I’m delighted to share this vibrant, crunchy slaw that brings together crisp cabbage, colorful veggies and a tangy-sweet sesame dressing. It’s the kind of side dish I turn to when I want something fresh and full of flavor—whether it’s paired with grilled meats, tacos or rice bowls.
Why You’ll Love This Recipe
I love how quickly this slaw comes together—just a few minutes to prep and you’re set. The homemade sesame dressing is easy but packed with umami, and the slaw stays delightfully crisp, making it great for meal prep or a potluck dish. It’s naturally gluten-free (just use tamari instead of soy sauce if needed) and can easily be made vegan with a simple swap, which I always appreciate for its flexibility.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 cups thinly sliced green cabbage (about half a medium head)
2 cups thinly sliced purple (red) cabbage (about half a medium head)
2 medium carrots, julienned or shredded
1 red bell pepper, thinly sliced (optional but adds color)
3 green onions (scallions), sliced
½ cup chopped fresh cilantro (optional)
2 tablespoons toasted sesame seeds
¼ cup sliced almonds or chopped peanuts (optional for extra crunch)
For the sesame dressing:
3 tablespoons rice vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon toasted sesame oil
2 tablespoons olive oil or neutral oil
1 tablespoon honey (or maple syrup for vegan)
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 tablespoon lime juice (optional)
Salt and freshly ground black pepper, to taste
Directions
In a large bowl, combine the green cabbage, purple cabbage, carrots, red bell pepper (if using), green onions, and chopped cilantro (if using).
In a small bowl or jar, whisk together the rice vinegar, soy sauce (or tamari), toasted sesame oil, olive or neutral oil, honey (or maple syrup), grated ginger, minced garlic, lime juice (if using), salt and pepper until smooth and well-combined.
Pour the sesame dressing over the vegetables and toss thoroughly so everything is evenly coated.
Sprinkle the toasted sesame seeds and the sliced almonds or chopped peanuts (if using) on top.
Serve right away, or chill for 15-30 minutes to let the flavors meld and the slaw firm up a bit.
Servings and Timing
This recipe makes about 4-6 servings as a side dish. Prep time is about 15 minutes; no cooking required, and it’s ready to serve immediately or chilled.
Variations
Add a spicy kick by drizzling in sriracha or adding a pinch of red pepper flakes.
Use shredded kale or Napa cabbage in place of or in addition to the cabbages for added greens and texture.
Substitute a bag of pre-shredded slaw mix for an even quicker version.
Top with crispy wonton strips or chow-mein noodles for extra crunch.
Make it vegan by swapping honey for maple syrup and using tamari instead of soy sauce.
Storage/Reheating
I store any leftover slaw in an airtight container in the fridge for up to two days. The slaw stays crisp and flavorful—just give it a quick toss before serving. Because this is a cold, crunchy side dish, reheating isn’t necessary (and wouldn’t really suit the texture).
FAQs
What’s the best cabbage for Sesame Slaw?
I find a mix of green cabbage and purple cabbage offers the best combination of color and crunch—but if I only have one type on hand, I use that and it works just fine too.
Can I make Sesame Slaw ahead of time?
Yes—absolutely. I often make it ahead to save time. The flavors actually deepen a bit when it chills, though I recommend dressing it just before serving if you want maximum crunch.
Is Sesame Slaw healthy?
Yes, I consider it a nutritious side: it’s packed with fresh veggies, whole-foods ingredients and fiber. The homemade dressing uses healthy fats and minimal processed ingredients.
How do I toast sesame seeds?
I toast sesame seeds in a dry skillet over medium heat for a few minutes until they turn golden and aromatic—stir continuously so they don’t burn. Then I let them cool before sprinkling over the slaw.
Can I make it nut-free?
Definitely. I just skip the almonds or peanuts and still get plenty of crunch from the cabbage and sesame seeds.
Conclusion
This Sesame Slaw is a simple yet standout addition to my recipe collection. With crisp veggies, a flavorful sesame dressing and easy prep, it’s the kind of dish I reach for again and again—whether for everyday meals, gatherings or meal-prep lunches. I highly recommend giving it a try and making it your own with toppings or twists you love.
