Can I use regular green cabbage instead of Napa cabbage?

Absolutely. Green cabbage will create a slaw that’s a bit sturdier and crunchier, which is wonderful if you need to make it ahead for a crowd. Just be sure to slice it very thin.

Is there a substitute for sesame oil?

The unique, nutty aroma of toasted sesame oil is a defining flavor in this recipe. If you must substitute, try a mild-flavored oil like grapeseed or light olive oil, but the slaw will miss that signature sesame flair.

How long can I keep the slaw in the fridge?

For best texture and taste, enjoy within a day. The cabbage and carrots may release water and soften if kept longer, but the flavors will still be lovely.

Can I double or halve the recipe?

Easily! This is a forgiving recipe—scale up for a party or halve for a quick solo lunch. Just adjust the dressing and seasonings to taste.

Easy Asian Slaw Recipe

Name: Easy Asian Slaw Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 4 cups shredded Napa cabbage; 1 carrot, shredded; 4 green onions, white and green parts chopped; 3 tablespoons toasted sesame seeds; 3 tablespoons toasted sesame oil; 2 tablespoons rice vinegar; 1 teaspoon sugar; ½ teaspoon kosher salt

This Easy Asian Slaw recipe is the epitome of vibrant, speedy, and unfussy side dishes. Imagine crisp Napa cabbage mingling with sweet carrots and fragrant green onions, all tied together with a nutty, savory-sweet sesame dressing that absolutely sings with flavor. It’s the kind of dish you can whip up in just 10 minutes—no fancy skills required, and zero cooking! Whether you need something fresh for a last-minute weeknight dinner or you’re searching for a refreshing potluck contribution, this slaw will not disappoint. Expect bold flavors, a delightful crunch, and a healthy, feel-good finish.

Why You’ll Love This Recipe

Ready in Minutes: Truly, it takes less time to make this slaw than to heat up takeout—perfect for those nights when time is not on your side.
Incredibly Fresh and Crunchy: The contrast of textures is unbeatable; every bite is crisp and refreshing.
Bold, Balanced Flavors: You’ll get umami from the sesame oil, brightness from rice vinegar, sweetness from sugar, and, if you like, a punch of extra sesame seeds.
Effortlessly Healthy: Packed with nourishing veggies, this is the easiest way to sneak in more greens without sacrificing flavor or fun.
Universally Loved: It pairs well with countless mains, so it’s a breeze to fit into any menu.

Ingredients You’ll Need

Napa cabbage: The backbone of your slaw. It’s softer and sweeter than regular green cabbage with a tender crunch that soaks up the dressing beautifully.
Carrot: Adds flecks of color and a gentle sweetness. Shred or julienne for best texture.
Green onions: For that mild, oniony zing. Use both white and green parts for extra color and flavor.
Toasted sesame seeds: Lend crunch and a rich, nutty undertone. Toasting makes all the difference—don’t skip it!
Toasted sesame oil: This is your slaw’s flavor bomb. It gives depth and a big hit of umami; use toasted for the best aroma.
Rice vinegar: Adds a clean, gentle tang that lifts all the other flavors. Choose seasoned or unseasoned to suit your preference.
Sugar: Just a touch to balance the acidity and bring harmony to the bowl.
Kosher salt: Essential for seasoning and drawing out the juices from the cabbage slightly, making the whole slaw more cohesive.

Tip: Always taste your dressing before tossing—slaw is all about balance, so adjust sugar, vinegar, or salt to suit your palate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Slaws are meant to be a canvas—don’t be shy about getting creative!

Add Heat: Want it spicy? Thinly slice a red chili or add a sprinkle of chili flakes to the dressing.
Boost the Veggies: Thinly sliced red bell pepper, purple cabbage, or snow peas make wonderful (and colorful) additions.
More Herbs: Fresh cilantro or mint leaves add a burst of green and a layer of freshness.
Protein Boost: Toss in shredded poached chicken, crispy tofu, or shelled edamame to turn this slaw into a light main course.
Noodle Slaw: Mix in cooked and cooled rice noodles for a satisfying, cold noodle salad twist.

How to Make Easy Asian Slaw

Step 1: Prep the Veggies

Grab your sharpest knife or a mandoline. Thinly shred the Napa cabbage and carrot into fine strips if you haven’t already. Chop the green onions, making sure to include both the white and green parts for depth.

Step 2: Mix the Veggies

In a large mixing bowl, combine cabbage, carrots, green onions, and toasted sesame seeds. Toss gently with your hands or salad tongs to distribute everything evenly.

Step 3: Whisk the Dressing

In a small bowl, whisk together the toasted sesame oil, rice vinegar, sugar, and kosher salt. Give it a taste—if it needs more brightness, add a splash more vinegar; for nuttiness, another drizzle of sesame oil.

Step 4: Combine and Toss

Pour the dressing over the veggie mixture. Toss thoroughly to make sure every ribbon of cabbage and carrot is coated. Taste once again and adjust seasoning if needed.

Step 5: Serve or Chill

If you can, let the slaw sit for about 5 minutes so the flavors meld a bit—but truly, it’s wonderful served right away. If making ahead, cover and refrigerate. Just give it a quick toss before serving.

Note: This slaw holds up well for several hours, but it’s at its brightest and crunchiest when enjoyed fresh.

Pro Tips for Making the Recipe

Use Toasted Sesame Oil and Seeds: Non-toasted types just can’t replicate the outrageously aromatic nuttiness; it’s worth seeking out the toasted version.
Shred, Don’t Chop: For the best texture, slice your cabbage and carrots thinly. The thinner, the better!
Adjust to Taste: Don’t be afraid to tweak the vinegar, sugar, or salt. Your palate is the ultimate judge!
Serve Fresh: This slaw is best within a couple hours of making, but it easily holds up to a night in the fridge.
Toss Just Before Serving: If making ahead, keep the dressing and veggies separate and mix together right before you serve to maintain that exceptional crunch.

How to Serve

Asian slaw shines in so many settings. Here’s how to let it truly glow:

On the Side: Pile generously next to grilled chicken, seared tofu, salmon, or a juicy pork chop—anything with bold flavors or a touch of spice.
In Wraps & Tacos: Spoon into lettuce cups, rice paper rolls, or even use as a crunchy taco topping for an unexpected twist.
Bowl Meals: Layer over rice or noodles with your favorite protein.
Potluck Winner: It’s an ideal make-ahead salad for summer parties or picnics, as it keeps well and travels easily.

Make Ahead and Storage

Storing Leftovers

Store any leftover slaw in an airtight container in the refrigerator. It stays crisp and tasty for up to 24 hours—after that, the veggies may soften but will still be delicious.

Freezing

This slaw does not freeze well. Raw cabbage and carrots lose their crunch upon thawing, and the dressing can separate.

Reheating

No reheating needed! This is meant to be served cold or at room temperature. If chilled, simply let it sit at room temp for 10-15 minutes before serving for the best flavor.

Tip: If making ahead for a gathering, keep the dressing and veggies separate until just before serving to preserve maximum crunch.

FAQs

Can I use regular green cabbage instead of Napa cabbage?

Absolutely. Green cabbage will create a slaw that’s a bit sturdier and crunchier, which is wonderful if you need to make it ahead for a crowd. Just be sure to slice it very thin.
Is there a substitute for sesame oil?

The unique, nutty aroma of toasted sesame oil is a defining flavor in this recipe. If you must substitute, try a mild-flavored oil like grapeseed or light olive oil, but the slaw will miss that signature sesame flair.
How long can I keep the slaw in the fridge?

For best texture and taste, enjoy within a day. The cabbage and carrots may release water and soften if kept longer, but the flavors will still be lovely.
Can I double or halve the recipe?

Easily! This is a forgiving recipe—scale up for a party or halve for a quick solo lunch. Just adjust the dressing and seasonings to taste.

Final Thoughts

Bring this Easy Asian Slaw to your table and see just how effortless and exciting “quick and fresh” can be. With its abundance of crunch, color, and punchy flavor, it’s sure to become a go-to side you’ll crave on busy nights—or when you simply want something lively and light. Dive in and make it your own; every bowl is a taste of crunchy, vibrant satisfaction.