Crunchy Asian Slaw
12
Published Jun 24, 2025
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This quick and easy Asian slaw recipe is loaded with crunchy vegetables and tossed in a flavorful sesame soy Asian dressing. Perfect as a topping for tacos or as a side!
Do you ever feel like you need a side salad that takes close to zero effort to put together but still tastes super flavorful?! If your answer is, “yes” this crunchy Asian slaw is for you!
You can buy pre-chopped veggies to cut some corners and whip up the dressing in under five minutes. The end result is a flavorful side dish or topping for burgers and tacos!
Why You Gotta Try This One
This recipe is one of those sneaky gems—super simple, but the flavor delivers big time. The crisp combo of cabbage, carrots, and scallions gets tossed in a creamy sesame dressing that’s rich, savory, and just a little sweet. Here’s why it deserves a spot in your meal rotation:
- Totally flexible — throw in whatever extra veggies you’ve got hanging out in the fridge
- A perfect topper for tacos (like my tofu tacos!), grain bowls, or sandwiches
- Great for meal prep — it stays crunchy, even after a couple of days in the fridge
Ingredients You’ll Need
- shredded cabbage – the crisp base of the slaw; use green, red, napa or any coleslaw mix you like.
- shredded carrots – for color and sweetness; pre-shredded works perfectly.
- scallions – also known as green onions, they add a mild, savory bite.
- red bell pepper – gives the slaw a sweet crunch and extra color.
- white or black sesame seeds – totally optional, but they add a nice nutty finish.
- for the dressing – a mix of mayonnaise (I like using avocado oil mayo), toasted sesame oil, low-sodium tamari, rice vinegar, and mirin.
Make it Your Own
- Use a coleslaw mix: To save time, grab a bag of pre-shredded slaw that includes cabbage and carrots. It cuts down on prep and still tastes amazing.
Add a touch of heat: Stir a little sriracha or chili crisp into the dressing for a subtle kick. It’s a simple way to balance the sweetness of the mirin and take the flavor up a notch.
How to Make Asian Slaw
Step 1: Toss together slaw ingredients in a large salad bowl.
Step 2: Add all ingredients for the dressing into a blender and blend until smooth and creamy.
Step 3: Pour over slaw and toss to combine.
Step 4: Top with sesame seeds and serve.
Brittany’s Tips!
- Don’t skip the mirin! If you’re not familiar with mirin, it’s a type of rice wine—similar to sake but with less alcohol and a natural sweetness. It adds a subtle tangy-sweet depth that really brings the dressing together. I’ll be honest—when I first saw it in a recipe, I figured I could skip it… but once I tried it, I got it. It’s totally worth grabbing a bottle if you like making Asian-inspired dishes. Plus, it’s inexpensive and lasts forever. You can usually find it at Asian grocery stores, international markets, or bigger stores like Whole Foods and Wegmans in the international aisle.
- Buy pre-shredded veggies: This slaw is already easy to make, but if you’re short on time, grab a bag of pre-shredded coleslaw mix and matchstick carrots. It cuts the prep time in half and still tastes amazing. Lazy chef win? Absolutely.
- Make it a meal: Add some grilled chicken, grilled shrimp, or baked peanut tofu to turn this slaw into a full meal.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Asian Slaw
Ingredients
Slaw
- 1 lb about 5 cups shredded cabbage*
- 1 cup shredded carrots
- 1 cup sliced scallions
- 1 red bell pepper, thinly sliced (about 1 cup)
- white or black sesame seeds, for topping
Asian Dressing
- 1 Tablespoon grated ginger
- 3 Tablespoons mayonnaise, I like avocado oil mayo, but vegan mayo works too
- 2 Tablespoons sesame oil, I like spicy sesame oil
- 2 Tablespoons low-sodium tamari, coconut aminos or soy sauce works too
- 1 Tablespoon rice vinegar
- 1 Tablespoon mirin
Instructions
- Prep the slaw: Add all your shredded veggies to a big mixing bowl and give them a quick toss so everything’s evenly combined.
- Make the dressing: Blend all the dressing ingredients until smooth and creamy. (A high-speed blender works best here!)
- Bring it together: Pour the dressing over the slaw and toss until everything’s coated in that delicious, creamy goodness.
- Finish + serve: Sprinkle with sesame seeds and dig in!
Video
Notes
- For the cabbage, you can use napa, green or red. I used a combo of green and red for extra color.
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. If the slaw is already dressed, it’ll soften slightly over time, but still tastes delish. For the best crunch, you can store the dressing separately and toss it all together just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store Asian Slaw
This slaw actually gets better as it sits—the veggies soak up the dressing, and the flavors get even bolder. Just wait to add any crunchy toppings (like nuts or seeds) until right before serving so they stay crisp.
Store leftovers in an airtight container in the fridge for up to 4–5 days. If the slaw is already dressed, it’ll soften slightly over time, but still tastes delish. For the best crunch, you can store the dressing separately and toss it all together just before serving—perfect if you’re prepping ahead for a party or weekday lunches.
The slaw dressing is amazing! I make it once a week and drizzle on my tofu tacos!!!
So glad this slaw has been a hit, Nita! Thanks so much for the review. I really appreciate it!
Replaced mirin with marsala! It’s amazing! Thank you!
Ohh yummy! So glad you enjoyed this recipe! Thanks for the review. I so appreciate it!
Love, love, love this slaw, especially in your Asian tacos!!
They don’t sell avocado oil mayo where I live. How can I make this? Sounds delicious!
You can use regular mayo.
We are loving your salad and we had all of the ingredients in our “quaranine kitchen”. We are feeling healthy and virtuous. I did pump up the ginger, mirin and rice wine vinegar a bit and added a dash of Sambal Oelek for heat (ran out of chili oil at 1T.) Thank you! If we had any left I would totally use this for tacos too. Hope you are well.
Absolutely love this salad, isn’t quite as picturesque as yours, but still super summery, fresh and delish!
Yay! Thanks for trying my recipe, Caitlin. I’m so glad you loved it. And thanks for coming back to leave a comment + star rating. I so appreciate it. <3
This looks incredible! Totally making this for lunch over the weekend!
Paige
http://thehappyflammily.com
Thank you! You’ll have to let me know how it turns out for you!