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Asian Slaw

A crunchy, vibrant side dish made with napa and red cabbage, fresh carrots, and a tangy-sweet ginger soy dressing. Ready in just 15 minutes, this slaw pairs perfectly with grilled proteins, tacos, or rice bowls and stays fresh for up to three days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 side servings
Course: Side Dish
Cuisine: Asian-inspired
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 1 small head napa cabbage thinly sliced (about 4 cups)
  • 2 medium carrots julienned or thinly sliced
  • 1 cup shredded red cabbage
  • 3 green onions sliced thin
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons sesame seeds toasted
  • 1/4 cup roasted peanuts roughly chopped (optional)
For the Dressing
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon sriracha or chili paste optional, for heat

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large mixing bowl
  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons and cups
  • Vegetable peeler (optional)

Method
 

  1. Slice the napa cabbage into thin ribbons (about 1/4 inch thick) and place in a large mixing bowl.
  2. Julienne or thinly slice the carrots and add them to the bowl with the cabbage.
  3. Add the shredded red cabbage to the bowl, then slice the green onions, reserving dark green tops for garnish, and add the white and light green parts to the vegetables.
  4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic until combined. Whisk in honey and sriracha (if using) until honey dissolves.
  5. Pour the dressing over the vegetables and toss thoroughly until every piece is coated and glossy.
  6. Let the slaw rest for 5–10 minutes at room temperature to allow flavors to meld and the cabbage to soften slightly.
  7. Add toasted sesame seeds, chopped cilantro, chopped peanuts (if using), and the reserved dark green onion tops. Toss lightly to combine.
  8. Serve immediately or chill up to 2 hours before serving for maximum crunch. Store leftovers covered in the refrigerator for up to 3 days.

Notes

For a gluten-free version, substitute tamari for soy sauce. Adjust sweetness, acidity, or heat in the dressing to taste before adding it to the vegetables.