Easy Asian Slaw

A crunchy Asian Slaw that will steal the show at dinnertime. Colorful. Herby. Zingy. Let this Asian-inspired slaw be the star of your table.   The riot of flavors.  The rainbow of colors.  And that crunchy, toothsome bite!  YUM!

Asian Slaw

A fresh and bright Asian-inspired coleslaw is what we all need!

A combination of red and green cabbage, alongside carrots and a ton of fresh herbs — this is the bright and crunchy salad that will perk up everything at the table!

Bring to a potluck and serve alongside ribs, burgers, brisket, and fried chicken. The perfect balance to rich mains and heavy fried foods.


  • Red and green cabbage. A combination keeps the salad colorful.
  • Carrots. For more color and crunch.
  • Chili pepper. I like red fresno chili pepper but jalapeno, serano, and even thai bird chilies work well, too. The Thai chili will be very spicy fyi.
  • Green onions, Cilantro, Mint. A generous heaping of aromatic herbs makes the salad special! Don’t skimp on the quantity.  You want enough so that every bite is herbaceously delicious.  
  • Dressing. A vibrant and flavorful Asian-inspired dressing with rice vinegar, soy sauce, honey, sesame seed oil, sesame seeds, and fresh garlic and ginger.
Asian Slaw | The Subversive Table


  1. Prep the vegetables. Finely shred the cabbage. Chop the herbs. Julienne the carrot. Place in a bowl and set aside.
  2. Make the dressing. Add ingredients for the dressing in a jar. Shake to emulsify. Add directly on top.
  3. Mix and enjoy! Mix together the vegetables and dressing. Serve immediately!

PRO Tips:

  • Use pre-cut coleslaw mix. The most challenging part of Asian Slaw will be chopping the vegetables.  But if you’re in a rush, ready-made, pre-cut cabbage can save the day— like the kind used for coleslaw.  Here, I used a combination of red and green cabbage.  But you can use what you like and what’s readily available in your part of the world. 
  • Taste best the day it’s made. Add dressing right before serving.
Asian Slaw | The Subversive Table

More Salad recipes:

asian slaw ingredients in black bowl

Asian Slaw

The Subversive Table | Lis Lam
A good salad can steal the show.  Like this one.  Colorful.  Crunchy.  Herby.  Zingy.  Let this Asian-inspired slaw be the star of your table.      
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 8
Calories 183 kcal



  • 6-7 cups combination red and green cabbage thinly shredded
  • 2 carrots julienned
  • 2 green onions chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup mint chopped
  • 1 red chile pepper chopped (optional)


  • 1/4 cup rice vinegar
  • 1/2 cup neutral oil I used grapeseed
  • 2 Tbsp soy sauce not the low-sodium kind
  • 1 Tbsp honey
  • 1 Tbsp sesame seeds
  • 1 Tbsp sesame oil
  • 2 garlic cloves minced
  • 1 inch ginger minced


  • Prep vegetables. Thinly slice cabbage. Julienne carrot. Chop the herbs. Add vegetables to a large salad bowl and set aside.
  • Make dressing.  Measure and place all ingredients in a jar. 
  • Mix vegetables and dressing together.  Shake contents of dressing in a jar to emulsify.  Pour on top of vegetables.  Toss and serve immediately.  


* Tastes best the day that it’s made.  The leftovers will still be delicious but noticeably wilted. 


Serving: 0gCalories: 183kcalCarbohydrates: 9gProtein: 2gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 274mgPotassium: 197mgFiber: 2gSugar: 5gVitamin A: 2776IUVitamin C: 30mgCalcium: 46mgIron: 1mg
Keyword Asian, Salad, Slaw
Tried this recipe?Let us know how it was!
30 minutes, All Recipes, Asian, Potluck, Salad, Side

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