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This Asian Slaw is crunchy, colorful, and tossed in the most addictive sweet and savory peanut-ginger dressing. It comes together in about 20 minutes with no cooking at all, and it is my go-to side for potlucks and busy weeknights alike. Pile it next to our Asian glazed salmon and dinner basically makes itself.
Loaded with shredded cabbage, carrots, peppers, and peanuts in a honey, sesame, and ginger dressing, this Asian slaw is the perfect make-ahead side that only gets better as it chills.
Asian Slaw Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 2 hours 20 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 157kcal
- 🌶️ Flavor Profile: Crunchy cabbage in a sweet, savory peanut-ginger dressing
- ✋ Difficulty: Easy, no cook
Quick Answer
To make Asian slaw, toss shredded green and red cabbage, carrots, bell pepper, scallions, cilantro, and roasted peanuts together in a large bowl. Whisk up a dressing of rice vinegar, oil, honey, sweet chili sauce, soy sauce, peanut butter, fresh ginger, garlic, and sesame seeds until smooth. Pour the dressing over the vegetables, toss well to coat, then chill for at least two hours so the flavors meld. Give it a final stir and garnish with extra peanuts and cilantro before serving.
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Why This Recipe Works
Click to see the technique science
- Two kinds of cabbage add color and crunch. A mix of green and red cabbage gives the slaw a beautiful look and a sturdy crunch that holds up even after dressing.
- The peanut-ginger dressing is the star. Honey, sweet chili sauce, peanut butter, and fresh ginger blend into a sweet, savory, slightly nutty dressing you will want to drizzle on everything.
- Chilling melds the flavors. Resting the dressed slaw for a couple of hours lets the cabbage soak up the dressing so every bite is fully flavored.
- Peanuts add richness and texture. Roasted peanuts bring a satisfying crunch and a toasty, nutty depth that ties the whole salad together.
- It is a true no-cook side. Everything comes together with a knife and a whisk, so there is no stove or oven required, perfect for hot days.
- It travels beautifully. Because it holds its crunch, this slaw is ideal for potlucks, picnics, and meal prep without going soggy.
Why You’ll Love This Recipe
- It is crunchy, colorful, and tossed in an irresistible sweet and savory peanut-ginger dressing.
- It is completely no-cook and comes together in about 20 minutes of hands-on time.
- It is the perfect make-ahead side for any Asian-inspired meal, like our sesame chicken or kung pao chicken.
Key Ingredients
Here is everything you need for this crunchy Asian slaw and its sweet, savory dressing. Fresh vegetables and a few pantry staples are all it takes.
- Green and Red Cabbage: The crunchy base of the slaw. Shred your own or use pre-shredded bags to save time.
- Carrots and Red Bell Pepper: Add sweetness, color, and extra crunch to the mix.
- Scallions and Cilantro: Bring fresh, bright, herby flavor that balances the rich dressing.
- Roasted Peanuts: For nutty crunch in every bite, with more saved for garnish.
- Rice Vinegar and Soy Sauce: The tangy, savory backbone of the dressing.
- Honey and Sweet Chili Sauce: Add sweetness and a gentle, mellow heat.
- Peanut Butter, Ginger, and Garlic: Blend into the dressing for that signature creamy, gingery, savory depth.
- Sesame Seeds: Toasted sesame seeds add a nutty finish and a little extra texture.
See recipe card for exact quantities.
Variations and Substitutions
This Asian slaw is easy to make your own. Here are a few favorite ways to switch it up.
- Add protein: Toss in shredded rotisserie chicken, edamame, or crispy tofu to make it a main dish.
- Make it spicy: Add a drizzle of sriracha or a pinch of red pepper flakes to the dressing.
- Swap the nuts: Use cashews or sliced almonds instead of peanuts, or add crunchy chow mein noodles.
- Add more veggies: Snap peas, edamame, shredded broccoli, or thinly sliced radish all work beautifully.
- Make it nut free: Skip the peanuts and use sunflower seed butter in place of the peanut butter.
- Serve it as a topping: Pile it onto tacos, rice bowls, or alongside our twice cooked pork for crunch.
How to Make Asian Slaw
- Add the shredded green cabbage, red cabbage, carrots, bell pepper, scallions, cilantro, and roasted peanuts to a large bowl.
- Toss the vegetables together until evenly combined.
- In a medium bowl, add the rice vinegar, oil, honey, sweet chili sauce, soy sauce, peanut butter, fresh ginger, garlic, and sesame seeds.
- Whisk the dressing until smooth and well combined.
- Pour the dressing over the slaw and toss well so every bit of cabbage is coated.
- Cover and chill for at least two hours to let the flavors meld. Give it a good stir, garnish with extra peanuts and cilantro, and serve.
Recipe Tips & Tricks
- Shred the cabbage finely so it soaks up the dressing and is easy to eat in every forkful.
- Whisk the dressing well so the peanut butter fully blends in and does not leave clumps.
- Chill before serving; at least two hours lets the cabbage soften slightly and absorb all that flavor.
- Add the peanuts just before serving if you want maximum crunch, or stir them in early for a softer bite.
- Taste and adjust the dressing, adding more honey for sweetness or soy sauce for saltiness to suit you.
- Use a big bowl so you have plenty of room to toss everything without the slaw spilling over.
- Save some garnish; a sprinkle of extra cilantro, peanuts, and sesame seeds makes it look irresistible.
Serving Ideas and Suggestions
This Asian slaw is best served cold and freshly tossed, garnished with extra peanuts, cilantro, and a sprinkle of sesame seeds. It is the perfect crunchy, refreshing side for almost any meal.
It pairs beautifully with Asian-inspired mains. Serve it alongside our Asian glazed salmon or sesame chicken for a fresh, balanced dinner.
For a bigger spread, add a saucy main like kung pao chicken or a side of green bean stir fry so there is plenty to pass around.
It is also a fantastic make-ahead dish for potlucks, barbecues, and meal prep, since it keeps its crunch in the fridge for a few days.
Asian Slaw FAQs
Yes, this slaw is perfect for making ahead. It actually needs at least two hours in the fridge for the flavors to meld, and it holds up well for up to three days. For the crunchiest result, stir in the peanuts just before serving so they stay crisp.
Stored in an airtight container, this Asian slaw keeps for about three days in the refrigerator. The cabbage stays crunchy thanks to its sturdy texture, though it will soften slightly over time. Give it a good stir before serving to redistribute the dressing.
Absolutely. To save time, swap in about two pounds of pre-shredded coleslaw mix or a broccoli slaw blend in place of the cabbage and carrots. It is a great shortcut that makes this recipe come together in just minutes.
To make this slaw nut free, simply leave out the roasted peanuts and replace the peanut butter in the dressing with sunflower seed butter or tahini. You will still get that creamy, savory dressing without any nuts, so it is safe for nut-free crowds.
This slaw pairs wonderfully with Asian-inspired mains like sesame chicken, kung pao chicken, glazed salmon, or stir fries. It is also great next to grilled meats, burgers, and pulled pork, adding a fresh, crunchy, tangy contrast to richer dishes.
Yes, just add a protein. Toss in shredded rotisserie chicken, grilled shrimp, edamame, or crispy tofu and you have a hearty, satisfying main-dish salad. A handful of crunchy chow mein noodles or extra peanuts makes it even more filling.
Looking for the main course? Pair this slaw with our Asian glazed air fryer salmon next.
Love a tangy slaw? The dijon slaw on our lentil burgers is a two bowl wonder.
Asian Slaw with Sweet and Savory Dressing
Ingredients
- 1 pound shredded green cabbage
- 1 pound shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 3 scallions thinly sliced
- 1/2 cup chopped cilantro leaves plus more for garnish
- 1/4 cup roasted peanuts plus more for garnish
For the dressing:
- 1/4 cup rice wine vinegar
- 3 tablespoons vegetable oil
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon peanut butter
- 1 tablespoon fresh grated ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon toasted sesame seeds plus more for garnish
Instructions
- Place the green cabbage, red cabbage, carrots, bell pepper, scallions, cilantro, and peanuts into a large bowl. Toss to combine.1 pound shredded green cabbage, 1 pound shredded red cabbage, 1 cup shredded carrots, 1 red bell pepper, 3 scallions, 1/2 cup chopped cilantro leaves, 1/4 cup roasted peanuts
- In a medium bowl, whisk together the vinegar, oil, honey, sweet chili sauce, soy sauce, peanut butter, ginger, garlic, and sesame seeds until well combined.1/4 cup rice wine vinegar, 3 tablespoons vegetable oil, 2 tablespoons honey, 2 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon peanut butter, 1 tablespoon fresh grated ginger, 1 teaspoon minced garlic, 1/2 teaspoon toasted sesame seeds
- Pour the dressing over the slaw ingredients and toss well to combine.
- Cover and place in the fridge for at least 2 hours to chill and allow for the flavor to combine.
- Give it a good stir again before serving.
Notes
- Use a large bowl to toss everything.
- Slice the red bell pepper thinly.
- Whisk the dressing ingredients in a medium bowl.
- Chill it for at least 2 hours—let the great flavor soak in!
- Add fresh herbs like cilantro right before serving—keeps them bright!
- Stir it up before eating to distribute the dressing.
Nutrition
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