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Bowl of asian slaw made with purple cabbage, scallions, peppers and carrots.

Asian Slaw

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8


This quick and easy Asian slaw is loaded with crunchy vegetables and tossed in a flavorful Asian dressing. Perfect as a topping for tacos or as a side!



  • 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


  1. Toss together slaw ingredients in a large salad bowl.
  2. Add all ingredients for the dressing into a blender and blend until smooth and creamy. Pour over slaw and toss to combine. Top with sesame seeds and serve. Slaw will keep for 4-5 days in the fridge.


  • For the cabbage, you can use napa, green or red. I used a combo of green and red for extra color.
  • Category: Salad
  • Method: Toss
  • Cuisine: Asian


  • Serving Size: 1 cup
  • Calories: 113
  • Sugar: 5g
  • Sodium: 270mg
  • Fat: 8g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 2g

Keywords: asian slaw