Easy Asian Slaw Salad is lite, refreshing, and packed with flavor. Fresh herbs and crunchy almonds mixed with healthy shredded cabbage and topped with a simple sesame dressing! Just 10 minutes to a delicious side dish.
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Oh, for the love of cabbage. It is so inexpensive and packed with nutrition. This humble, crunchy vegetable is the perfect vehicle for carrying the flavors in this slaw. I buy it in a big bag at Sam’s Club for less than two dollars, which makes it perfect for feeding a crowd, meal prepping a batch for lunch all week, or just adding an inexpensive, nutrient dense side dish to the meal plan.
Growing up my family ate something similar but loaded with msg, fat, and processed white flour noodles. Not that I am against eating those things, but I would rather eat them in the form of chocolate cake. 😉 This tried and true Asian slaw recipe was born out of a need to serve a simple side dish to go with grilled chicken and veggies, but without those unnecessary ingredients.
🥬 Ingredients
Shredded Cabbage and Carrot Mix: Buy it ready to go in a bag or shred it yourself.
Green onions: Sliced bits of freshness. Use both the green and white parts.
Cilantro: Only use fresh cilantro here.
Toasted Sliced Almonds: Adds the perfect crunch.
Sesame Seeds (optional): Compliments the oil in the dressing and adds a touch more crunch.
Soy sauce: Adds the perfect saltiness and essential Asian flavor.
Toasted sesame oil: Do not substitute this ingredient. It has a strong nutty flavor and a little goes a long way.
Rice vinegar: You may substitute with white vinegar, but rice vinegar has a more subtle flavor.
Canola oil: Feel free to use whatever neutral oil you have on hand.
Sugar: For just a touch of sweetness.
🔪 Instructions
- Add the sesame dressing ingredients to a jar and give it a good shake to combine.
- Place the shredded cabbage mix in a bowl and top with sliced almonds, cilantro, green onions, and sesame seeds.
- Add half the dressing and toss to combine. Add more sesame dressing as needed for flavor.
👨👩👧👦 For a crowd
To serve to a crowd, just double or triple the recipe as needed. It really is as easy as that. Combine the slaw and toppings in a large bowl, then make the dressing in a large jar on the side. Wait to dress the salad until serving time to avoid it getting soggy. Also keep in mind that this salad doesn't hold well after dressed, so only add dressing to the amount you anticipate being eaten.
Meal prep
Asian Slaw Salad is a great recipe to make for a week of lunches. Portion out cabbage mix into lunch containers like these. Top with green onions, cilantro, almonds and sesame seed (if using). Pour desired amount of dressing into separate containers. These are 2 ounce mini cups with lids from Walmart. How much is really based on personal preference. I go for somewhere between 1-2 tablespoons per lunch portion.
🙋 Questions & Answers
Yes! Adding protein makes this a substantial meal. Try adding shredded rotisserie chicken, chicken fingers from the deli, or chopped leftover grilled chicken.
Yes, if you are serving a crowd you can mix the slaw with the toppings and store in the fridge for 1-2 days. The dressing can be made in a jar and stored for 1-2 weeks in the fridge. Dress the salad right before serving.
This makes a great no-mayo slaw for summer parties (for all your guests who aren't crazy about mayo). It's also great served alongside grilled chicken, hamburgers, hot dogs, or other bbq main dishes. My favorite meal to serve it with is Honey Chicken (un)Kabobs, Sweet and Savory Flank Steak, and Pineapple Lime Rice.
📖 More easy sides
- Pineapple Lime Rice - A moist rice filled with bits of juicy pineapple, chopped cilantro, and fresh lime juice. A crowd-pleaser every time!
- Green Beans Almondine - An easy side dish made with frozen green beans, fresh lemon, and slivered almonds. Incredibly simple and flavorful!
- Italian Chopped Salad - Filled with salami, pepperoni, cheeses, olives, veggies, and Italian dressing. A great option for serving a crowd!
👨🏼🍳 Tips & Tricks
- Make the dressing a day ahead to give the flavors a chance to meld. So good!
- Toast the almonds in a dry skillet until golden, but not burnt. Toasted almonds really add a lot of flavor and crunch to the salad.
- Don't dress the salad until right before serving. It will get soggy if it soaks in the dressing too long.
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📋 Recipe
Easy Asian Slaw Salad
Ingredients
Dressing Ingredients
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- ¼ cup rice vinegar
- ¼ cup canola oil
- 1 tbsp sugar
Slaw Ingredients
- 1 lb shredded cabbage and carrots mix
- 2 green onions sliced
- ¼ cup cilantro chopped
- ¼ cup sliced almonds toasted
- 2 tbsp sesame seeds (optional)
Instructions
- Add dressing ingredients to a jar and shake vigorously. It makes about 1 cup. Just enough for one full salad and a bit leftover.
- Place shredded cabbage mix in a bowl or serving dish. Sprinkle on onions, cilantro, almonds, and seeds if using. Toss to distribute.
- Pour half the dressing onto the salad. Toss and add more dressing as desired. If the whole salad won't be eaten in one sitting allow each person to dress their own. Store leftovers separately.
Notes
- Make the dressing a day ahead to give the flavors a chance to meld. So good!
- Toast the almonds in a dry skillet until golden, but not burnt. Toasted almonds really add a lot of flavor and crunch to the salad.
- Don't dress the salad until right before serving. It will get soggy if it soaks in the dressing too long.
The inspiration for the dressing came from here. We altered it just a bit.
Karen says
This is delish!
Misty says
Glad you liked it! Leftover dressing will last 1-2 weeks in the fridge.
Charlotte says
Yum yum yum. This was the easiest slaw I’ve ever made. I served it with grilled chicken and it was a hit!
Misty says
Happy to hear you liked it!