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Irresistibly Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing Recipe

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★★★★★

4.9 from 150 reviews

This irresistibly crunchy Asian cabbage slaw features a vibrant mix of shredded green and red cabbage, carrots, and broccoli florets, all tossed in an addictive sesame dressing. Topped with crispy chow mein noodles and sesame seeds, this refreshing salad offers a delightful combination of textures and flavors. Perfect as a side dish or light meal, it’s easy to prepare and adaptable to dietary preferences.

Ingredients

Scale

Vegetables

  • 4 cups shredded green cabbage (can substitute with Napa cabbage)
  • 2 cups shredded red cabbage (can substitute with more green cabbage)
  • 2 medium carrots (shredded or julienned)
  • 2 cups broccoli florets (can substitute with snap peas)
  • 1 bunch green onions (can substitute with chives)

Toppings

  • 1 cup crispy chow mein noodles (or fried wonton strips; for gluten-free, use roasted sunflower seeds)
  • 2 tablespoons sesame seeds (can use crushed peanuts as an alternative)

Sesame Dressing

  • 1/4 cup rice vinegar (can substitute with apple cider vinegar)
  • 1/4 cup soy sauce (use tamari for gluten-free)
  • 2 tablespoons honey (can use maple syrup for vegan)
  • 2 tablespoons toasted sesame oil (do not substitute with regular oil)
  • 2 tablespoons neutral oil (like canola or vegetable)
  • 1 tablespoon grated fresh ginger (ground ginger can work)
  • 1 clove minced garlic (optional)
  • 1 lime, juiced (can substitute with lemon juice)
  • 1 teaspoon optional sriracha (to taste)

Instructions

  1. Preparation: Shred the green and red cabbage finely, julienne or shred the carrots, chop the broccoli into small florets, and thinly slice the green onions or chives. Set all the prepared vegetables aside in a large mixing bowl.
  2. Make the Dressing: In a separate bowl, whisk together the rice vinegar, soy sauce or tamari, honey or maple syrup, toasted sesame oil, and neutral oil. Stir in the grated ginger, minced garlic if using, lime juice, and the optional sriracha for a spicy kick. Mix thoroughly until the dressing is well combined and emulsified.
  3. Toss the Salad: Pour the prepared sesame dressing over the mixed vegetables in the large bowl. Toss everything carefully but thoroughly, ensuring that all the ingredients are evenly coated with the flavorful dressing.
  4. Add Crunch and Serve: Just before serving, sprinkle the crispy chow mein noodles or your chosen gluten-free alternative on top, along with the sesame seeds. This topping adds an irresistible crunch and enhances both flavor and presentation.
  5. Storage Advice: If not serving immediately, refrigerate the slaw and dressing separately to maintain crispiness. Combine and toss just before serving for the best texture.

Notes

  • For a gluten-free option, replace soy sauce with tamari and chow mein noodles with roasted sunflower seeds.
  • To make the recipe vegan, substitute honey with maple syrup.
  • To add a bit of heat, adjust the amount of sriracha to your taste or omit it if preferred.
  • Use fresh ginger for the best flavor profile but ground ginger can be used in a pinch.
  • This slaw is best served fresh but will keep for up to 2 days if stored properly with dressing separate.

Keywords: Asian cabbage slaw, sesame dressing, crunchy salad, healthy salad, gluten-free salad option, vegan alternative, quick slaw recipe, low-calorie salad

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