Sweet & Spicy Asian Slaw: Crisp, Colorful, and Bursting with Bold Flavor
This sweet & spicy Asian slaw brings vibrant flavor and crunch with cabbage, carrots, and bell pepper in a bold sesame-ginger vinaigrette. A refreshing no-mayo slaw perfect for tacos, rice bowls, sandwiches, or healthy meal prep.
Ingredients
For the Slaw:
- 2 cups green cabbage thinly shredded
- 2 cups purple cabbage thinly shredded
- 1 cup carrots julienned or shredded
- 1 red bell pepper thinly sliced
- 2 green onions thinly sliced
- Optional: cilantro or mint chopped
For the Dressing:
- ¼ cup rice vinegar
- 2 tbsp low-sodium soy sauce or tamari for gluten-free
- 2 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp freshly grated ginger
- 1 tsp sriracha adjust to taste
- 1 garlic clove finely minced
- Optional: 1 tsp toasted sesame seeds
Instructions
- Prep the Veggies: Shred the cabbage, julienne the carrots, and slice the red pepper and green onions.
- Whisk the Dressing: In a small bowl, combine rice vinegar, soy sauce, sesame oil, honey, ginger, sriracha, and garlic. Mix until well blended.
- Toss It Together: Add all vegetables to a large bowl. Pour dressing over the top and toss until everything is evenly coated.
- Chill or Serve Immediately: For best flavor, let it sit for 10–15 minutes before serving—or refrigerate for up to 3 days.
Notes
Secret Tips for Sweet & Spicy Asian Slaw
- Salt Your Cabbage for Extra Crunch: Before mixing, sprinkle the shredded cabbage with a pinch of salt and let it sit in a colander for 10–15 minutes. This draws out excess moisture and keeps the slaw crisp, even after dressing.
- Double the Dressing for Later: Make a double batch of the sesame-ginger vinaigrette and store it in a jar in the fridge. It’s perfect for tossing into noodle bowls, grain salads, or as a dipping sauce.
- Use a Mandoline for Paper-Thin Cuts: For ultra-fine, restaurant-style shreds, use a mandoline slicer to cut the cabbage and bell pepper evenly. It’ll not only look great, but also absorb the dressing better.
- Toast Your Sesame Seeds Fresh: Toast raw sesame seeds in a dry skillet for 1–2 minutes before adding to the slaw. The nutty aroma and deeper flavor make a big difference.
- Balance the Heat with Fruit: If you accidentally go too heavy on the spice, toss in julienned mango or apple to mellow the heat and add natural sweetness.
- Let It Sit Before Serving: While you can serve it right away, this slaw really shines after 20–30 minutes of marinating in the fridge. The veggies absorb the flavors and the texture gets even better.
- Turn It Into a Meal: Add grilled shrimp, shredded rotisserie chicken, or air-fried tofu and spoon over jasmine rice or noodles for a full meal with minimal effort.
- Add a Crunch Boost with Instant Ramen Noodles: For a fun twist, crush a pack of dry instant ramen noodles and toss it in just before serving. It adds a nostalgic, crispy bite that guests love.