Vegan Asian Slaw Recipe
Crunchy cabbage, carrots, bell peppers, and green onions tossed in a bright sesame-ginger dressing make this Vegan Asian Slaw an easy side dish, light lunch, taco topping, sandwich filling, or colorful addition to a Buddha bowl.
This slaw is fresh, crisp, slightly sweet, tangy, and savory. Unlike a heavy creamy coleslaw, it relies on a simple sesame dressing that lets the vegetables stay bright and crunchy.
It is also wonderfully flexible. Add snap peas, edamame, cucumber, radishes, fresh herbs, or even fruit to create your own version.
Vegan Asian Slaw
Prep Time: 20 minutes
Chill Time: 20 minutes, optional
Total Time: 40 minutes
Servings: 4 to 6
Ingredients
For the Slaw
- 4 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 2 medium carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1 cup snap peas, thinly sliced
- ½ cup chopped fresh cilantro, optional
- 2 tablespoons toasted sesame seeds
Sesame-Ginger Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil, such as avocado or grapeseed oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, finely minced
- 1 teaspoon sesame seeds, optional
- ¼ teaspoon crushed red pepper flakes, optional
How to Make Vegan Asian Slaw
1. Prepare the Vegetables
Wash and dry all of the vegetables thoroughly.
Finely shred the green and red cabbage.
Julienne or shred the carrots.
Thinly slice the bell pepper, snap peas, and green onions.
Add everything to a large mixing bowl.
If using cilantro, roughly chop it and add it to the vegetables.
2. Make the Sesame-Ginger Dressing
In a small bowl or jar, combine the rice vinegar, soy sauce or tamari, sesame oil, neutral oil, maple syrup, lime juice, ginger, garlic, sesame seeds, and red pepper flakes if using.
Whisk or shake until well combined.
Taste the dressing.
Want it sweeter? Add a little more maple syrup.
Want more tang? Add another splash of rice vinegar or lime juice.
Want more heat? Add more red pepper flakes.
3. Toss the Slaw
Pour the dressing over the vegetables.
Toss thoroughly until everything is lightly coated.
You can serve the slaw immediately while it is especially crisp, or refrigerate it for about 20 to 30 minutes to allow the flavors to mingle.
Sprinkle with toasted sesame seeds just before serving.
How to Toast Sesame Seeds
Toasting sesame seeds brings out their nutty flavor and makes a surprisingly big difference.
Place the seeds in a dry skillet over medium-low heat.
Cook for a few minutes, stirring or shaking the pan frequently.
Remove them as soon as they become lightly golden and fragrant.
Watch them closely because sesame seeds can burn quickly.
Allow them to cool before adding them to the slaw.
Easy Vegetable Additions
This recipe is meant to be flexible.
Add whatever crunchy vegetables you have available.
Try:
- Cucumber
- Radishes
- Daikon
- Snow peas
- Broccoli slaw
- Shredded Brussels sprouts
- Napa cabbage
- Bok choy
- Bean sprouts
- Thinly sliced red onion
- Jalapeño
- Green beans
- Water chestnuts
For even more color, add yellow or orange bell peppers.
Add Fruit
A little fruit can turn this slaw into something completely different.
Try adding:
- Mango
- Pineapple
- Mandarin oranges
- Apple
- Pear
- Fresh berries
Mango and lime are especially good with the sesame-ginger dressing.
Add Fresh Herbs
Fresh herbs bring another layer of flavor.
Try:
- Cilantro
- Mint
- Thai basil
- Green onions
- Chives
You can use one herb or combine several.
Make It Spicy
For a spicy slaw, add:
- Fresh jalapeño
- Thai chili
- Crushed red pepper flakes
- Sriracha
- Chili garlic sauce
- Chili crisp
You can stir the heat into the dressing or sprinkle it over individual servings.
Make It Creamy
If you prefer a creamy slaw, add a little vegan mayonnaise to the dressing.
Start with about 2 tablespoons vegan mayonnaise, then whisk in the sesame-ginger dressing.
Another option is to add a spoonful of creamy peanut butter.
The peanut butter version makes an especially delicious topping for noodle bowls.
Turn Asian Slaw Into a Full Meal
The basic slaw makes a great side dish, but it can easily become lunch or dinner.
Add:
- Shelled edamame
- Crispy tofu
- Tempeh
- Chickpeas
- Sesame tofu
- Cashews
- Peanuts
- Avocado
Serve everything over:
- Rice
- Quinoa
- Soba noodles
- Rice noodles
- Brown rice
- Lettuce cups
Now you've got a complete meal instead of just a side salad.
Vegan Asian Slaw Lettuce Wraps
Turn the slaw into easy lettuce wraps.
Use large lettuce leaves as the wrapper and fill them with:
- Asian slaw
- Crispy tofu
- Edamame
- Avocado
- Green onions
- Sesame seeds
Drizzle with extra dressing or spicy peanut sauce.
These make a great light lunch or appetizer.
Asian Slaw Tacos
Yes, tacos. 🌮
Fill soft tortillas with the slaw and add:
- Crispy tofu
- Black beans
- Avocado
- Mango
- Cilantro
- Lime
- Sriracha
The crunchy slaw gives tacos a fantastic texture.
Add It to Buddha Bowls
Asian slaw makes an excellent topping for a Buddha bowl.
Start with rice or quinoa.
Add tofu or edamame.
Then pile on the slaw.
Finish with avocado, sesame seeds, green onions, and extra dressing.
The crisp vegetables provide a nice contrast to roasted or cooked ingredients.
Add It to Sandwiches and Wraps
Use the slaw anywhere you'd normally use traditional coleslaw.
Try it in:
- Vegan sandwiches
- Wraps
- Burgers
- Tofu sandwiches
- Tempeh wraps
- Rice paper rolls
It adds crunch without making the meal feel heavy.
Noodle Bowl Variation
Turn this recipe into a cold noodle salad.
Cook rice noodles or soba noodles according to the package directions.
Rinse with cool water and drain thoroughly.
Toss the noodles with the Asian slaw.
Add edamame or crispy tofu.
Drizzle with additional sesame-ginger dressing.
Top with sesame seeds, green onions, cilantro, and crushed peanuts.
This makes a refreshing summer meal.
Peanut-Sesame Dressing Variation
For a richer dressing, whisk together:
- 2 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 2 to 4 tablespoons warm water
Add water gradually until the dressing becomes smooth and pourable.
This version is particularly good with tofu, noodles, edamame, and crunchy vegetables.
Meal Prep Tips
Asian slaw is excellent for meal prep because cabbage and carrots hold their texture better than many delicate salad greens.
For the best results, prepare the vegetables and dressing separately.
Store the dressing in a sealed container and toss individual portions when you're ready to eat.
If you want to prepare the entire slaw ahead of time, it will become softer as it sits.
That isn't necessarily a bad thing.
Some people actually prefer slaw after the vegetables have had time to absorb the dressing.
For maximum crunch, add the dressing shortly before serving.
Keep the Crunch
If you're making the slaw for a party or gathering, keep the dressing separate until closer to serving time.
You can prepare the vegetables several hours ahead and refrigerate them.
Add the dressing, toss, and garnish with sesame seeds shortly before serving.
Make It a Garden Slaw
This is another recipe that can follow the seasons.
A summer garden may provide:
- Cabbage
- Carrots
- Cucumbers
- Bell peppers
- Snap peas
- Green onions
- Cilantro
A cool-season garden might provide:
- Napa cabbage
- Carrots
- Radishes
- Broccoli
- Snow peas
- Green onions
The dressing stays essentially the same while the vegetables change with the garden.
That's one of the easiest ways to keep simple recipes interesting throughout the year.
Tips for the Best Vegan Asian Slaw
Slice everything thinly.
Thin vegetables are easier to eat and allow the dressing to coat every bite.
Dry the vegetables well.
Excess water can dilute the dressing.
Don't drown the slaw.
Start with most of the dressing and add more as needed.
Toast the sesame seeds.
It takes only a few minutes and adds a deeper nutty flavor.
Let the slaw rest if you have time.
Even 20 minutes allows the flavors to develop.
Add delicate ingredients later.
Avocado, fresh herbs, and fruit are best added shortly before serving.
Taste before serving.
Cabbage varies in sweetness and bitterness, so your dressing may need a small adjustment.
Storage
Store leftover slaw in a covered container in the refrigerator.
Because the vegetables continue absorbing the dressing, the texture will become softer over time.
For the freshest texture, enjoy within a few days and keep any extra dressing separate when possible.
If you add avocado or fruit, those ingredients may shorten the slaw's best-quality window.
Technical Recipe Note
The amount of dressing needed can vary depending on how finely the vegetables are shredded and how tightly they are packed into measuring cups. Start with about three-quarters of the dressing, toss thoroughly, then add more as needed. If the dressing tastes too sharp, add a little more maple syrup. If it tastes too sweet, add another splash of rice vinegar or lime juice.
