Easy Asian Slaw with Sesame Ginger Dressing Recipe
A fresh and vibrant Easy Asian Slaw featuring crunchy red and napa cabbage, cooked quinoa, colorful carrots, and fresh herbs, all tossed in a flavorful sesame ginger dressing with toasted cashews and sesame seeds for added texture and nuttiness. This quick, no-cook salad makes a nutritious side or light meal, ready in just 20 minutes and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Slaw
- ⅓ cup Cashews, chopped
- 1 tablespoon Sesame Seeds (black or white)
- 3 cups Red Cabbage (about ⅓ pound), shredded
- 3 cups Napa Cabbage or Green Cabbage (about ⅓ pound), shredded
- 1 cup Quinoa, cooked and cooled
- 1 cup Carrots (about ¼ pound), shredded
- ¼ cup Fresh Cilantro, chopped
- 2 Green Onions, thinly sliced
Dressing
- ¼ cup Rice Vinegar
- 1 tablespoon Maple Syrup (or preferred sweetener)
- 2 teaspoons Soy Sauce (or Tamari or Aminos)
- 1 teaspoon Fresh Ginger, finely grated
- 2 cloves Garlic, minced
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Sesame Oil (light or dark)
- Salt, to taste
- Black Pepper, to taste
Instructions
- Toast the nuts and seeds (optional): Preheat oven to 350°F and spread cashews and sesame seeds on a baking sheet. Bake for 3–5 minutes until lightly toasted, stirring once. Alternatively, heat a small skillet over medium heat and toast nuts and seeds for about 3 minutes, stirring frequently. Transfer to a plate to cool completely.
- Prepare the slaw: In a large mixing bowl, combine shredded red cabbage, napa or green cabbage, cooled cooked quinoa, shredded carrots, chopped cilantro, and sliced green onions. Mix well, then cover and refrigerate until ready to serve. Do not add dressing yet.
- Make the dressing: In a separate bowl, whisk together rice vinegar, maple syrup, soy sauce, grated ginger, and minced garlic. Slowly drizzle in extra virgin olive oil and sesame oil while whisking continuously until fully emulsified. Season with salt and black pepper to taste. Cover and refrigerate until needed.
- Assemble and serve: Just before serving, add the toasted cashews and sesame seeds to the slaw mixture. Pour the prepared sesame ginger dressing over the salad and toss gently to coat everything evenly.
- Storage: Store dressed slaw in an airtight container for up to 24 hours. The undressed slaw mixture can be refrigerated for up to 5 days, allowing flexibility for meal prep.
Notes
- Toasting nuts and seeds enhances their flavor and crunch but can be skipped if short on time.
- Quinoa adds protein and a unique texture, making the salad more filling.
- Adjust the sweetness of the dressing with maple syrup or your preferred sweetener to taste.
- Use tamari or coconut aminos instead of soy sauce for gluten-free or lower sodium options.
- For extra freshness, chill the slaw and dressing separately and combine right before serving.
- This salad can serve as a side dish or a light, vegetarian main course.
