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This crunchy Asian cabbage slaw has earned its place as my ultimate potluck and weeknight side It bursts with layers of crisp texture and the sesame dressing is so addictive that I have been known to eat it straight from the bowl Leftovers never stick around for long in my fridge because this dish delivers a pop of flavor with every single bite
There is something about the combination of nutty toasted sesame and crisp cabbage that keeps me coming back My friends now request that I bring this to barbecue nights and it has become a tradition in our house
Ingredients
- Green cabbage: sliced thinly for the crisp slaw base Choose a firm head with tight leaves for best crunch
- Red cabbage: adds color and extra crunch Its flavor is slightly peppery and bright
- Carrots: bring sweetness and a vivid orange pop Look for firm carrots without cracks or woody ends
- Scallions: mild onion kick both green and white parts Slice thin for even flavor
- Fresh cilantro: brightens things up with herbal notes Use only if you love it
- Toasted sliced almonds or cashews: for deep nutty crunch Toasting the nuts yourself gives incredible aroma
- Toasted sesame seeds: help drive that nutty roasted flavor Opt for white or black
- Crunchy chow mein noodles: optional for extra texture and a bit of fun
- Rice vinegar: gives the tangy backbone to the dressing Choose unseasoned for best results
- Toasted sesame oil: is the key flavor here Nutty and aromatic Make sure it is labeled toasted
- Light vegetable oil: balances the sesame without overpowering Stick to neutral oils
- Tamari or soy sauce: provides umami savoriness Tamari is gluten free soy sauce is a classic
- Maple syrup or honey: rounds out the tartness Use real maple or runny honey for best flavor
- Freshly grated ginger: brings zing and gentle heat Look for plump unshriveled ginger roots
- Garlic: optional but highly recommended for savory complexity Use a small fresh clove and grate or mash it
Step-by-Step Instructions
- Prepare the Sesame Vinaigrette:
- In a small bowl or jar whisk rice vinegar toasted sesame oil light vegetable oil tamari maple syrup ginger and garlic until fully blended If making ahead cover and refrigerate to let flavors mingle
- Assemble the Slaw:
- Add green cabbage red cabbage carrots scallions and cilantro to your largest salad bowl Toss gently with clean hands or salad tongs until all the veggies look evenly mixed
- Dress the Slaw:
- Pour the sesame vinaigrette evenly over the cabbage mixture just before you are ready to serve Toss for a full minute so every shred of cabbage is glossy and coated This step locks in crunch
- Add the Crunch:
- Scatter toasted almonds or cashews over the salad then sprinkle on sesame seeds and chow mein noodles if using Toss gently just to mix in the toppings and serve up right away
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My favorite ingredient is the toasted sesame oil Its powerful aroma transforms the whole salad The first time I served this slaw my kids went back for seconds before even trying the main dish and I take that as high praise
Storage Tips
If you want to prep ahead keep the chopped vegetables and dressing in separate airtight containers The slaw base stays fresh and crisp up to three days in the fridge Only mix in the vinaigrette and crunchy toppings right before serving to preserve texture Leftovers after dressing will still taste great for about one day but the cabbage will soften
Easy Ingredient Swaps
No cilantro on hand You can use fresh mint or basil for a different herbal note Almonds and cashews both work beautifully and peanuts also add a satisfying crunch For a soy free version try coconut aminos in place of tamari Maple syrup or honey are both delicious but agave nectar works if you prefer a vegan salad
Serving Suggestions
This slaw is right at home alongside grilled chicken tofu crispy fish or stir fries For a light lunch I often pile it into lettuce cups or wrap it in rice paper for the best summer rolls It also makes a fantastic sandwich topper Try it on pulled pork or tofu banh mi for unbeatable texture
A Bit of History
Cabbage salads like this have roots in both Asian and Californian cooking traditions where shredded vegetables meet savory sweet dressings The sesame vinaigrette draws on flavors common in Japanese Korean and Chinese home cooking Over time versions like these have become beloved staples in modern kitchens everywhere
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Frequently Asked Questions
- → What gives this slaw its signature crunch?
The combination of fresh green and red cabbage, carrots, and optional chow mein noodles delivers serious crunch in every bite.
- → Can I substitute the nuts for something else?
Yes, you can skip nuts entirely or use pumpkin or sunflower seeds as an alternative for extra texture.
- → What type of sesame oil is best?
Toasted sesame oil is recommended for its rich, nutty aroma and deep flavor that enhances the dressing.
- → How far in advance can I prepare the slaw?
You can prep the vegetables and dressing ahead, but toss everything together just before serving to keep it crunchy.
- → Is it necessary to add cilantro?
No, cilantro is optional. It adds freshness, but you can omit it or use parsley if preferred.
- → Can this dish be served as a main course?
Yes, add grilled chicken, tofu, or shrimp for extra protein to turn this flavorful slaw into a satisfying main.