Crisp Asian Slaw with Sesame Ginger Dressing

This Asian slaw is my take on a fresh coleslaw with Chinese-inspired flavours. Crisp vegetables are tossed in a simple tangy dressing — a bright, crunchy side that pairs especially well with grilled or meaty dishes.
A great option if you prefer a lighter, non-creamy slaw.

A tall shot of Asian Slaw. The Asian Slaw is in a large light grey bowl, with a wooden spoon sticking out of the dish. In the top right of the image, you can slightly see a clear glass dish with the remaining dressing in it. In the top middle of the image, you can see a grey dish with chopped coriander on it and scattered around the dish. On the bottom right of the image, you can see a light brown dish filled with peanuts and some peanuts scattered around it, there is also a slate grey napkin tucked next to it. This is all set on a dark grey background.

I call this “Asian slaw” because it’s a common name on restaurant menus for a slaw with Chinese-inspired flavours. It’s essentially a light, sweet-and-tangy slaw — crunchy, refreshing and full of flavour.

📋 What do we need?

An overhead shot of the ingredients for Asian Slaw. They are laid out on a wooden cutting board. They are red and white cabbage, Spring onions, Cucumber, Coriander, a carrot, Beansprouts and Roasted and Salted Peanuts.

Beansprouts – Store beansprouts in cold water in the fridge to extend their shelf life (see notes below).

An overhead shot of the ingredients for Asian Slaw Dressing. They are laid out on a wooden cutting board. They are as follows: Roasted and Salted Peanuts, Honey, Sesame Seeds, Toasted Sesame Oil, Avocado Oil, Chinese Rice Vinegar, a red chilli, and a clove of garlic.

Chilli – Optional. Leave it out if you prefer no heat.

Oil – Use a neutral oil such as avocado, peanut or sunflower. A little sesame oil adds a lovely nutty note.

How to make Asian Slaw

Full recipe with detailed steps in the recipe card at the end of this post.

Make the dressing: combine all dressing ingredients in a bowl or jar and whisk (or shake) until combined.
Toss the slaw: put all the sliced vegetables and herbs in a large bowl, pour over the dressing and toss to coat evenly.
Finish and serve: scatter chopped peanuts and sesame seeds over the top and serve immediately.

Pro Tip

A mandoline slicer gives very even, fine slices for the vegetables, but you can also slice them by hand if you prefer.

The combination of salty peanuts, fresh herbs and a tangy-sweet dressing creates a real burst of flavour — bright, crunchy and satisfying.

A tall shot of Asian Slaw. The Asian Slaw is in a large light grey bowl, with a wooden spoon sticking out of the dish. In the right of the image, you see a clear glass dish with the remaining dressing in it, which is being poured by a hand onto the main dish of Asian Slaw. In the top left of the image, you can see a grey dish with chopped coriander on it and scattered around the dish. On the bottom right of the image, you can see a light brown dish filled with peanuts and some peanuts scattered around it, there is also a slate grey napkin tucked next to it. This is all set on a dark grey background.

🍽️ What to serve it with

This Asian slaw is a versatile, fresh side that complements many mains. It’s especially good with grilled meats and Asian-style dishes, for example Korean fried chicken, sticky pork burgers, brisket sandwiches or fish burgers. It also works well alongside other BBQ favourites.

Asian

Korean Fried Chicken

Square side-on image of toasted brioche roll filled with sticky pork belly strips and pickled carrot, red onion and cucumber strips. Topped with jalapeno slices. Served on a wooden board.

Asian

Sticky Belly Pork Burger with Quick Pickled Vegetables

This Brisket Sandwich with garlic saute potatoes and homemade coleslaw is proper man-food - perfect for Father's day!

Meat

Brisket Sandwich with Garlic Sauté Potatoes and Coleslaw

Dinner

Thai Style Fish Burgers

Close up image of bowl of Chinese sticky pork belly pieces. A piece is being taken from the bowl using a pair of chopsticks.

Asian

Sticky Chinese Pork Belly

Appetizers

Korean Chicken Bao

This slaw is light, refreshing and ideal for summer gatherings or weeknight dinners.

A tall, overhead shot of Asian Slaw. The Asian Slaw is in a large light grey bowl, with a wooden spoon sticking out of the dish. In the top right of the image, you can slightly see a clear glass dish with the remaining dressing in it, with a silver spoon sticking out of it. In the top middle of the image, you can see a grey dish with chopped coriander on it and scattered around the dish. On the bottom right of the image, you can see a light brown dish filled with peanuts and some peanuts scattered around it, there is also a slate grey napkin tucked next to it. This is all set on a dark grey background.

🍲 More fantastic side dishes

We ❤️ Sides!

Large bowl of green salad on a wooden surface. Blue napkin and jar of salad dressing is next to the bowl.

Salads

Simple Green Salad with Vinaigrette dressing

Creamy potato salad in a blue bowl on a wooden table. Chopped vegetables in the background.

Sides

Easy Creamy Potato Salad

A square, close-up image of a light brown bowl of fried Jalapenos. In the top right of the bowl, there is a light grey dish nestled in the fried Jalapenos, which has garlic mayo in it. In the top left of the background, you can slightly see a dark green napkin. This is all set on a grey surface.

Sides

Fried Jalapeños

tomato, onion and coriander chopped salad in a white bowl on a light background. Spoon in the salad.

Sides

Tomato and Onion Salad

Sauces and Dips

How to make Tzatziki

Square overhead image of four open baked potatoes, with butter, on a tray.

Lunch

The Best Baked Potato Method

Stay updated with new recipes!
Subscribe to the newsletter to be notified when new recipes are posted. There are also regular videos and behind-the-scenes photos on the site’s YouTube and Instagram channels.

A square, closeup shot of Asian Slaw. The Asian Slaw is in a large light grey bowl, with a wooden spoon sticking out of the dish. In the top right of the image, you can slightly see a clear glass dish with the remaining dressing in it. This is all set on a dark grey background.

Pin
Print

5 from 3 votes

Click the stars to rate or comment

Asian Slaw Recipe

By Nicky Corbishley

A fresh coleslaw with Chinese-inspired flavours. Crisp vegetables tossed in a tangy dressing — a great side for BBQ and meaty dishes, and an excellent choice if you don’t want a creamy coleslaw.

Prep Time:
10

Total Time:
10

Servings: 4 -6 Servings

Course: Sides

Cuisine: Asian

Ingredients

Coleslaw:

⅛ white cabbage (approx 200g), finely sliced
⅛ red cabbage (approx 200g), finely sliced
3 spring onions (scallions), finely sliced
1 medium carrot (approx 100g), finely sliced
100 g fresh bean sprouts
¼ cucumber (approx 100g), finely sliced
1 bunch fresh coriander (cilantro), roughly torn
2 tbsp salted peanuts, roughly chopped

Asian Salad Dressing:

2 tbsp honey
2 tbsp rice vinegar
1 clove garlic, minced
1 tbsp neutral oil (peanut, sunflower or olive)
1 tbsp sesame oil
1 finely chopped red chilli (optional)

To Serve:

1 tbsp sesame seeds
1 tbsp salted peanuts, roughly chopped

Instructions

To make the dressing:

Add all dressing ingredients to a bowl or jar and mix or shake until combined.
Set the dressing aside while you prepare the slaw.

For the Asian Slaw:

Place all coleslaw ingredients in a large bowl and toss to combine.
Pour over the dressing and toss again until evenly coated.
Transfer to a serving dish, sprinkle with sesame seeds and chopped peanuts, and serve.

Notes

NOTE 1 – Slicing the vegetables:

A mandoline will give uniform, fine slices, but you can slice by hand if you prefer.

Can I make it ahead?

Yes. Prepare the dressing and the vegetable mix separately, store them covered in the fridge for up to a day, then combine just before serving.

Beansprouts Tip:

To extend the life of fresh bean sprouts: rinse them, place in an airtight container, cover completely with cold water and refrigerate. Change the water every few days — this can keep them fresh for a week.

Scaling the recipe

Double for a crowd or halve for two people, keeping the same ingredient ratios.

The nutritional information is approximate per serving.

Nutrition

Calories: 136kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

Some links in the original post may be affiliate links — if you purchase through them the site may receive a small commission at no extra cost to you. Nutrition information is approximate. For more details please see the site’s Terms & Conditions.