Recently I’ve become mildly obsessed with simple, homemade chopped salads like this chopped Greek salad, rainbow veggie salad, and now this easy Asian salad recipe (aka Asian slaw). It combines crisp, crunchy veggies, roasted peanuts and sesame seeds, and a simple but super aromatic, slightly sweet, and tangy Asian sesame dressing. The resulting dish lies somewhere between an Asian chopped salad recipe and an Asian slaw recipe – and I’m 100% on board! The combination of rainbow veggies makes for a gorgeous dish and is absolutely packed with vitamins, minerals, and antioxidants. With plenty of fiber, heart-healthy fats, and plant-based protein, too, this Asian chopped salad is an impressively healthy option for picnics, BBQs, potlucks, and your lunch and dinner table!
What is Asian slaw?
Like regular coleslaw, this Asian slaw recipe is cabbage and carrot-based and made with finely shredded veggies. However, that’s where the similarities end. Unlike regular coleslaw, this recipe ditches the heavy mayo-based dressing in favor of a super delicious, sweet-savory ginger sesame dressing made with olive oil, rice vinegar, sesame oil, and soy sauce. Asian coleslaw salad is also far more colorful, packing in veggies such as bell pepper, edamame, and sugar snap peas. It also boosts flavor with the addition of fresh herbs like mint and green onion. The result is a lighter and healthier salad than a traditional slaw and packed with tons of macro and micronutrients. You can also easily tweak the flavors and ingredients in this Asian-style slaw for a versatile, all-purpose side salad that pairs with many types of Asian cuisine, like Thai, Chinese, Japanese, Vietnamese, etc. If you enjoy this crunchy Asian slaw recipe, you might also enjoy this Asian broccoli salad or carrot raisin salad!
The ingredients
Cabbage: This Asian cabbage salad uses a combination of both green and red cabbage. Savoy cabbage or napa cabbage would also work. Carrot: You can shred it yourself or buy pre-shredded carrot. Bell pepper: I recommend using yellow, orange, or red bell pepper for brightness and crunch. Avoid green, as it’s more bitter. Edamame: You can buy these shelled in the section with pre-prepared veggies or in the freezer section. I recommend using organic. Sugar snap peas: Alternatively, mange tout would work very well. You can use them raw or blanched. Herbs: I love using green onions (scallions) and mint. However, you could substitute the mint with Thai basil or cilantro. Nuts/Seeds: I used a combination of roasted peanuts (or cashews/ almonds) and sesame seeds, both unsalted. Omit the peanuts for a nut-free version. Asian dressing for the slaw: I used a batch of my Asian salad dressing. This 5-minute dressing requires just a few ingredients. It includes classic Asian flavors like ginger, garlic, rice vinegar, soy sauce, lime juice, and sesame oil. It’s also fairly versatile and can become creamy, brighter, spicy, etc.
Optional add-ins
This easy Asian slaw salad recipe is super versatile. Along with the substitutes listed above, here are several mix-ins that you could experiment with for even more flavor and texture!
Lettuce: Add some shredded iceberg or romaine lettuce to the Asian salad recipe for more bulk and to adapt this from more of a cabbage slaw to a salad recipe. Cucumber: De-seed it if necessary and finely shred/julienne. Broccoli: Blanch the broccoli and shred it into the salad for extra nutrients and antioxidants. Other veggies: Cauliflower, mushrooms, radish, Bok Choy, and zucchini could also work in the salad. Fruit: The various flavors in this Asian chopped salad recipe pair well with sweet ingredients, too, like mango cubes or mandarin. Noodles: You could add regular or crunchy noodles. I love using egg noodles or rice noodles. Asian slaw with ramen noodles will also work (I like to toast them, crush them, and sprinkle them over the salad for more crunch). Crispy elements: Sprinkle crispy wonton strips or crispy onions/shallots over the salad just before serving for a crispy crunch. Egg: You could mix in some hard-boiled eggs. Protein: To boost this salad into a complete meal, you could add some marinated tofu or tempeh, shrimp, grilled salmon, chopped grilled chicken breast, etc.
Top Tip: You could double the Asian slaw dressing and use the second part as a marinade for your protein of choice.
How to make Asian salad
First, prepare the Asian salad dressing, whisk it well, and set it to one side to “marinate.’ Then, rinse and finely shred (with a knife, mandoline, or slicing disk in a food processor) the cabbage, thinly slice the bell pepper and sugar snap peas into strips, and either shred or julienne the carrot. Also, thinly slice the green onion – both the green and white parts. Then add all the chopped vegetables to a large bowl. Then, prepare the peanuts and sesame seeds. Do this separately in a dry pan, toasting them over medium heat until browned and fragrant. You can then slightly chop the peanuts or keep them whole. Finally, pour the dressing over the veggies and toss with the sesame seeds and peanuts. Top with the mint. Then serve and enjoy!
Storage instructions
Make ahead: You can prepare the Asian salad dressing several days in advance. You can also pre-chop the veggies and store them in airtight containers in the fridge for a couple of days. Store: Once assembled, like many slaws, this Asian cabbage salad is best enjoyed quickly. However, any leftovers can be stored for 2-3 days before the salad becomes soggy. Leave the peanuts out until just before serving; otherwise, they go soft. I don’t recommend trying to freeze the Asian cabbage salad because all the fresh veggies will become mushy upon thawing.
How to serve Asian salad
You can enjoy this Asian slaw as a healthy side dish or main. Here are a few dishes you might enjoy pairing it with:
Rice paper rolls, Rice paper dumplings, gyoza or sushi. Fish cakes. Coconut shrimp. Grilled proteins like fish, chicken, shrimp, or tofu/tempeh. Grains like quinoa or brown rice. Poached egg, to serve over the top. In or alongside tacos. To top or alongside burgers. Add to buddha bowls. With Thai red curry or green curry.
Recipe notes
Cut down on prep: You could use pre-prepared veggies like shredded carrots and chopped peppers. You could also use a pre-prepared coleslaw mix. Time saver hack: Rather than hand chopping all the veggies, you can use a slicing disk in your food processor OR a mandoline. Don’t skip the toasting: This step helps to add SO much flavor to the peanuts and sesame seeds and only takes 2-3 minutes. Adjust the ratio: Use more or less of any ingredient to personal preference. Allow it to marinate: Overall, this Asian cabbage slaw is best eaten fresh when it’s at its crunchiest. However, I highly recommend allowing the veggies and sesame dressing to meld and marinate for 30 minutes before serving it for the best flavor. Adjust to taste: The Asian slaw dressing is super simple to adjust to your taste, whether you want it sweeter, tangier, with some spice, creamy, etc.
More simple salad recipes
Simple eggplant salad Lebanese Fattoush salad The best quinoa salad 5-minute broccoli apple salad
You might also enjoy browsing through my complete collection of salad recipes! If you try this simple crunchy Asian salad recipe (Asian slaw), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
