Light, bright, and deliciously straightforward — this Asian Slaw is exactly the kind of side I turn to when I want something crisp that plays well with big flavors. It comes together in one bowl, which means less fuss and more time to focus on the main dish. Whether you’re plating this with grilled proteins or serving it as a quick lunch, it pulls a salad into weeknight workhorse territory.

I love how the toasted sesame elements give an immediate sense of depth without heavy dressing. The vinegar and sugar balance keeps it lively, and the Napa cabbage stays crunchy, even after a short rest in the fridge. It’s forgiving, fast, and honest — a recipe you can trust when time is limited but taste matters.

Below you’ll find everything you need: clear ingredient notes, step-by-step instructions taken directly from the tested method, and practical tips for texture, storage, and small seasonal changes. No guessing, just a reliable bowl of slaw that sings.

What You’ll Gather

4 cups shredded Napa cabbage — the crunchy base; Napa is milder and more tender than green cabbage.
1 carrot, shredded — adds sweetness, color, and a slightly firmer crunch.
4 green onions, white and green parts chopped — provides fresh allium flavor; use both parts for contrast.
3 tablespoons toasted sesame seeds — toasted seeds add nutty aroma and quick crunch.
3 tablespoons toasted sesame oil — the primary flavoring oil; it gives that signature sesame depth.
2 tablespoons rice vinegar — bright acid that cuts through the oil and lifts the slaw.
1 teaspoon sugar — balances the vinegar and rounds the flavors.
½ teaspoon kosher salt — seasons everything; adjust to taste when you finish tossing.

Asian Slaw Made Stepwise

In a large bowl, combine 4 cups shredded Napa cabbage, 1 shredded carrot, 4 chopped green onions (white and green parts), and 3 tablespoons toasted sesame seeds.
In a small bowl, whisk together 3 tablespoons toasted sesame oil, 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon kosher salt until the sugar begins to dissolve.
Drizzle the dressing evenly over the cabbage mixture.
Toss the slaw gently with tongs or two forks until everything is evenly coated.
Taste and, if desired, add a small additional amount of sugar, kosher salt, or sesame oil a little at a time, then toss again.
Serve right away, or transfer to an airtight container and refrigerate for up to overnight.

What Sets This Recipe Apart

This slaw relies on technique and restraint rather than a long list of components. The toasted sesame oil and seeds are the loud notes; everything else supports them. Because the dressing is oil-forward but light in volume, the cabbage retains its texture instead of collapsing under heavy liquid. That balance lets you prep in advance without losing the crunch you want in a good slaw.

Another strength is simplicity. There are no complex emulsions to stabilize; the dressing is basically vinaigrette-style but kept intentionally light. It’s a quick, repeatable formula that performs consistently — whether you’re making a single bowl for dinner or scaling it for a gathering.

Texture-Safe Substitutions

If you prefer a softer bite from the cabbage, massage the shredded Napa briefly with a finger pinch of the kosher salt for 30–60 seconds to break down fibers without cooking.
For a milder, less crunchy carrot presence, very finely grate instead of shredding; it integrates more seamlessly with the cabbage.
To spread sesame flavor without the crunch of whole seeds, lightly crush or grind the toasted sesame seeds and stir them into the dressing so the oil can extract extra aroma.
If you find the green onion texture too assertive, use only the white parts thinly sliced; they give the aromatic impact with less fibrous bite.

Setup & Equipment

Large mixing bowl — big enough to toss without spillage.
Small bowl for the dressing — or a jar if you prefer to shake the dressing together.
Tongs or two forks for tossing gently.
Sharp knife and cutting board for prep.
Box grater or mandoline for shredding the cabbage and carrot evenly.
Airtight container for storing leftovers.

What Not to Do

Don’t drown the cabbage in dressing. The recipe gives an amount meant to coat, not soak. Too much dressing makes the slaw limp and unappealing.

Avoid over-tossing. Rough handling breaks down the vegetables and releases water, which thins the dressing and ruins texture. Toss gently until everything is evenly coated; a few tidy turns with tongs are more than enough.

Also, skip adding too much sesame oil at once. Sesame oil is potent. Add any extra in very small increments and taste as you go to prevent it from overpowering the dish.

Holiday & Seasonal Touches

This slaw is a useful canvas for seasonal pairings. In cooler months, serve it alongside roasted or braised mains where the bright acidity and sesame notes cut through richness. In warmer months, keep it chilled and let it provide a refreshing contrast to grilled foods.

For subtle seasonal flair without changing the ingredient list, slightly increase the toasted sesame seeds for more texture, or add an extra splash of rice vinegar for a brighter, more citrus-like lift. Both tweaks are small but effective for matching the slaw to heartier or lighter menus.

Flavor Logic

Understanding the role of each component makes it easier to adjust confidently. The Napa cabbage is the neutral, crunchy foundation. Carrot and green onion provide sweetness and aromatics. Toasted sesame oil supplies rich, toasty fat that carries the sesame flavor, while toasted sesame seeds add textural punctuation and an extra layer of aroma.

Rice vinegar gives necessary acidity to balance the oil and bring lift to the overall bowl. Sugar tames the vinegar’s sharpness and helps marry the flavors. Kosher salt is the final equalizer — it amplifies the other ingredients and ties everything together.

Cooling, Storing & Rewarming

This slaw is best served right away when you want the freshest crunch. That said, it keeps well in the refrigerator for short-term storage. Follow step 6 of the method: transfer the slaw to an airtight container and refrigerate for up to overnight. Beyond that, the vegetables will start to soften and lose their optimal texture.

If you make it ahead, take it out of the fridge 10–15 minutes before serving and give it a gentle toss to redistribute any dressing that settled. Reheating is not recommended — this is a cold slaw and heating will wilt the cabbage and change the intended texture.

Asian Slaw FAQs

How long can I make this ahead of time? Refrigerated in an airtight container, this slaw will stay good for up to overnight. For the best crunch, make it the same day you plan to serve it.

Can I adjust the sweet-tart balance? Yes. Taste after the first toss, then add a small additional amount of sugar or rice vinegar, a little at a time, until it suits your palate.

What if the dressing separates? That can happen with oil-forward dressings. A gentle toss before serving re-coats the slaw. If you prefer a more homogenous dressing, whisk the sugar into the vinegar and salt thoroughly before adding oil, then whisk the oil in slowly to help the mixture come together.

Will the cabbage get soggy? Not immediately. Because the dressing is light in volume, the cabbage keeps its crunch for serving and short-term storage. Over time, even this slaw will soften; that’s why overnight storage is the recommended limit.

Hungry for More?

If you enjoyed this slaw, try pairing it with simply cooked proteins or letting it brighten a sandwich or grain bowl. It’s a flexible, no-fuss side that improves nearly any plate with a quick hit of texture and sesame flavor.

If you want help adapting it to a specific meal or dietary need, tell me what you’re serving it with and I’ll suggest small, practical tweaks so everything on the plate sings together.

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Asian Slaw

A quick, crunchy Asian-style slaw with Napa cabbage, carrot, green onions, and a toasted sesame dressing.

Prep Time10

Cook Time7

Total Time17

Course: Salad

Cuisine: Asian

Servings: 4 servings

Ingredients

4 cupsshredded Napa cabbage
1 carrot shredded
4 green onions white and green parts chopped
3 tablespoonstoasted sesame seeds
3 tablespoonstoasted sesame oil
2 tablespoonsrice vinegar
1 teaspoonsugar
1/2 teaspoonkosher salt

Instructions

In a large bowl, combine 4 cups shredded Napa cabbage, 1 shredded carrot, 4 chopped green onions (white and green parts), and 3 tablespoons toasted sesame seeds.
In a small bowl, whisk together 3 tablespoons toasted sesame oil, 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon kosher salt until the sugar begins to dissolve.
Drizzle the dressing evenly over the cabbage mixture.
Toss the slaw gently with tongs or two forks until everything is evenly coated.
Taste and, if desired, add a small additional amount of sugar, kosher salt, or sesame oil a little at a time, then toss again.
Serve right away, or transfer to an airtight container and refrigerate for up to overnight.