.
- With Pasta like Tomato Basil Chicken Pasta or Lo Mein.
- Any Asian dishes like Dragon Chicken, Thai Red Curry Chicken Soup, or Chili Chicken.
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Recipe Card
Easy Asian Slaw Recipe (No Mayo) | Crunchy Asian Cabbage Salad
Ingredients
For Asian 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 Slaw 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 Slaw 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 salad ingredients (shredded cabbage, carrots, bell peppers, fresh herbs, etc.).
- Dress and Toss the Asian Salad: Pour the prepared Asian dressing over the slaw 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 for at least 1 hour before serving. Enjoy!
Video
Notes
- Season to your taste. The Asian slaw 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 Salad. Turn it into a meal by adding shredded chicken, Cajun chicken, or cajun shrimp to the salad.
- 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 chill. Also, the slaw gets enough time to soak the flavors from the salad dressing.
- Variation: You can add any protein like cooked shredded chicken or shrimp
- 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.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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.