Asian Red Cabbage Slaw – Quick & Easy!


This Asian Red Cabbage Slaw stands out with its brilliant purple hue and accents of carrot, green onion, cilantro, and with a subtle flare of diced poblano and jalapeño peppers. Chop some roasted cashews for a little extra salty crunch!

Originally, this post was among my earliest. And, let’s just say that while I have plenty more to learn when it comes to food photography, I’ve made some strides since those nascent posts.

So this is republished with updated photos to give the post new life, and remind you of this super tasty year-round side dish that will bring a vibrant pop of color to any gathering or holiday buffet.

Asian Red Cabbage Slaw | – a standout slaw with a brilliant purple hue that’s a super easy and tasty year-round side dish! #redcabbagecoleslaw #asiancoleslaw #redcabbagecoleslawpulledpork #redcabbagerecipes #redcabbagerecipessalad #asianredcabbagecoleslaw #coleslawrecipe #coleslawrecipeforpulledpork #bbqsidedishes #holidaysidedishesthanksgiving #holidaysidedishesrecipes #holidaysidedishesmakeahead

Asian Red Cabbage Slaw

Red cabbage truly knows no season as it is available throughout the year. It’s flavor is far more bold and peppery compared to green cabbage. Plus, red cabbage lacks water weight, which makes its leaves chewier and coarser than other cabbage varieties.

This slaw is full of colorful crunch that will glisten once dressed. The only thing that takes a little time in pulling it all together is the chopping.

You can make that even easier on yourself if pressed for time by heading over to the ‘already prepped and chopped’ section of the produce department.

Asian Coleslaw Ingredients - red cabbage, shredded carrots, poblano and jalapeno peppers, cilantro and cashews

Now all those chopped veggies and nuts need is a toss with the dressing. Vegetable oil is blended with the usual suspects often seen in Asian cuisine: rice vinegar, sesame oil, soy sauce, honey, and (love, love, love) freshly grated ginger.

You can freeze those knuckley ginger roots when only using a portion. They actually grate more easily when frozen!

Asian Slaw Dressing Ingredients
I regularly serve this Asian Red Cabbage Slaw with:

I hope you enjoy!

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Asian Red Cabbage Slaw | Give it Some Thyme – a standout slaw with a brilliant purple hue that’s a super easy and tasty year-round side dish! #redcabbagecoleslaw #asiancoleslaw #redcabbagecoleslawpulledpork #redcabbagerecipes #redcabbagerecipessalad #asianredcabbagecoleslaw #coleslawrecipe #coleslawrecipeforpulledpork #bbqsidedishes #holidaysidedishesthanksgiving #holidaysidedishesrecipes #holidaysidedishesmakeahead

Here are more delicious year-round side dishes to keep in mind!

Asian Red Cabbage Slaw - Give it Some Thyme – a standout slaw with a brilliant purple hue that’s a super easy and tasty year-round side dish! #redcabbagecoleslaw #asiancoleslaw #redcabbagecoleslawpulledpork #redcabbagerecipes #redcabbagerecipessalad #asianredcabbagecoleslaw #coleslawrecipe #coleslawrecipeforpulledpork #bbqsidedishes #holidaysidedishesthanksgiving #holidaysidedishesrecipes #holidaysidedishesmakeahead

Essential kitchen tools used in this recipe…

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Asian Red Cabbage Slaw

This Asian Red Cabbage Slaw has the flavor to match its beauty, dressed in rice vinegar, sesame oil, honey, and fresh ginger.
Course Salad, Side Dish
Cuisine Asian
Keyword asian coleslaw, asian salad, coleslaw, red cabbage coleslaw
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Author Kim Peterson



  • 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


  • 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



  • 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.)


  • 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.

*Recipe adapted from several sources. Republished post with updated photos.


  1. 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”.

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