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    Home » Recipes » Salads and Sides

    Asian Red Cabbage Slaw (Quick & Easy Side Dish!)

    By: Kim Peterson · Posted: Aug 11, 2021 · Updated: Aug 16, 2021 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This Spicy Asian Red Cabbage Slaw is a quick and easy, crisp and crunchy salad coated in a tangy sesame-ginger dressing. A healthy and delicious year-round side dish and an eye-popping topping for tacos and sandwiches you’ll want on repeat!

    Remember to PIN to save the recipe for later!

    Asian slaw topped with cashews, cilantro and green onion slices.
    Jump to:
    • What is Asian Slaw made of?
    • How to Make the Dressing
    • How far in advance can I make this slaw?
    • Variations
    • Time Saving Tips
    • Serving Suggestions
    • Red Cabbage Slaw FAQs
    • More Asian-Inspired Recipes to Try!
    • 📋 Recipe
    • 💬 Comments

    What is Asian Slaw made of?

    This brilliant purple cabbage is combined with shredded carrots, green onion and fresh cilantro. The extra flare comes from diced poblano and jalapeño peppers. Chopped roasted cashews provide even more crunch. This recipe is made without ramen noodles making it keto-friendly as well.

    How to Cut Cabbage and Veggies for Slaw

    Think thin! Large pieces of cabbage and these other crunchy vegetables would be tough to chew so the smaller the better.

    Cabbage: Start by cutting the head into quarters and remove the core with a sharp knife. I try to keep the sliced cabbage no more than ⅛-inch thick. You can set a mandoline to that thickness or use a food processor which will yield a more chopped texture.

    Carrots: You can shred them using a box grater, cut them with a knife into matchstick-size slices, or run through the food processor.

    Peppers: Because there is some spiciness here, I chopped the poblano into a small dice and minced a seeded jalapeño. Feel free to use a sweet bell pepper too if you like!

    Slaw ingredients piled in large glass bowl ready to be mixed.

    How to Make the Dressing

    This is where the Asian flavor profile comes into play. A neutral oil like vegetable or safflower oil is combined with rice vinegar, sesame oil, soy sauce, honey and freshly grated ginger. The ingredients are simply whisked together and will keep in the fridge for a week. Pour over the slaw ingredients when ready!

    TIP: You can freeze those knuckled ginger roots when only using a portion and they actually grate more easily when frozen!

    How far in advance can I make this slaw?

    Coleslaw should be made several hours ahead and chilled so the flavors meld. Because red cabbage lacks the water weight of other varieties, it won’t become watery as quickly as traditional coleslaw made with green or Napa cabbage. You can easily make this slaw 3 days in advance and store leftovers another 3-4 days in the refrigerator.

    Dressing ingredients in small bowls on black chalkboard paper and labeled.

    Variations

    Make Vegan: replace the honey with either agave or maple syrup.

    Nuts: be cautious of nut allergies and omit the cashews if needed. When tree nuts are problematic, use peanuts if there’s no allergy to them.

    Add: strips of chicken, beef or pork, or fish and seafood to the slaw if going meatless isn’t a concern.

    Carbs: make the slaw with ramen noodles or croutons if not worried about a keto diet.

    Slaw served in large ceramic bowl.

    Time Saving Tips

    When pressed for time just head over to the 'already prepped and chopped' section of the produce department and choose a pre-made slaw mix. There’s usually a variety so you can even combine a couple with your favorite store-bought dressing!

    Serving Suggestions

    This slaw is such a versatile side dish and is perfect for meal prepping to go with a variety of weeknight dinners. We love it on fish tacos, pulled pork sandwiches, salmon burgers and shrimp po’ boys just to name a few!

    Tuna tacos served on wooden board.

    Red Cabbage Slaw FAQs

    What's the difference between green and red cabbage?

    The flavor of purple cabbage is more bold and peppery compared to green cabbage. It has less water content so it will stay crisper longer. Plus, the red variety is richer in beneficial plant compounds that promote heart health and bone strength.

    Should cabbage be soaked before making coleslaw?

    This step isn’t necessary when using red cabbage but can make green cabbage crisper. First the shredded cabbage is sprinkled generously with salt. It will sit for a couple hours to draw out moisture then well rinsed to remove the salt and chilled.

    Why does coleslaw get watery?

    Pectin is part of the cell walls of plants that holds onto water. When dressing is added to the coleslaw, the salt and acidity of the dressing breaks down the pectin which then slowly releases water of the vegetables over time.

    Asian slaw on pulled pork sandwich.

    More Asian-Inspired Recipes to Try!

    Asian Meatball Sliders with Spiced Pickles

    Chicken and Shrimp Skewers with Honey Sesame Glaze

    Korean Chicken Bulgogi and Broccoli

    Yum Yum Shrimp in Wonton Cups

    Before you go, be sure follow on Instagram, Pinterest and Facebook and become part of our email community for all the latest updates!

    📋 Recipe

    Slaw served in large ceramic bowl.

    Asian Red Cabbage Slaw (Quick & Easy Side Dish!)

    This spicy Asian Red Cabbage Slaw is a quick and easy, crisp and crunchy salad coated in a tangy sesame-ginger dressing.
    5 from 5 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: Asian
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6 servings
    Calories: 136kcal
    Author: Kim Peterson

    Equipment

    • Mixing bowls

    Ingredients

    Dressing

    • ¼ cup vegetable oil
    • ¼ cup rice vinegar
    • 1 tablespoon sesame oil
    • 1 tablespoon freshly grated ginger
    • 2 teaspoon honey
    • 1 teaspoon soy sauce
    • Salt and pepper, to taste

    Slaw

    • ½ head red cabbage, thinly sliced (about 4 cups)
    • 4 green onions, thinly sliced (about ¾ cup)
    • 2 carrots, shredded (about ½ cup)
    • 1 medium poblano pepper, finely chopped (about ½ cup)
    • 1 jalapeño, minced (about 1 tablespoon)
    • ¼ cup roasted cashews, chopped
    • ¼ cup cilantro, chopped
    • Salt and pepper, to taste

    Instructions

    Dressing

    • Combine first 6 ingredients in a medium bowl. Season with salt and pepper. Set aside. (Can be made ahead. Cover and refrigerate up to 1 week.)

    Slaw

    • In a large bowl, toss together first 7 ingredients.
    • Mix in dressing. Season with salt and pepper to taste.
    • Garnish with additional chopped cashews and cilantro, if desired.
    • Can be made 3 days ahead. Cover and chill leftovers.

    Notes

    Chopping Tips
    Cabbage: Start by cutting the head into quarters and remove the core with a sharp knife. I try to keep the sliced cabbage no more than ⅛-inch thick. You can set a mandoline to that thickness or use a food processor which will yield a more chopped texture.
    Carrots: You can shred them using a box grater, cut them with a knife into matchstick-size slices, or run through the food processor.
    Peppers: Because there is some spiciness here, I chopped the poblano into a small dice and minced a seeded jalapeño. Feel free to use a sweet bell pepper too if you like!
     

    Nutrition

    Serving: 1serving | Calories: 136kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Sodium: 96mg | Potassium: 366mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5058IU | Vitamin C: 63mg | Calcium: 55mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Reader Interactions

    Comments

    1. Kim Peterson says

      March 10, 2017 at 2:51 pm

      Great!! So glad it makes your 'list'! 🙂

      Reply
    2. Kathy Banquier says

      March 10, 2017 at 2:37 pm

      The Slaw was delish!! I didn't add the jalapenos...not because I didn't want the heat... just didn't have them in the house! Will definitely do next time. I will add this one to my list of "go-to's".

      Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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