I just made a Crunchy Asian Slaw Recipe that snaps with every bite and makes plain old coleslaw look like school cafeteria food.
I cannot shut up about this Crunchy Asian Cabbage Salad. I love how the shredded green cabbage snaps with each bite and the toasted peanuts add that rude little crunch.
I’m obsessed with the clash of bright rice vinegar tang and a hint of honey that somehow makes it both sweet and mean. And the creamy Asian slaw recipe tag is wrong only because it’s not cloying, it’s slick enough to coat but still crunchy.
I bring it to barbecues, eat it solo at midnight, and smile like an idiot when I get the perfect forkful. Pure, loud salad joy.
Ingredients
- Green cabbage, crunchy base that keeps it light and crisp.
- Red cabbage, adds color plus a firmer crunch you’ll notice.
- Carrots, sweet snap and a playful orange pop.
- Red bell pepper, bright, juicy crunch and fresh sweetness.
- Green onions, sharp, oniony zip that wakes things up.
- Fresh cilantro, herbaceous lift, if you’re into cilantro.
- Toasted peanuts or almonds, nutty protein and addictive crunch.
- Toasted sesame seeds, little toasty bursts of nuttiness.
- Rice vinegar, tangy brightness that cuts through richness.
- Soy sauce, salty umami backbone, keeps it grounded.
- Toasted sesame oil, warm, toasty aroma you’ll recognize.
- Neutral oil, smooth mouthfeel so the dressing coats everything.
- Honey or agave, gentle sweetness to balance the tang.
- Lime juice, zippy citrus lift, freshens the whole bowl.
- Fresh grated ginger, spicy floral kick, subtly warming.
- Minced garlic, punchy savory note, small but mighty.
- Sriracha, optional heat, a little goes a long way.
- Salt, brings out flavors, don’t skip it completely.
- Black pepper, finishing touch, a mild earthy bite.
Ingredient Quantities
- 4 cups shredded green cabbage (about 1 small head)
- 2 cups shredded red cabbage
- 2 large carrots, peeled and julienned (about 1 1/2 cups)
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped (optional if you dont like cilantro)
- 1/2 cup toasted peanuts or sliced almonds, roughly chopped
- 2 tablespoons toasted sesame seeds
- 3 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons neutral oil (canola or vegetable)
- 1 to 2 tablespoons honey or agave (adjust to taste)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh grated ginger
- 1 small garlic clove, minced
- 1 teaspoon Sriracha or other chili sauce, optional
- Salt and freshly ground black pepper, to taste
How to Make this
1. Toast the peanuts or sliced almonds and the sesame seeds in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 5 minutes, stirring often so they dont burn; transfer to a bowl to cool.
2. Shred the green and red cabbage, peel and julienne the carrots, thinly slice the red bell pepper and green onions; place all the veg in a large mixing bowl and toss lightly so everything is evenly distributed.
3. In a small jar or bowl whisk together the rice vinegar, low sodium soy sauce, toasted sesame oil, neutral oil, honey or agave, lime juice, grated ginger, minced garlic and Sriracha if using; taste and adjust sweet, salty or spicy levels — start with less honey and add more if you like it sweeter.
4. Pour about three quarters of the dressing over the cabbage mixture and use tongs to toss thoroughly so the dressing coats the veg; reserve the rest of the dressing to add later if it needs more brightness.
5. Fold in the chopped cilantro if using and most of the toasted peanuts or almonds and sesame seeds, saving a little for garnish.
6. Let the slaw sit in the fridge for at least 20 to 30 minutes so the flavors meld and the cabbage softens slightly; you can make it up to a few hours ahead but hold back the extra nuts and seeds until just before serving to keep crunch.
7. Before serving, taste and season with salt and freshly ground black pepper, add the reserved dressing bit by bit if it seems dry, and toss again to combine.
8. Transfer to a serving bowl, sprinkle the remaining toasted peanuts or almonds and sesame seeds and extra green onions on top for crunch and color.
Equipment Needed
1. Heavy skillet (for toasting peanuts and sesame seeds, medium heat)
2. Large mixing bowl (for tossing the shredded cabbage and veggies)
3. Cutting board and a sharp chef’s knife (for shredding, slicing and julienning)
4. Box grater or microplane (for grating the ginger)
5. Vegetable peeler or julienne peeler (makes quick work of the carrots)
6. Small jar with lid or small bowl plus a whisk (to mix the dressing)
7. Tongs or salad servers (to toss the slaw without bruising it)
8. Measuring cups and measuring spoons (for oils, vinegar, honey and seasonings)
9. Spatula or spoon (to scrape dressing and fold in nuts and cilantro)
10. Serving bowl and refrigerator space (to chill the slaw for 20 to 30 minutes)
FAQ
Crunchy Asian Coleslaw Recipe Substitutions and Variations
- Green cabbage
- Napa cabbage — milder, more tender and great if you want a softer crunch
- Bok choy — use thinly sliced leaves and stems for a slightly sweeter bite
- Shredded iceberg lettuce — very crunchy, but wilts faster so toss just before serving
- Savoy cabbage — more texture and a bit more flavor, shred it fine
- Cilantro
- Fresh parsley — bright and herbaceous, no so citrusy but still fresh
- Thai basil — adds a sweet, anise-like note if you like a different aromatic
- Mint — offers a cool pop, pairs well with lime and ginger
- Chives or green onion tops — milder and oniony, good if you dislike herbs
- Toasted peanuts or sliced almonds
- Cashews — creamy and crunchy when toasted, they’re a nice swap
- Sesame seeds plus pumpkin seeds — mix for texture without tree nuts
- Toasted sunflower seeds — nutty and allergy friendly
- Crispy fried shallots — for crunch and umami if you want no nuts
- Rice vinegar
- Apple cider vinegar — slightly fruitier but still bright, use same amount
- White wine vinegar — clean acidic flavor, good substitute
- Champagne vinegar — delicate and light if you have it
- Lemon or lime juice — use slightly less, it’s sharper so taste as you go
Pro Tips
1. Toast nuts and seeds a little longer than you think, but watch them closely or they burn fast, let them cool completely before adding or they’ll steam the slaw and make it soggy.
2. Salt the shredded cabbage and let it sit 10 to 15 minutes, then squeeze out a bit of the water with your hands or a towel, this concentrates flavor and keeps the dressing from getting watered down.
3. Mix only most of the dressing into the veg and hold back some, you can always add more later, that way you dont over dress it and lose crunch.
4. If you like a sweeter slaw add honey to a small amount of warm dressing first so it dissolves evenly, if you want more heat add Sriracha in tiny amounts and taste as you go.
5. Make it a few hours ahead for best flavor but add the remaining nuts, seeds and extra green onions just before serving so everything stays bright and crunchy.
Crunchy Asian Coleslaw Recipe
I just made a Crunchy Asian Slaw Recipe that snaps with every bite and makes plain old coleslaw look like school cafeteria food.
6
servings
205.3
kcal
Equipment: 1. Heavy skillet (for toasting peanuts and sesame seeds, medium heat)
2. Large mixing bowl (for tossing the shredded cabbage and veggies)
3. Cutting board and a sharp chef’s knife (for shredding, slicing and julienning)
4. Box grater or microplane (for grating the ginger)
5. Vegetable peeler or julienne peeler (makes quick work of the carrots)
6. Small jar with lid or small bowl plus a whisk (to mix the dressing)
7. Tongs or salad servers (to toss the slaw without bruising it)
8. Measuring cups and measuring spoons (for oils, vinegar, honey and seasonings)
9. Spatula or spoon (to scrape dressing and fold in nuts and cilantro)
10. Serving bowl and refrigerator space (to chill the slaw for 20 to 30 minutes)
Ingredients
4 cups shredded green cabbage (about 1 small head)
2 cups shredded red cabbage
2 large carrots, peeled and julienned (about 1 1/2 cups)
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1/2 cup fresh cilantro, chopped (optional if you dont like cilantro)
1/2 cup toasted peanuts or sliced almonds, roughly chopped
2 tablespoons toasted sesame seeds
3 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
2 tablespoons neutral oil (canola or vegetable)
1 to 2 tablespoons honey or agave (adjust to taste)
1 tablespoon fresh lime juice
1 tablespoon fresh grated ginger
1 small garlic clove, minced
1 teaspoon Sriracha or other chili sauce, optional
Salt and freshly ground black pepper, to taste
Directions
- Toast the peanuts or sliced almonds and the sesame seeds in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 5 minutes, stirring often so they dont burn; transfer to a bowl to cool.
- Shred the green and red cabbage, peel and julienne the carrots, thinly slice the red bell pepper and green onions; place all the veg in a large mixing bowl and toss lightly so everything is evenly distributed.
- In a small jar or bowl whisk together the rice vinegar, low sodium soy sauce, toasted sesame oil, neutral oil, honey or agave, lime juice, grated ginger, minced garlic and Sriracha if using; taste and adjust sweet, salty or spicy levels — start with less honey and add more if you like it sweeter.
- Pour about three quarters of the dressing over the cabbage mixture and use tongs to toss thoroughly so the dressing coats the veg; reserve the rest of the dressing to add later if it needs more brightness.
- Fold in the chopped cilantro if using and most of the toasted peanuts or almonds and sesame seeds, saving a little for garnish.
- Let the slaw sit in the fridge for at least 20 to 30 minutes so the flavors meld and the cabbage softens slightly; you can make it up to a few hours ahead but hold back the extra nuts and seeds until just before serving to keep crunch.
- Before serving, taste and season with salt and freshly ground black pepper, add the reserved dressing bit by bit if it seems dry, and toss again to combine.
- Transfer to a serving bowl, sprinkle the remaining toasted peanuts or almonds and sesame seeds and extra green onions on top for crunch and color.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 192.4g
- Total number of serves: 6
- Calories: 205.3kcal
- Fat: 13.7g
- Saturated Fat: 1.48g
- Trans Fat: 0g
- Polyunsaturated: 3.97g
- Monounsaturated: 6.89g
- Cholesterol: 0mg
- Sodium: 183mg
- Potassium: 395mg
- Carbohydrates: 16.3g
- Fiber: 4.8g
- Sugar: 10.2g
- Protein: 5.1g
- Vitamin A: 3000IU
- Vitamin C: 66.5mg
- Calcium: 79.7mg
- Iron: 1.15mg
