Asian Slaw with Sesame Ginger Dressing

Asian Slaw with Sesame Ginger Dressing

Mouthwatering coleslaw with red cabbage, carrots, and quinoa in a sweet and savory Asian slaw dressing. This salad always disappears fast!

Ingredients

  • 1/3 cup Cashews

    chopped

  • 1 tablespoon Sesame Seeds

    black or white

  • 3 cups Red Cabbage

    1/3 pound shredded

  • 3 cups Napa Cabbage or Green Cabbage

    1/3 pound shredded

  • 1 cup Cooked Quinoa
  • 1 cup Carrots

    1/4 pound shredded

  • 1/4 cup Fresh Cilantro

    chopped

  • 2 Green Onions

    thinly sliced

  • 1/4 cup Unseasoned Rice Vinegar
  • 1 tablespoon Maple Syrup

    or preferred sweetener

  • 2 teaspoons Soy Sauce

    or Tamari

  • 1 teaspoon Fresh Ginger

    finely grated

  • 2 cloves Garlic

    minced

  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Sesame Oil

    light or dark

  • Sea Salt
    to taste
  • Black Pepper
    to taste

Directions

  1. 1

    To toast CASHEWS and SESAME SEEDS via oven or stovetop:OVEN: Preheat oven to 350°F. Place nuts and seeds on a baking sheet and bake 3-5 minutes until toasted.STOVETOP: Place nuts and seeds in a small skillet over medium heat and heat about 3 minutes until toasted, stirring as neededTransfer to a plate to cool completely. Cover and store at room temperature until ready to serve.

  2. 2

    To make the slaw, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS in a large mixing bowl. Cover and refrigerate until ready to dress and serve.

  3. 3

    To make the dressing, combine RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC in a mixing bowl. Slowly drizzle in OLIVE OIL and SESAME OIL, and whisk or blend until well-combined. Add SALT and PEPPER to taste.

  4. 4

    Cover and refrigerate until ready to dress and serve.

  5. 5

    To serve, add toasted nuts and seeds to the salad. Add the dressing and toss to combine.

  6. 6

    Store dressed slaw in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.

Asian Slaw with Sesame Ginger Dressing

Asian Slaw with Sesame Ginger Dressing

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About this Recipe

Looking for a vibrant, flavor-packed salad that always disappears fast? This Asian Slaw with Sesame Ginger Dressing delivers mouthwatering crunch and savory-sweet notes with every single bite, making it an instant favorite.

What makes this slaw truly special is the thoughtful combination of crisp red and Napa cabbages with satisfying cooked quinoa, all brought together by a bright, punchy sesame ginger dressing. It’s a dynamic mix of textures and flavors that elevates simple ingredients into something extraordinary, promising a delightful side dish or light meal that’s far from ordinary.

You'll discover a delightful interplay of textures, from the crispness of shredded cabbage and carrots to the tender chew of quinoa and the delightful crunch of toasted cashews and sesame seeds. The dressing, a harmonious blend of unseasoned rice vinegar, maple syrup, soy sauce, fresh ginger, and garlic, offers a perfect balance of sweet, savory, and tangy notes, brightened by the aromatic sesame oil. Each forkful is a refreshing explosion of flavor that will leave you wanting more.

Feel free to customize your Asian Slaw to suit your pantry or preferences. If you don't have Napa cabbage, an equal amount of green cabbage works beautifully. For a different crunch, try peanuts or almonds instead of cashews, or omit nuts entirely for an allergy-friendly option. You can also swap maple syrup for another liquid sweetener you prefer, and Tamari is a perfect gluten-free alternative to soy sauce.

This irresistible Asian Slaw makes a fantastic accompaniment to grilled chicken, fish, or tofu, or it can stand alone as a light and satisfying main course. It's a wonderful addition to potlucks, picnics, or any meal needing a burst of fresh, vibrant flavor.

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