Name: Irresistibly Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 4 cups shredded green cabbage (can substitute with Napa cabbage); 2 cups shredded red cabbage (can substitute with more green cabbage); 2 medium carrots, shredded or julienned; 2 cups broccoli florets (can substitute with snap peas); 1 bunch green onions (can substitute with chives); 1 cup crispy chow mein noodles or fried wonton strips (for gluten-free, use roasted sunflower seeds); 2 tablespoons sesame seeds (can use crushed peanuts as an alternative); ¼ cup rice vinegar (can substitute with apple cider vinegar); ¼ cup soy sauce (use tamari for gluten-free); 2 tablespoons honey (can use maple syrup for vegan); 2 tablespoons toasted sesame oil (do not substitute with regular oil); 2 tablespoons neutral oil like canola or vegetable; 1 tablespoon grated fresh ginger (ground ginger can work); 1 clove minced garlic (optional); 1 lime, juiced (can substitute with lemon juice); 1 teaspoon sriracha (optional, to taste)

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Introduction

This Irresistibly Crunchy Asian Cabbage Slaw is a vibrant, fresh salad bursting with texture and flavor. Tossed in a tangy sesame dressing and topped with crisp noodles and seeds, it’s perfect as a side or light meal that’s quick to prepare.

A tall pile of colorful salad sits on a white plate with a textured rim, placed on a white marbled surface. The salad has three main layers: the bottom layer has light green cabbage strips, the middle layer shows bright orange carrot sticks mixed with purple cabbage slices, and the top layer has finely chopped green onions sprinkled over everything. The entire salad is covered with small white sesame seeds, adding texture and contrast. The background is softly blurred, making the fresh, vibrant colors of the salad stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded green cabbage (can substitute with Napa cabbage)
2 cups shredded red cabbage (can substitute with more green cabbage)
2 medium carrots, shredded or julienned
2 cups broccoli florets (can substitute with snap peas)
1 bunch green onions (can substitute with chives)
1 cup crispy chow mein noodles or fried wonton strips (for gluten-free, use roasted sunflower seeds)
2 tablespoons sesame seeds (can use crushed peanuts as an alternative)
¼ cup rice vinegar (can substitute with apple cider vinegar)
¼ cup soy sauce (use tamari for gluten-free)
2 tablespoons honey (can use maple syrup for vegan)
2 tablespoons toasted sesame oil (do not substitute with regular oil)
2 tablespoons neutral oil like canola or vegetable
1 tablespoon grated ginger (fresh preferred, ground can work)
1 clove minced garlic (optional)
1 lime, juiced (can substitute with lemon juice)
1 teaspoon sriracha (optional, to taste)

Instructions

Step 1: Shred the green and red cabbage, julienne the carrots, chop the broccoli into florets, and slice the green onions.
Step 2: In a mixing bowl, whisk together the rice vinegar, soy sauce, honey, toasted sesame oil, neutral oil, grated ginger, minced garlic, lime juice, and optional sriracha until well combined.
Step 3: Add the prepared cabbage, carrots, broccoli, and green onions to the dressing. Toss everything together until evenly coated.
Step 4: Just before serving, sprinkle the slaw with crispy chow mein noodles or fried wonton strips and sesame seeds to add a satisfying crunch.
Step 5: Serve immediately for the best texture or refrigerate the slaw and dressing separately until ready to serve.

Tips & Variations

For extra flavor and texture, sprinkle crushed peanuts on top just before serving.
Keep the crunchy toppings separate until serving to maintain their crispness.
Swap out broccoli for snap peas if you prefer a sweeter crunch.
Use tamari and roasted sunflower seeds for a gluten-free version.
Adjust the sriracha to your spice preference or omit for a mild slaw.

Storage

Store the slaw and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss with dressing and add crunchy toppings just before serving to keep textures fresh. Reheating is not recommended as the slaw is best enjoyed cold and crisp.

How to Serve

A large mound of colorful shredded salad sits in the center of a white plate with ridged edges. The salad layers include light green cabbage, purple cabbage, thin orange carrot strips, and chopped green onions mixed evenly throughout. The whole pile is sprinkled with small white sesame seeds, and a glossy, dark brown dressing pools slightly around the base. The plate rests on a surface with a white marbled texture, with a softly blurred kitchen background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

Yes, prepare the vegetables and dressing separately and store in the refrigerator. Combine and add crunchy toppings just before serving to keep everything fresh and crisp.

What can I use instead of sesame oil?

To maintain the authentic flavor, use toasted sesame oil as it provides a distinctive nutty aroma. Regular oils do not substitute well and may affect the taste.