Description

This easy Asian slaw is full of crisp veggies and tossed in a tangy, slightly sweet sesame dressing. It’s fresh, colorful, and perfect as a side dish or topping for wraps, tacos, and rice bowls. Ready in minutes, no cooking required!

Ingredients

For the Slaw:

3 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup shredded carrots
1 red bell pepper, thinly sliced
3 green onions, sliced
1/2 cup fresh cilantro, chopped
1/4 cup sliced almonds or chopped peanuts (optional)

For the Dressing:

3 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon lime juice
1/2 teaspoon sriracha (optional, for heat)

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Instructions

In a large bowl, combine green cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro.
In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, lime juice, and sriracha until smooth.
Pour the dressing over the slaw and toss until everything is evenly coated.
Let the slaw sit for 10–15 minutes before serving to allow flavors to blend.
Top with sliced almonds or peanuts just before serving, if using.

Notes

Make it ahead: The slaw can be stored in the fridge for up to 3 days. Add nuts just before serving for crunch.
Want it spicy? Add more sriracha or a pinch of red pepper flakes.
Great as a taco topping, sandwich filler, or side for grilled meats.

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 6g
Sodium: 290mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg