Asian Slaw (Not Soggy!)

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5 from 57 votes

This Asian Slaw combines green cabbage, shredded carrots, green onions, cilantro, and toasted sesame seeds with a tangy dressing made from rice vinegar, toasted sesame oil, tamari, honey, garlic, and fresh ginger. The recipe includes a salting step to remove excess moisture from the cabbage, keeping the slaw crisp rather than soggy. The balance of fresh vegetables and a slightly sweet and savory dressing offers a refreshing side dish with light crunch and bright flavors.

Prep Time

20 mins

Total Time

20 mins

Servings: 6

Calories: 153 kcal

Course: Salad

Cuisine: Asian

Ingredients

Slaw Ingredients

1 medium head green cabbage (about 1.5 pounds shredded)
2 carrot peeled and shredded
3 green onions , chopped
1 cup cilantro chopped, fresh
2 tablespoons sesame seeds (optional)

Asian Slaw Dressing

3 tablespoons rice vinegar
2 tablespoons sesame oil see notes, toasted
1 tablespoon tamari (or soy sauce)
¼ cup honey
1 clove garlic , minced
1 inch ginger minced, fresh
¼ teaspoon red pepper flakes optional; for spice, crushed

Instructions

Cup of Yum

For a less watery/soggy salad, start by arranging a colander in a large bowl.(You can also use a salad spinner to make the process easier.) Place the cabbage in the colander and sprinkle with 2 teaspoons of fine sea salt. Toss well, then let the salad rest for up to 2 hours, or at least 30 minutes. The cabbage will sweat and start to release excess water.
While you wait for that, prepare the dressing. In a mason jar with a lid, combine the vinegar, oil, tamari, honey, garlic, ginger, and red pepper flakes. (Note: Use a microplane to finely mince the garlic and ginger into the jar.) Stir until the honey fully dissolves, then set aside. You can store this with a lid in the fridge for up to 5 days to make it in advance.
When you're ready to use the cabbage, remove the colander from the bowl and rinse the salted cabbage under running water. This is a crucial step to remove the excess salt. Run it through the salad spinner, if using, to remove excess water after rinsing it. Or, press it dry with a towel. This will give you crunchy cabbage that won't get soggy in the dressing.
Transfer the drained cabbage to a large bowl and top with shredded carrots, green onion, and cilantro. Stir the dressing well, then pour a ⅓ cup of it over the salad. Toss well, and give the salad a taste. Add more dressing as needed, until the salad is flavorful. (You may want to use all of it, but everyone's taste buds are different.) The salad is ready to serve right away; garnish with sesame seeds, if desired.
Leftover dressed salad can be stored in an airtight container in the fridge for up to 3 days. Stir well again before serving, to make sure the dressing is well distributed.

Notes

Salting the cabbage ahead removes excess moisture, preventing a soggy slaw.
Rinse the salted cabbage thoroughly to eliminate extra salt before mixing with dressing.
The dressing can be prepared up to 5 days in advance and refrigerated.
Use apple cider vinegar if rice vinegar is unavailable.
Add 1/4 cup almond or peanut butter to the dressing for a creamy variation.
For a vegan version, replace honey with maple syrup or agave nectar.

Nutrition Information

Calories 153kcal (8%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 2g (10%) Sodium 214mg (9%) Potassium 388mg (8%) Fiber 5g (20%) Sugar 18g (36%) Vitamin A 3810IU (76%) Vitamin C 59mg (66%) Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 153

% Daily Value*

Calories	153kcal	8%
Carbohydrates	24g	8%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	2g	10%
Sodium	214mg	9%
Potassium	388mg	8%
Fiber	5g	20%
Sugar	18g	36%
Vitamin A	3810IU	76%
Vitamin C	59mg	66%
Calcium	103mg	10%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.