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It’s time for my Asian Slaw Recipe, the perfect blend of savory, sweet, and crunch!

Asian Slaw Recipe served in a white bowl with garnishes

Imagine this Asian Slaw Recipe: a big bowl of crunchy shredded cabbage, sweet red bell peppers, and zesty green onions, all tangled up with a zippy Asian slaw dressing that’s got soy sauce, rice vinegar, and a dollop of peanut butter.

I made this a while back for a summer cookout, and my family went wild. You know you did a good job when the veggies get gobbled up like that, haha!

This easy Asian slaw is perfect for a light salad at lunch, a delicious side dish for dinner, or just when you want to impress your guests.

Whether you’re chilling at home or packing it for a picnic, this Asian cabbage slaw is your new great option.

Trust me, you’ll have no regrets here.

Let’s toss together this Asian Slaw Recipe!

Some of our other favorite veggie recipes we have on our site include: Copycat Kentucky Fried Chicken Coleslaw Recipe, Onion Petals, and Marinated Cold String Bean Salad Recipe with Tomatoes.

WHY THIS RECIPE WORKS:

Crunchy and Fresh – The shredded cabbage and fresh bean sprouts keep every bite snappy.
Zesty and Tasty – That rice wine vinegar and soy sauce dressing adds a bright flavor.
Super Easy – No cooking, just chopping and mixing —perfect for a quick, easy salad recipe!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Shredded green cabbage
Shredded red cabbage
Shredded carrots
Red bell pepper
Scallions
Chopped cilantro leaves
Roasted peanuts
Rice wine vinegar
Vegetable oil
Honey
Sweet chili sauce
Soy sauce
Peanut butter
Fresh grated ginger
Minced garlic
Toasted sesame seeds

ingredients needed to make Asian Slaw Recipe

Jump to:

WHY THIS RECIPE WORKS:
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
HOW TO MAKE ASIAN SLAW RECIPE:
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THIS BE MADE AHEAD?
WHAT OTHER VEGETABLES CAN I USE?
ANY ADDITIONS?
ANY SUBSTITUTIONS?
HOW TO STORE:
DANA’S TIPS AND TRICKS:
Asian Slaw with Sweet & Savory Dressing

HOW TO MAKE ASIAN SLAW RECIPE:

Place the green cabbage, red cabbage, carrots, bell pepper, scallions, cilantro, and peanuts into a large bowl. Toss to combine.
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.
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.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN THIS BE MADE AHEAD?

Oh yeah!

Toss it together and chill it in an airtight container in the fridge—it’s even better the next day when the flavors get all cozy!

Just give it a quick stir before serving to wake it up.

If you’re serving it at a get together, don’t wait longer than overnight.

Sometimes the veggies can start to oxidize after that.

They’ll still taste great, but you want that awesome presentation too!

WHAT OTHER VEGETABLES CAN I USE?

You can mix in tons of fresh ingredients!

Try snap peas, shredded napa cabbage, or bell peppers—anything crunchy works great in this crunchy Asian slaw.

It’s like a veggie playground.

Check out the extra ideas I’ve got listed below.

I won’t leave you hanging!

up close overhead image of finished Asian Slaw Recipe in serving bowl

Want more recipes? Follow us on Pinterest!

ANY ADDITIONS?

Want to make this easy Asian slaw extra fun?

Here are 10 simple ideas to mix in or sprinkle on top:

Fresh cilantro for a zesty kick
Toasted sesame seeds for nutty crunch
Sliced almonds for a crispy bite
Fresh bean sprouts for more snap
Shredded carrots for extra color
Red bell pepper for a sweet crunch
Green onions for a sharp zing
Fresh mint for a cool twist
Chopped peanuts for a salty pop
Lime juice for a tangy splash

ANY SUBSTITUTIONS?

Mix it up with these swaps if you’re missing something or want a change:

Coleslaw mix instead of shredded cabbage
Apple cider vinegar instead of rice wine vinegar
Maple syrup instead of honey
Tamari instead of soy sauce
Almond butter instead of peanut butter
White onion instead of scallions

Asian Slaw Recipe served in a white bowl on a tray

HOW TO STORE:

Refrigerator:

Put it in an airtight container and chill in the fridge for up to 3 days—perfect for grabbing a quick light lunch later!

The crunchy veggies will soften a bit, but it’s still a great way to enjoy it.

Freezer:

Don’t freeze this—it’ll turn into a soggy mess.

That’s the last thing you want in your salad. Am I right?

Keep it fresh in the fridge instead—it’s so quick to make, you won’t need to freeze it!

DANA’S TIPS AND TRICKS:

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.

There you go, people—Asian Slaw Recipe that’s crunchy, fresh, and super easy!

It’s the perfect side dish or light meal for any day.

Whether you’re packing it for meal prep or serving it at a summer cookout, this asian cabbage salad is a total crowd pleaser with so much flavor.

If you like this recipe, you might also like:

a fork holding up a bite of Asian Slaw Recipe in air

If you’ve tried this ASIAN SLAW RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!