Easy Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing 🥬✨🥢
This vibrant, crunchy slaw is packed with fresh flavors and tossed in a sweet, tangy, and nutty sesame dressing that’s seriously addictive! Perfect for BBQs, tacos, or as a refreshing side.
Ingredients:
For the Slaw:
-
½ medium green cabbage, thinly shredded (~4 cups / 280g)
-
¼ medium red cabbage, thinly shredded (~2 cups / 140g)
-
2 large carrots, shredded (~1.5 cups / 180g)
-
4–5 scallions, thinly sliced
-
½ cup cilantro, chopped (optional)
-
¼ cup toasted sesame seeds (for garnish)
-
½ cup crushed peanuts or almonds (optional, for extra crunch)
For the Addictive Sesame Dressing:
-
¼ cup soy sauce (or tamari for gluten-free)
-
3 tbsp rice vinegar
-
2 tbsp sesame oil (toasted for best flavor)
-
2 tbsp honey (or maple syrup for vegan)
-
1 tbsp lime juice (or lemon)
-
1 tbsp fresh ginger, grated
-
1 clove garlic, minced
-
½ tsp red pepper flakes (optional, for heat)
Instructions:
1. Prep the Veggies
-
Thinly shred green and red cabbage (or use a mandoline for even slices).
-
Shred carrots and thinly slice scallions.
-
Toss everything in a large bowl with cilantro (if using).
2. Make the Dressing
-
Whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, garlic, and red pepper flakes until smooth.
3. Combine & Chill
-
Pour dressing over the slaw and toss well.
-
Let it sit for at least 15 minutes (or up to 2 hours) to soften slightly and soak up flavors.
4. Serve & Garnish
-
Top with toasted sesame seeds and crushed peanuts for extra crunch.
Tips:
✅ Make ahead: The slaw stays crisp for 2–3 days in the fridge (store dressing separately if prepping in advance).
✅ Add protein: Toss with shredded chicken, tofu, or edamame for a light meal.
✅ Variations: Swap in napa cabbage, daikon radish, or bell peppers for extra texture.
This slaw is bright, crunchy, and full of umami—great with grilled meats, sushi, or even piled into tacos! 🌮🔥
Would you like a spicier or creamy version of the dressing? 😊