Asian Sesame Coleslaw

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Asian sesame coleslaw is a crunchy, vibrant side dish featuring shredded cabbage, carrots, and edamame tossed in a savory-sweet sesame ginger dressing.

It pairs perfectly with grilled meats, adds crunch to tacos, and makes an excellent base for grain bowls.

Why You’ll Love It

  • Bold sesame-ginger flavor that’s not too heavy
  • Vegan and dairy-free as written
  • Packed with texture from multiple vegetables and toppings
  • Holds up well for meal prep — stays crunchy for days
  • Works as a side dish or a light main course

Ingredients

For the coleslaw base:

  • 4 cups green cabbage, thinly shredded
  • 2 cups red cabbage, thinly shredded
  • 2 medium carrots, julienned or grated
  • 1 cup shelled edamame, thawed if frozen
  • 4 green onions, thinly sliced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons sesame seeds

For the sesame ginger dressing:

  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon vegetable oil or avocado oil
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)

Optional add-ins:

  • 1 cup mandarin orange segments
  • 1/2 cup crispy wonton strips
  • 1/4 cup chopped roasted peanuts

Steps

  1. Shred both cabbages as thinly as possible — a mandoline slicer makes quick work of this.
  2. Place the shredded green and red cabbage in a large mixing bowl.
  3. Add the julienned carrots, edamame, green onions, and cilantro to the bowl.
  4. Toss the vegetables together to distribute them evenly.
  5. In a small bowl or jar, combine the rice vinegar, soy sauce, sesame oil, vegetable oil, honey, grated ginger, minced garlic, and red pepper flakes.
  6. Whisk vigorously or shake in a sealed jar until the dressing is emulsified.
  7. Pour the dressing over the cabbage mixture and toss thoroughly to coat.
  8. Let the slaw sit for 10-15 minutes to allow the flavors to meld.
  9. Just before serving, add the toasted almonds and sesame seeds and toss again.
  10. Add crispy wonton strips if using — these should go on at the very end to stay crunchy.

Helpful Tips & Substitutions

Toast your own almonds. Spread sliced almonds on a sheet pan and bake at 350°F for 5-7 minutes until golden — watch carefully as they burn quickly.

Fresh ginger matters. Freshly grated ginger has a brightness that dried ginger powder can’t replicate — use a microplane grater for the finest texture.

Add toppings last. Nuts, seeds, and crispy toppings get soggy if dressed too early — add them right before serving.

Napa cabbage option. Substitute half the green cabbage with napa cabbage for a more tender texture.

Protein boost. Top with grilled chicken, shrimp, or crispy tofu to turn this into a full meal.

No edamame? Sugar snap peas, sliced snow peas, or even thawed frozen peas work as substitutes.

Make it nut-free. Skip the almonds and use extra sesame seeds or sunflower seeds instead.

Serving Ideas

Serve Asian sesame coleslaw alongside teriyaki chicken, Korean BBQ, or grilled salmon.

Use it as a crunchy topping for fish tacos or poke bowls.

Layer it in rice bowls with your choice of protein and a drizzle of sriracha mayo.

It’s excellent alongside dumplings, spring rolls, or any Asian-inspired main dish.

For parties, serve in a large wooden salad bowl with serving tongs.

Make-Ahead & Storage

Best approach: Combine the vegetables and make the dressing separately up to 24 hours ahead.

Dressed slaw: Keeps in the refrigerator for 2-3 days — the cabbage softens but remains tasty.

Meal prep tip: Store dressing separately in a small mason jar and toss just before eating for maximum crunch.

Keep toppings separate. Store almonds, sesame seeds, and wonton strips in a separate container and add fresh each time.

Not recommended for freezing. The vegetables turn mushy when thawed.

A Step Up from Basic Slaw

This coleslaw brings real flavor to the table — the nutty sesame oil, sharp ginger, and umami from soy sauce create a dressing you’ll want to put on everything.

The mix of colors and textures makes it as beautiful as it is tasty.

Once you try it, plain coleslaw will seem boring by comparison.

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