As a food enthusiast and home cook, I’m always on the lookout for fresh, flavour-packed dishes that are both simple and satisfying. This Asian slaw recipe ticks every box, crunchy vegetables, bold dressing, and endless versatility.
Whether you’re preparing a weekday lunch or a
vibrant side for dinner, it’s a delicious way to bring more colour and nutrition to your plate. Let me show you how to make this refreshing, easy-to-customise salad at home.
What is Asian Slaw?
Asian slaw is a vibrant, crunchy salad that draws inspiration from East and Southeast Asian flavours. It’s refreshing, colourful, and perfect as a standalone dish or a side to grilled meats, tofu, or rice-based meals.
In my experience as a home cook, Asian slaw has become a go-to recipe for quick lunches and potluck contributions.
The balance of textures from shredded cabbage and carrots, the nuttiness of sesame oil, and the optional crunch of toasted peanuts make this salad incredibly satisfying.
Its adaptability means you can tailor it to suit vegan, gluten-free, or nut-free diets without losing the essence of its flavour.
Key Characteristics
- Crisp, raw vegetables for a satisfying crunch
- Light and flavour-packed dressing with umami depth
- Bright colours from red cabbage, carrots, and herbs
- Perfect for meal prep and outdoor dining
Whether you’re preparing a quick lunch or a summer BBQ spread, Asian slaw brings a burst of freshness to your table while remaining remarkably easy to prepare.
Ingredients for Asian Slaw Recipe
The charm of an Asian slaw lies in its simplicity paired with its bold, contrasting flavours. Each ingredient contributes not only taste but also texture and nutritional benefits. The combination of shredded raw vegetables and tangy dressing is light yet deeply satisfying.
Ingredient Table
| Ingredient | Quantity | Notes |
| Red cabbage | 2 cups, shredded | Adds vibrant colour |
| Green cabbage | 2 cups, shredded | Milder crunch |
| Carrots | 1.5 cups, grated | Adds sweetness |
| Spring onions | 4, thinly sliced | Mild onion flavour |
| Fresh coriander | 1 handful, chopped | Optional, but refreshing |
| Toasted peanuts | 1/4 cup | Optional, for crunch |
| Rice vinegar | 3 tablespoons | Base for dressing |
| Soy sauce | 2 tablespoons | Use low-sodium if preferred |
| Sesame oil | 2 tablespoons | Toasted for best flavour |
| Maple syrup | 1 tablespoon | Or substitute with honey |
| Garlic (minced) | 1 clove | Adds depth |
| Fresh ginger (grated) | 1 tsp | Bright and warming |
| Lime juice | 1 tablespoon | Optional, for zestiness |
This vibrant combination of ingredients makes the slaw both delicious and versatile. You can swap or adjust quantities based on your preferences or dietary needs.
How to Make an Easy Asian Slaw at Home?
Preparing Asian slaw at home is as simple as combining finely shredded vegetables with a tangy homemade dressing. The only real effort is in the slicing, but even that can be minimised with a mandoline slicer or food processor.
Step 1: Prepare the Vegetables
- Thinly slice the red and green cabbage
- Peel and grate the carrots
- Chop the spring onions and coriander
- Toast the peanuts and sesame seeds (if using)
Step 2: Mix the Dressing
- Combine rice vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and lime juice in a bowl
- Whisk thoroughly until emulsified
Step 3: Assemble the Slaw
- Toss all the vegetables together in a large bowl
- Pour the dressing over and mix until everything is coated evenly
- Sprinkle with nuts and seeds just before serving
This process takes under 20 minutes and serves as a fresh, no-cook recipe ideal for busy weeknights or weekend gatherings.
What are the Nutritional Benefits of Asian Slaw?
Asian slaw is not just delicious, it’s also a nutritional powerhouse. The combination of raw vegetables provides essential fibre, antioxidants, and vitamins, while the dressing contributes healthy fats and amino acids.
Nutritional Table (Per Serving – Approx. 1 Cup)
| Nutrient | Amount |
| Calories | 170 kcal |
| Carbohydrates | 14 g |
| Fibre | 4 g |
| Protein | 3 g |
| Fat | 10 g |
| Saturated Fat | 1 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Vitamin A | 80% of RDI |
| Vitamin C | 60% of RDI |
Asian slaw makes for a perfect accompaniment to heavier meals or can be eaten alone as a refreshing lunch.
Can Asian Slaw Be Prepared in Advance?
Yes, Asian slaw is highly meal-prep friendly. In fact, making it in advance can allow the flavours to deepen. However, for best results, you should store the components separately and combine them just before serving.
Storage Tips
- Store shredded vegetables in an airtight container for up to 3 days
- Keep dressing in a jar, refrigerated, for up to 1 week
- Only add toppings like nuts and seeds at the last minute
Best Practice
- Don’t pre-mix too early: prevents sogginess
- Serve chilled: enhances crunch and flavour
- Make extra dressing: it also works on noodles and grilled vegetables
What to Serve with Asian Slaw?
Asian slaw is one of the most versatile side dishes you can make. It pairs beautifully with a wide range of mains, from grilled proteins to rice and noodle dishes.
Serving Suggestions
- Grilled chicken or salmon
- Teriyaki tofu or seared tempeh
- Stir-fried noodles or rice bowls
- Korean BBQ or Thai satay
- Summer BBQs and picnic plates
- Fresh spring rolls
Its crisp texture and tangy flavour provide a refreshing counterpoint to richer dishes.
Chef-Inspired Variations of Asian Slaw Recipe
Each of the chefs featured in the reference sources brings a unique flair to the classic Asian slaw. Their interpretations vary by dressing type, additional ingredients, or presentation style.
Notable Variations
- Nagi (RecipeTin Eats) – Features a bold sesame-soy dressing with a punch of garlic and ginger
- Sylvia Fountaine (Feasting at Home) – Offers a vegan slaw with tamari, fresh herbs, and a citrusy vinaigrette
- BBC Good Food – Provides a simplified and accessible version using pantry staples
- Nadia Lim – Combines lime, chilli, and coriander for a zesty twist
- Kitchen Sanctuary – Uses sweet chilli sauce for a unique tangy-sweet combo
- Jenn Segal (Once Upon a Chef) – Adds a creamy ginger peanut dressing for richness
- Simply Recipes – Sticks to a clean and crunchy base with a zingy dressing
- Connoisseurus Veg – 100% vegan and gluten-free with a maple-ginger touch
These variations show just how customisable Asian slaw can be, offering something for every palate.
How Do You Adjust the Flavours in Asian Slaw?
Adjusting the flavour balance in your slaw can completely change its personality. Here are a few ways to fine-tune the dish to your taste:
Flavour Balancing Tips
- Too tangy: Add a touch more sweetness
- Too sweet: Add a splash of extra vinegar or lime
- Not salty enough: A bit more soy sauce can fix it
- Missing heat: Add fresh chillies or a dash of sriracha
- Want creaminess: Blend in a spoon of peanut butter to the dressing
Personal taste is key. Don’t hesitate to experiment with ingredients until you hit the perfect balance for your palate.
Can You Make Asian Slaw Without Soy Sauce or Peanuts?
Absolutely. For those with allergies or dietary restrictions, several alternatives maintain the dish’s integrity without compromising on taste.
Allergy-Friendly Alternatives
- Soy sauce: Use coconut aminos or tamari
- Peanuts: Replace with sunflower seeds, pumpkin seeds, or omit
- Sesame oil: Try avocado oil with a dash of toasted sesame seeds for aroma
- Honey: Maple syrup or agave nectar
This makes the dish ideal for those avoiding common allergens, as well as vegan or paleo eaters.
Tips for Making Restaurant-Quality Asian Slaw at Home
Making restaurant-worthy slaw isn’t about secret ingredients, it’s about technique and balance.
Pro Tips
- Use a mandoline slicer for uniform veggie shreds
- Chill the salad before serving to enhance crispness
- Toast nuts and seeds fresh for extra aroma
- Taste and adjust your dressing before pouring
- Use colourful vegetables for visual appeal
Perfecting the little steps can take this simple salad from basic to brilliant.
Conclusion
Asian slaw is more than just a side dish, it’s a celebration of texture, taste, and freshness. With crisp vegetables and a perfectly balanced dressing, this salad elevates any meal effortlessly.
I hope this guide has inspired you to try your own variation and experiment with flavours that suit your kitchen.
Whether served solo or alongside grilled mains, this slaw adds a vibrant, healthy touch to any table. It’s one of my absolute favourites, now it might be yours too.
FAQs
What’s the best way to keep Asian slaw crunchy overnight?
Store vegetables and dressing separately and mix just before serving.
Can I use store-bought coleslaw mix for Asian slaw?
Yes, though freshly shredded vegetables yield better texture and flavour in coleslaw.
Is Asian slaw suitable for a vegan diet?
Yes, simply ensure the dressing uses maple syrup and tamari instead of honey or soy sauce.
How long does the dressing last in the fridge?
Up to one week in an airtight jar.
What proteins pair well with Asian slaw?
Grilled chicken, tofu, salmon, or even leftover roast pork work well.
Can I use lemon instead of lime in the dressing?
Yes, lemon offers a similar acidity though with a slightly different taste.
Is this slaw recipe gluten-free?
It can be made gluten-free by using tamari instead of soy sauce.
Asian Slaw Recipe
Ingredients
- 2 cups Red cabbage shredded Adds vibrant colour
- 2 cups Green cabbage shredded Milder crunch
- 1.5 cups Carrots grated Adds sweetness
- 4 Spring onions thinly sliced Mild onion flavour
- Fresh coriander 1 handful chopped Optional, but refreshing
- 1/4 cup Toasted peanuts for crunc, Optional
- 3 tbsp Rice vinegar Base for dressing
- 2 tbsp Soy sauce Use low-sodium if preferred
- 2 tbsp Sesame oil Toasted for best
- 1 tbsp Maple syrup Or substitute with honey
- 1 clove Garlic minced Adds depth
- 1 tsp Fresh ginger grated Bright and warming
- Lime juice for zestiness
Instructions
- Thinly slice the red and green cabbage2 cups Red cabbage, 2 cups Green cabbage
- Peel and grate the carrots1.5 cups Carrots
- Chop the spring onions and coriander4 Spring onions, Fresh coriander
- Toast the peanuts and sesame seeds (if using)1/4 cup Toasted peanuts
- Combine rice vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and lime juice in a bowl3 tbsp Rice vinegar, 2 tbsp Soy sauce, 2 tbsp Sesame oil, 1 tbsp Maple syrup, 1 clove Garlic, 1 tsp Fresh ginger, Lime juice
- Whisk thoroughly until emulsified
- Toss all the vegetables together in a large bowl
- Pour the dressing over and mix until everything is coated evenly
- Sprinkle with nuts and seeds just before serving
