This Asian slaw with ginger dressing is the kind of quick, crunchy side dish that shows up on a hot summer night and completely steals the spotlight. It's loaded with crisp cabbage, fresh herbs, and a light sesame ginger dressing that's tangy, balanced, and doesn't weigh your veggies down.
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Unlike the heavier versions tossed with ramen noodles, my recipe keeps things simple and refreshing. Think vibrant, zesty, and just the right amount of punchy flavor. It ready in 15 minutes and built for everything from backyard BBQs to easy weeknight dinners. Try it with grilled Vietnamese pork, shrimp tacos, or Alabama BBQ chicken. You will be surprised by how versatile the flavors are!
This recipe came together after testing a handful of dressings, including a variation of my Thai peanut sauce, orange sesame salad dressing, and even the classic Japanese carrot ginger dressing.
But this final version won for one reason, it lets the vegetables shine while still bringing bold flavor. It's the kind of slaw you keep going back to for "just one more bite."
📖Why My Recipe Works
- The emulsified dressing clings to the cabbage instead of pooling at the bottom
- A balance of acid, sweetness, and sesame creates a clean, bright flavor
- No ramen means it stays light, crisp, and make-ahead friendly
🧾Ingredient Notes
- Cabbage - Any type works (napa cabbage, red cabbage etc), but a color mix gives the best color contrast. Pre-shredded bagged coleslaw mix works if you're short on time, but it isn't my favorite because you get a lot of the core.
- Carrots - Matchstick, shredded, or your favorite way to cut carrots for a salad will work.
- Ginger - Brings a sharp, zesty bite; ginger paste is a great shortcut.
- Soy Sauce - Use tamari to make this recipe gluten free.
- Sesame oil - A little goes a long way, you add more if desired.
- Rice Vinegar - Champagne vinegar is your best substitute.
- Cilantro- You can sub parsley if desired.
- Honey- To make this recipe vegan, you can skip the honey or use agave. I definitely do not recommend maple syrup as a substitute in this recipe.
⏲️How to Make Asian Slaw
- Cut all the slaw ingredients to roughly the same size. I think the green and red cabbage is easiest to cut on a manodline but you can use a knife.
- For the dressing, blend everything together instead of whisking. This step makes a bigger difference than you'd think. The oil fully incorporates, creating a smooth, cohesive dressing that coats the cabbage instead of sitting on it.
👩🏻🍳Jen's Testing Notes
- To make this recipe spicy you can add additional red pepper or swap for a diced serrano pepper.
- Salt draws moisture from cabbage over time. Pour of the salad dressing just before serving or keep the dressing separate until ready to eat.
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📖 Recipe Card
Asian Coleslaw with Ginger Dressing (no ramen)
Ingredients
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 ½ cups shredded carrots
- 6 green onions
- ½ cup chopped fresh cilantro sub parlsey if desired
- sesame seeds for garnish
Ginger Sesame Dressing
- 3 Tablespoons olive oil
- 2 Tablespoons rice vinegar
- 1 Tablespoon soy sauce or sub gluten free tamari soy sauce for gluten free
- 1 Tablespoon honey
- 1 Tablespoon grated fresh ginger
- 2 teaspoons toasted sesame oil
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper flakes
Instructions
- Add the vegetables and gently toss to combine.2 cups shredded red cabbage, 2 cups shredded green cabbage, 1 ½ cups shredded carrots, 6 green onions, ½ cup chopped fresh cilantro
- Add all ingredients to a blender and blend on high for 1 minute or whisk together by hand. Add salt to adjust the taste, if desired.3 Tablespoons olive oil, 1 Tablespoon soy sauce, 1 Tablespoon grated fresh ginger, 2 Tablespoons rice vinegar, 1 Tablespoon honey, 1 clove garlic, ¼ teaspoon crushed red pepper flakes, 2 teaspoons toasted sesame oil
- Pour the dressing over the salad and toss to combine. Top with additional cilantro and sesame seeds.sesame seeds
Notes
- Want to make it spicy? Add a minced serrano pepper.
- Store leftovers in an airtight container for up to 3 days. The cabbage will soften slightly but still hold a nice crunch.
- Make Ahead: You can prep the veggies and dressing up to 24 hours in advance-just keep them separate until you're ready to serve.
Colleen says
Nice alternative without ramen noodles