Mom's Best Recipes
Recipe

Asian Coleslaw

A crunchy cabbage slaw with a sesame-ginger-lime dressing that hits sweet, tangy, and savory in one bite.

Author By Matt Campbell
4.8
A large bowl of Asian coleslaw with shredded cabbage, carrots, scallions, and toasted sesame seeds tossed in a glossy sesame-ginger dressing, set on a light kitchen counter with soft natural light
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Coleslaw has two moods in my kitchen. One is creamy picnic classic. The other is this: crunchy, bright, a little salty-sweet, and basically impossible to stop “taste testing” while you are supposedly just mixing it.

This Asian coleslaw is my go-to when dinner needs a fast side that still feels like you tried. It is built on crisp cabbage and carrots, then dressed with a sesame-ginger-lime situation that clings to every shred. No mayo, no heaviness, and it stays crunchy long enough to survive meal prep and second helpings.

Prepped ingredients for Asian coleslaw including shredded green cabbage, shredded purple cabbage, matchstick carrots, sliced scallions, and a small bowl of toasted sesame seeds on a bright kitchen counter

Why It Works

  • Big flavor, low drama: Rice vinegar and lime bring the tang, soy sauce brings the savory, and sesame oil makes it taste like it came from your favorite takeout spot.
  • Crunch that lasts: Cabbage holds up better than most leafy salads, so you can dress it and still have bite later.
  • Balanced sweetness: A little honey (or brown sugar) rounds out the acidity without turning it into candy slaw.
  • Flexible add-ins: Make it a side, stuff it into tacos, or pile it on rice bowls and call it dinner.

Pairs Well With

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Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. For the best crunch, it is happiest within 24 hours if already dressed.

Best texture trick: If you want maximum crunch for day 2 or 3, store the dressing separately and toss right before serving.

Make-ahead game plan: Shred the veggies 1 to 2 days ahead and refrigerate them (dry container, paper towel optional). Mix the dressing up to 3 to 5 days ahead and keep it in a jar. Shake again before using.

Refresh leftovers: Add a squeeze of lime, a pinch of salt, and a small splash of rice vinegar. Finish with fresh scallions or cilantro to wake it back up.

Do not freeze: Cabbage turns watery and sad after thawing.

Common Questions

Is Asian coleslaw supposed to be sweet?

A little, yes. The sweetness balances vinegar and lime, and it makes the sesame and soy taste more “complete.” If you prefer it less sweet, start with 1 teaspoon honey and add more only if you miss it.

Can I use bagged coleslaw mix?

Absolutely. Use 14 to 16 ounces bagged mix (that is usually about 6 cups, depending on shred). It is the ultimate weeknight shortcut and it works great here.

How do I keep it from getting watery?

Cabbage releases water as it sits, especially once acid hits it and over time (and salt speeds that up). Three easy fixes: toss the slaw right before serving, store the dressing separately until you are ready, or lightly salt the cabbage for 10 minutes, then drain and pat dry before dressing.

Is this gluten-free?

It can be. Swap regular soy sauce for tamari or certified gluten-free soy sauce.

Can I make it spicy?

Yes. Add 1 to 2 teaspoons sriracha to the dressing or a pinch of red pepper flakes. If you have chili crisp, a spoonful on top is a very good idea.

What proteins go best with it?

Pulled chicken, grilled shrimp, teriyaki salmon, pork chops, or tofu. It also crushes next to burgers when you want something lighter than potato salad.

Any allergen notes?

Yes. This slaw commonly includes soy (soy sauce or tamari) and sesame (sesame oil and seeds). If you add almonds or peanuts, that brings in tree nuts or peanuts. Adjust as needed for your table.

I started making this slaw when I realized I was basically using it as a cheat code. Tacos felt fresher. Leftover chicken felt like a real meal. Even a plain bowl of rice and whatever protein I had became something I actually looked forward to eating. It is the kind of recipe that rewards you for tasting as you go. And if you “accidentally” eat half of it while finishing dinner, I am not here to judge. I have done the research.