Crisp, colorful, and packed with bold flavor, this Asian Red Cabbage Slaw combines shredded red cabbage, sweet grated carrots, fresh herbs, and a gingery sesame-lime dressing for an irresistibly crunchy and refreshing side dish to pair with Asian Marinated Flank Steak or to load into Korean Tacos.
Table of Contents
Ingredient notes
For the Slaw
- Red cabbage – The crunchy vibrant base of the dish. For convenience, you can use a pre-shredded red cabbage coleslaw mix.
- Carrots – Grated carrots add sweetness, color, and extra crunch.
- Green onions – Adds a mild, fresh onion flavor without overpowering the dish.
- Cilantro – Brings a bright, herbaceous pop. If you don’t like cilantro, you can try one of these substitutes.
For the Dressing
- Fresh ginger – Grated ginger gives the dressing its warm, zingy backbone.
- Olive oil – The base of the dressing, adding richness and helping everything emulsify.
- Rice wine vinegar – Provides a mild, slightly sweet acidity.
- Soy sauce – Adds savory depth and umami. Low-sodium keeps the dressing from becoming too salty.
- Honey – Balances the vinegar and lime with a touch of natural sweetness.
- Sesame oil – A small amount goes a long way, lending a toasted, nutty aroma.
- Lime juice – Fresh lime brightens the whole dressing and cuts through the richness.
- Salt – Seasons the dressing and brings all the flavors together.
For Garnish
- Roasted peanuts – For extra crunch. Cashews or almonds work well too.
- Sesame seeds – A final sprinkle for texture and visual appeal.
How to make it
Step 1
Combine the slaw ingredients
- Mix the cabbage, carrots, green onions, and cilantro in a large bowl and set aside.
- Add the dressing ingredients to a mason jar, seal, and shake until well combined.
Step 2
Toss and chill
- Pour the dressing over the slaw and stir until evenly coated.
- Season with additional salt to taste.
- Cover and refrigerate for at least 30 minutes before serving.
Step 3
Garnish and serve
- Just before serving, top with chopped roasted peanuts and a sprinkle of sesame seeds.
More ways to use this Asian dressing
This ginger-sesame-lime dressing is too good to use just once. Here are some ways to put it to work in other Asian-inspired dishes:
- Steak marinade: Use it to marinate flank steak before grilling. Marinate for 30 minutes to overnight, then grill and slice against the grain.
- Other Asian salads: Swap it in for the vinaigrette on the Asian Quinoa Salad or drizzle it over the Chinese Chicken Salad. Both are natural fits for its tangy, gingery profile.
- Noodles or pasta: Toss it with warm udon or rice noodles for a quick Asian-inspired pasta dish, adding shredded cabbage, carrots, and herbs for a cold noodle salad.
- Vegetables: Spoon it over roasted broccoli, Brussels sprouts, or a stir-fry for a bright hit of acid and umami.
- Grilled chicken or shrimp: Brush it on during the last few minutes of grilling. The honey caramelizes while the lime and vinegar keep it balanced.
Tips and tricks
- Make the dressing ahead of time. Make the dressing up to 3 days in advance and store it in an airtight jar in the fridge. Give it a good shake before using.
- Shred the cabbage in advance and store it in a sealed bag or container in the fridge for up to 3 days to save time on the day you plan to assemble this slaw.
- Taste the dressing before tossing. If it’s too tart, add a little more honey. If it’s too sweet, a splash more lime juice or vinegar will balance it out.
- Use a mandoline or food processor to shred the cabbage quickly and uniformly. A sharp knife works just fine too; just be sure to remove the tough core first.
- Let it chill for at least 30 minutes. This lets the cabbage soften slightly and absorb the dressing, giving you the best flavor and texture.
Variations
One of the best things about this slaw is how adaptable it is. Here are some fun ways to make it your own:
- Save time: If you’re short on time, grab a bag of pre-shredded coleslaw mix and skip the preparatory steps.
- For extra crunch: Toss in some thinly sliced red bell pepper or jicama for added texture.
- Make it spicy: Add a minced jalapeño (seeds in for extra heat) or a pinch of red pepper flakes to the dressing.
- Add a creamy element: Stir in a dollop of Greek yogurt or mayonnaise for a creamier slaw.
- Add protein: Grilled chicken, shrimp, or fish (salmon or cod) pair beautifully with this slaw. Simply cook your protein separately and serve alongside or on top.
- Herb swap: Not a cilantro fan? Fresh mint or basil would be delicious alternatives.
- Nut-free option: Skip the peanuts and use toasted sunflower seeds or crispy fried onions instead.
Serving suggestions
Fresh, colorful, and loaded with crunch, this Asian slaw is the perfect side dish for BBQs or a quick addition to any weeknight meal. Enjoy it alongside:
Storing
- This Asian red cabbage slaw maintains a delicious crunch and flavor when stored in the fridge for up to two days.
- If you want a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy.
- Any extra dressing can be stored in a separate airtight jar or container in the fridge for 1-2 weeks. Shake or whisk well before use.
Erin’s wine pairings for Asian red cabbage slaw
Once you’ve tossed together that crunchy, gingery slaw, reach for a bottle that can match its sweet, tangy, savory flavors. Here are the best wines to pour alongside:
- Sauvignon Blanc is a fantastic pairing. Its zesty acidity and citrusy notes complement the lime and rice wine vinegar, while its herbaceous side plays nicely with the cilantro.
- A dry rosé is a natural match for BBQs and picnics. Its bright red fruit and crisp finish won’t overpower the slaw’s flavors and work beautifully with the cabbage and carrots.
- A chilled Prosecco or other dry sparkling wine is festive and refreshing. The bubbles cut through the sesame oil’s richness and cleanse the palate between bites.
- For a slightly unexpected twist, an off-dry or dry Riesling pairs wonderfully with the honey’s sweetness. Just choose one with enough acidity to balance the tangy lime and vinegar.
More crunchy slaw recipes
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Full Recipe
Crunchy Asian Slaw
Crisp, colorful, and packed with bold flavor, this Asian Red Cabbage Slaw combines shredded red cabbage, sweet grated carrots, fresh herbs, and a gingery sesame-lime dressing for an irresistibly crunchy and refreshing side dish to pair with Asian Marinated Flank Steak or to load into Korean Tacos.
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Serves 6 people
Ingredients
- 6 cups shredded red cabbage (packed)
- 1/2 cup grated carrots (packed)
- 2 green onions (sliced)
- 1/4 cup cilantro (minced)
Dressing
- 1 Tablespoon fresh ginger (grated)
- 1 Tablespoon olive oil
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon soy sauce (low sodium)
- 1 Tablespoon honey
- 2 teaspoons sesame oil
- 1 lime (juiced)
- ½ teaspoon salt (plus more to taste)
To Garnish
- ¼ cup roasted peanuts (chopped, or cashews, almonds, etc.)
- 1 teaspoon sesame seeds
Instructions
- Combine 6 cups shredded red cabbage, 1/2 cup grated carrots, 2 green onions and 1/4 cup cilantro in a large bowl and set aside.
- Add 1 Tablespoon fresh ginger, 1 Tablespoon olive oil, 2 Tablespoons rice wine vinegar, 1 Tablespoon soy sauce, 1 Tablespoon honey, 2 teaspoons sesame oil, 1 lime (juiced) and ½ teaspoon salt to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with additional salt, to taste.
- Cover and refrigerate at least 30 minutes before eating. Garnish with chopped ¼ cup roasted peanuts and 1 teaspoon sesame seeds before serving. Enjoy!
Notes
Storing
- This Asian red cabbage slaw maintains a delicious crunch and flavor when stored in the fridge for up to two days.
- If you want a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy.
- Any extra dressing can be stored in a separate airtight jar or container in the fridge for 1-2 weeks. Shake or whisk well before use.
- Make the dressing ahead of time. Make the dressing up to 3 days in advance and store it in an airtight jar in the fridge. Give it a good shake before using.
- Shred the cabbage in advance and store it in a sealed bag or container in the fridge for up to 3 days to save time on the day you plan to assemble this slaw.
- Taste the dressing before tossing. If it’s too tart, add a little more honey. If it’s too sweet, a splash more lime juice or vinegar will balance it out.
- Use a mandoline or food processor to shred the cabbage quickly and uniformly. A sharp knife works just fine too; just be sure to remove the tough core first.
- Let it chill for at least 30 minutes. This lets the cabbage soften slightly and absorb the dressing, giving you the best flavor and texture.
- Save time: If you’re short on time, grab a bag of pre-shredded coleslaw mix and skip the preparatory steps.
- For extra crunch: Toss in some thinly sliced red bell pepper or jicama for added texture.
- Make it spicy: Add a minced jalapeño (seeds in for extra heat) or a pinch of red pepper flakes to the dressing.
- Add a creamy element: Stir in a dollop of Greek yogurt or mayonnaise for a creamier slaw.
- Add protein: Grilled chicken, shrimp, or fish (salmon or cod) pair beautifully with this slaw. Simply cook your protein separately and serve alongside or on top.
- Herb swap: Not a cilantro fan? Fresh mint or basil would be delicious alternatives.
- Nut-free option: Skip the peanuts and use toasted sunflower seeds or crispy fried onions instead.
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 421mg | Potassium: 333mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2863IU | Vitamin C: 54mg | Calcium: 58mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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