Sweet and Tangy Asian Slaw

Name: Sweet and Tangy Asian Slaw
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cups green cabbage, finely shredded; 1 cup carrots, grated; 1/2 cup red bell pepper, thinly sliced; 1/4 cup green onions, chopped; 1/4 cup cilantro, chopped; 1/3 cup rice vinegar; 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon sesame oil; 1 teaspoon grated ginger; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love this Sweet and Tangy Asian Slaw! It’s a refreshing and vibrant side dish that complements almost any meal. The crisp textures from the cabbage and carrots combined with the zingy dressing create a delightful contrast. What I appreciate most is how quick and easy it is to prepare, making it a perfect addition to summer barbecues or a weekday dinner. Plus, it’s a great way to sneak in some veggies without sacrificing flavor!

Created by

Emily

Last updated on 2026-02-19T18:14:22.769Z

Making this Sweet and Tangy Asian Slaw has become a staple in my kitchen. I remember the first time I tried this recipe; the combination of flavors blew my mind! The balance of sweetness and tanginess from the dressing truly enhances the freshness of the vegetables.

One tip I discovered is to let the slaw sit for about 10 minutes before serving. This allows the flavors to meld beautifully and the vegetables to soften slightly while still retaining their crunch. It’s delicious!

Why You'll Love This Recipe
Vibrant colors and textures that brighten up any plate
Versatile side dish that pairs well with various cuisines
Easy to make with just a few fresh ingredients

Fresh Ingredients for Maximum Flavor

The quality of your ingredients significantly impacts the final taste of your Sweet and Tangy Asian Slaw. Fresh, crisp cabbage and sweet, colorful bell peppers will elevate the dish. When selecting your cabbage, look for heads that feel heavy for their size and have tightly packed leaves. For the carrots, baby carrots or colorful heirloom varieties not only add sweetness but also a pop of color, making your slaw visually appealing.

When it comes to the dressing, using fresh ginger is key. Its sharp, aromatic flavor offers a vibrant zing that dried or bottled versions can't replicate. To grate ginger easily, use a microplane for a fine texture that incorporates seamlessly into the dressing, ensuring that every bite of slaw carries a touch of this flavorful root.

Making the Most of Your Slaw

If you're short on time, you can use pre-packaged coleslaw mix, which might include red cabbage and a medley of carrots. While it’s a convenient option, be sure to check the ingredient list for any unwanted preservatives. Whether you shred your own cabbage or use a mix, aim for uniform pieces to promote even dressing adherence and a balanced crunch.

You can also customize your slaw by adding other crunchy vegetables such as shredded daikon radish or snap peas. These additions not only enhance texture but also introduce new flavors. For a more substantial slaw, consider incorporating cooked shrimp or grilled chicken into the mix, transforming it into a full meal that's perfect for lunch or dinner.

Ingredients

Gather all the fresh ingredients to start making this delightful slaw.

Ingredients

4 cups green cabbage, finely shredded
1 cup carrots, grated
1/2 cup red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1/3 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon grated ginger
Salt and pepper to taste

Make sure to mix everything well for a balanced flavor.

Instructions

Follow these simple steps to create a tasty Asian slaw.

Prepare the Vegetables

In a large bowl, combine the finely shredded cabbage, grated carrots, sliced red bell pepper, chopped green onions, and cilantro. Toss gently to mix.

Make the Dressing

In a separate bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, and grated ginger until well combined.

Combine and Serve

Pour the dressing over the slaw mixture. Toss everything together until the vegetables are thoroughly coated. Season with salt and pepper to taste.

Let the slaw sit for about 10 minutes before serving to enhance the flavors.

Pro Tips

For added crunch, consider topping the slaw with chopped peanuts or sesame seeds just before serving.

Storing and Serving Ideas

If you plan to make your slaw ahead of time, store the vegetables and dressing separately until just before serving. This prevents the cabbage from wilting and losing its crunch. Once combined, the slaw can be refrigerated for up to 2 days, although it’s best enjoyed within the first day for optimal freshness.

Serve this slaw alongside a variety of dishes. It pairs exceptionally well with grilled meats, especially teriyaki or barbecue chicken, adding a refreshing contrast to smoky flavors. You can also use it as a topping for tacos or sandwiches, lending a bright flavor and crunch that enhances any dish.

Variations to Try

For a sweeter twist, you can add diced apples or mandarin oranges to the slaw. Their natural sweetness complements the honey in the dressing and adds another layer of flavor. If you're looking for a spicy kick, consider including sliced jalapeños or a dash of sriracha into your dressing to elevate the slaw's flavor profile.

If you need to adhere to gluten-free dietary restrictions, opt for gluten-free soy sauce or liquid aminos instead of regular soy sauce. This small change ensures everyone can enjoy the dish, making it a versatile addition to any table.

Questions About Recipes

→ Can I prepare this slaw in advance?

Yes, you can prepare the slaw a few hours before serving. Just keep the dressing separate until you're ready to serve for the freshest taste.

→ Is there a substitute for honey?

Absolutely! You can use maple syrup or agave nectar if you're looking for a vegan option.

→ Can I add other vegetables to the slaw?

Definitely! Feel free to add in julienned cucumbers, radishes, or any other veggies you enjoy.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the vegetables may lose some crunch.