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Tongs serving up a portion of Asian slaw.

Asian Slaw

This Asian slaw is a blend of cabbage, carrots, bell peppers, almonds and fresh herbs, all tossed in a homemade sesame ginger dressing. A fresh and delicious side dish that pairs well with chicken, seafood and beef.
Course Salad
Cuisine Asian
Prep Time 25 minutes
Cook Time 1 minute
Total Time 26 minutes
Servings 6 servings
Calories 177kcal
Author Sara Welch


For the salad

  • 3 cups green cabbage shredded
  • 1 cup purple cabbage shredded
  • 1 cup carrots shredded
  • 3/4 cup bell peppers thinly sliced, red, yellow or a combination of colors
  • 1/4 cup sliced green onions plus more for garnish if desired
  • 1/4 cup cilantro leaves coarsely chopped, plus more for garnish if desired
  • 1/2 cup sliced almonds toasted
  • 2 teaspoons sesame seeds

For the dressing

  • 2 tablespoons vegetable oil
  • 1/4 cup rice vinegar
  • 1/4 cup hoisin sauce
  • 1 teaspoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ginger finely grated
  • 1 tablespoon toasted sesame oil
  • salt and pepper to taste


  • Place the green cabbage, purple cabbage, carrots, bell peppers, green onions, cilantro and almonds in a large bowl.
  • Combine all dressing ingredients in a small bowl; whisk until well combined.
  • Pour the dressing over the cabbage mixture. Toss to coat evenly. Sprinkle the sesame seeds over the slaw.
  • Garnish with additional green onions and cilantro if desired, then serve immediately, or refrigerate for up to 4 hours.



Calories: 177kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 379mg | Potassium: 287mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4392IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 1mg