Description
This Easy Crunchy Asian Cabbage Slaw features a vibrant mix of napa and purple cabbage, crisp vegetables, and a luscious, addictive sesame dressing. Toasted sesame seeds and roasted peanuts add a delightful nutty crunch, making it a perfect refreshing side or light meal that bursts with authentic Asian-inspired flavors and textures.
Ingredients
Scale
For the Slaw:
- 1 medium head napa cabbage (about 2 pounds), finely shredded
- 2 cups purple cabbage, thinly sliced
- 1 large carrot, julienned into matchsticks
- 1 red bell pepper, cut into thin strips
- 4 green onions, thinly sliced on the diagonal
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/4 cup toasted sesame seeds (white or black)
- 1/2 cup roasted peanuts, roughly chopped (optional but recommended)
For the Addictive Sesame Dressing:
- 3 tablespoons sesame oil (pure, not toasted)
- 2 tablespoons rice vinegar (substitute: white wine vinegar)
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 tablespoon honey (substitute: maple syrup for vegan option)
- 1 teaspoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon tahini
Instructions
- Prepare Your Vegetables Like a Pro: Slice the napa cabbage into thin ribbons using a sharp knife or mandoline slicer, cutting against the grain for ideal crunch. Place shredded cabbage in a large bowl, lightly salt it, and let sit for 5 minutes to draw out excess moisture.
- Create the Flavor Foundation: Julienne the carrot into matchsticks for texture contrast. Slice the purple cabbage slightly thicker to keep vibrant color and texture. Cut the red bell pepper into thin, uniform strips for even distribution.
- Craft the Addictive Sesame Dressing: In a medium bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey until emulsified. Add grated ginger, minced garlic, and red pepper flakes while whisking to avoid tahini clumping. Incorporate tahini last to form a creamy, clingy dressing.
- Combine and Toss with Precision: Drain excess liquid from cabbage and pat dry with paper towels. Add all prepared vegetables to the napa cabbage bowl. Pour dressing over vegetables and fold gently to coat every strand, preserving the vegetables’ delicate texture.
- Add the Finishing Touches: Sprinkle toasted sesame seeds and chopped peanuts over the slaw, reserving a little for garnish. Toss once more, then taste and adjust seasoning as needed before serving.
Notes
- For a vegan version, substitute honey with maple syrup and ensure soy sauce is vegan-friendly.
- Use low-sodium soy sauce to better control salt in the dish.
- Gently folding the slaw prevents bruising and maintains crispness.
- Toasting your own sesame seeds enhances nutty flavor if not store-bought.
- Optional peanuts add extra crunch but can be omitted for nut allergies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Asian cabbage slaw, sesame dressing, crunchy salad, vegan option, no-cook salad, healthy side dish, easy Asian recipe
