You know that feeling when you find a side dish so good, it could easily steal the spotlight? That’s exactly what happened the first time I made this red cabbage and carrot Asian slaw. It started as a simple experiment just something crunchy to go with grilled chicken. But the flavors? Explosive. The texture? Addictive. The colors? Instagram-worthy. And now? It’s a weekly must-make at my house.
This article is for anyone who’s bored with basic salads and wants something with a bit more kick. A red cabbage and carrot Asian slaw is more than just veggies in a bowl it’s a blend of color, crunch, and bold, tangy flavor that hits all the right notes. We’re diving into everything: health benefits, how to choose the best ingredients, tips for prep, and of course, recipe variations you’ll want to bookmark forever.
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Table of Contents
Table of Contents
Red Cabbage and Carrot Asian Slaw
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This red cabbage and carrot Asian slaw is a crunchy, colorful, and flavor-packed salad tossed in a tangy sesame-soy dressing for the ultimate healthy side.
Ingredients
3 cups shredded red cabbage
2 medium carrots, shredded or julienned
2 green onions, sliced thin
1 tablespoon chopped cilantro
1 tablespoon toasted sesame seeds
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup or honey
1 teaspoon fresh grated ginger
1 small garlic clove, minced
1/4 teaspoon chili flakes (optional)
Optional: chopped peanuts, fresh mint, or sliced mango for topping
Instructions
Wash and dry the red cabbage and carrots thoroughly.
Shred the cabbage finely with a knife or mandoline and grate the carrots using a box grater or julienne peeler.
In a large bowl, combine the cabbage, carrots, green onions, cilantro, and sesame seeds.
In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup or honey, ginger, garlic, and chili flakes.
Pour the dressing over the vegetables and toss well to combine.
Let the slaw rest for 10 minutes to absorb the flavors.
Top with any optional add-ins like peanuts, mint, or fruit before serving.
Serve fresh or refrigerate in an airtight container for up to 3 days.
Notes
For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Swap maple syrup with honey or agave based on preference.
Add shredded cooked chicken or chickpeas for a protein-packed meal.
The slaw tastes even better after chilling for an hour.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Asian-Inspired
How to Make Red Cabbage and Carrot Asian Slaw Step-by-Step
Shredding Techniques for Perfect Texture
Shred red cabbage thinly using a sharp knife or mandoline for long, even ribbons. For carrots, use a box grater, julienne peeler, or food processor with a shredding blade. Aim for similar-sized pieces so every bite is well-balanced.
Making the Dressing: Soy, Rice Vinegar, and Sesame Oil
| Ingredient | Amount |
|---|---|
| Low-sodium soy sauce | 2 tablespoons |
| Rice vinegar | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| Maple syrup or honey | 1 tablespoon |
| Fresh grated ginger | 1 teaspoon |
| Minced garlic | 1 small clove |
| Chili flakes (optional) | 1/4 teaspoon |
Whisk everything together until smooth. Taste and adjust. Want it saltier? Add soy. Need more tang? Extra vinegar. Spicier? Toss in more chili.
Assembling the Slaw and Mixing for Flavor Infusion
In a big bowl, combine the shredded red cabbage and carrot. Add sliced green onions, chopped cilantro, and your sesame seeds. Pour over the dressing and toss well use your hands to mix thoroughly and help the veggies soak up all that goodness.
If you enjoy flavor-forward dishes, you’ll also love this spicy rice noodle salad with smoked mackerel from the Mouny kitchen another example of East-meets-fresh!
Thai-Inspired and Korean-Style Variations of Red Cabbage and Carrot Slaw
Thai Red Cabbage and Carrot Slaw with Peanut Dressing
Want a little extra creaminess and depth? Swap the sesame-ginger dressing for a Thai-style peanut one. Combine peanut butter, lime juice, soy sauce, rice vinegar, and a pinch of brown sugar. Toss with red cabbage and carrots and top with crushed peanuts and fresh mint. It’s one of the best red cabbage and carrot Asian slaw variations out there.
Spicy Korean-Style Slaw with Gochujang and Garlic
Love bold heat? Mix gochujang (Korean red chili paste) with garlic, sesame oil, and rice vinegar. Add thin-sliced scallions and a sprinkle of sesame seeds. This variation pairs perfectly with grilled meats or a bowl of rice.
Vegan Miso-Tahini Slaw for a Creamy Finish
For a plant-based creamy dressing, whisk together tahini, white miso, lemon juice, and a splash of water. It’s savory, rich, and clings beautifully to the cabbage and carrots. This version is totally vegan and bursting with umami.
Common Problems When Making Red Cabbage and Carrot Asian Slaw
Why Is My Slaw Soggy?
One big mistake? Not drying your veggies. After washing cabbage and carrots, pat them dry thoroughly. Also, add the dressing just before serving if you’re prepping ahead this keeps everything crunchy and fresh.
Balancing Sweet, Sour, and Salty in the Dressing
Your slaw shouldn’t taste too sharp or too sweet. Start with equal parts soy, vinegar, and oil, then add sweetness gradually. Taste, adjust, and remember: small changes go a long way!
Fixing Bland Slaw: Add Texture and Acidity
If your red cabbage and carrot Asian slaw tastes flat, try adding something acidic like lime juice or a splash of rice vinegar. Or toss in toasted nuts, crispy shallots, or spicy chili flakes for extra dimension.
Best Dressings for Red Cabbage and Carrot Asian Slaw
Creamy vs. Vinegar-Based Slaw Dressings
Vinegar-based dressings are traditional for Asian slaws, offering lightness and tang. Creamy dressings (like peanut or tahini) work better if you want the dish to feel more filling or indulgent.
Spicy Asian Vinaigrette with Garlic and Chili
Spice lovers, listen up: mix rice vinegar, garlic, soy sauce, and chili oil. It’s light, bold, and perfect for warm-weather meals. Add a bit of sugar to balance it out.
Sweet Soy-Sesame Dressing with a Citrus Twist
Want something zesty and family-friendly? Add orange juice or mandarin slices to your classic soy-sesame mix. It lightens the flavor and adds a fruity surprise.
Serving Ideas and Perfect Pairings for Asian Slaw
Perfect Slaw Sides for Grilled Meats and Tofu
Serve your red cabbage and carrot Asian slaw alongside grilled chicken, salmon, tofu skewers, or teriyaki beef. It’s an ideal contrast to rich, smoky proteins. For flavor balance, try it with this easy Korean beef bowl it’s an awesome combo!
Slaw in Sandwiches, Tacos, and Lettuce Wraps
Want to get creative? Add slaw to pulled pork sandwiches, fish tacos, or lettuce wraps. The crunch adds freshness and keeps things from feeling too heavy.
Making It a Main Dish: Add Noodles or Protein
Toss in cooked soba noodles, grilled tempeh, or chickpeas to turn your slaw into a full meal. Try serving it cold or room temp it travels well and holds up in lunchboxes!
Meal Prep and Storage Tips for Red Cabbage and Carrot Slaw
How Long Does Asian Slaw Last in the Fridge?
If stored properly, it’ll stay crisp for up to 3–4 days. Store in an airtight container, and avoid overdressing it in advance.
Storing Slaw Dressing Separately
This is a big one: keep your dressing in a separate container and mix right before serving. That way, your veggies stay crunchy and don’t wilt.
Refreshing Leftovers for the Next Day
Add a little squeeze of fresh lime or orange juice the next day to wake up the flavors. Or toss in fresh herbs and a crunchy topping to give it new life.
Gluten-Free, Vegan, and Low-Carb Options
Vegan Dressing Swaps That Keep the Flavor Bold
Most slaw dressings are already vegan if you use maple syrup instead of honey. You can also try almond butter or tahini-based sauces for a creamy version without dairy.
Gluten-Free Sauces and Ingredients to Use
Use gluten-free soy sauce (like tamari) or coconut aminos to keep it safe for gluten-sensitive eaters. Double-check labels on store-bought sauces just to be sure.
Low-Carb Red Cabbage and Carrot Slaw Variations
Cut back on sweeteners in the dressing and reduce carrots slightly if you’re watching carbs. Add more cabbage, herbs, and even zucchini ribbons to keep things fresh and low in sugar.
Final Thoughts: Why Red Cabbage and Carrot Asian Slaw Belongs on Your Table
There’s just something special about a recipe that’s easy to make, beautiful to look at, and seriously good for you. This red cabbage and carrot Asian slaw is all that and more. Whether you’re looking for a healthy side, a crunchy topping, or a colorful main dish, it checks every box.
So next time you’re planning a weeknight dinner or weekend BBQ, skip the store-bought salads and go homemade with this fresh, zippy, flavor-packed slaw. It’s the kind of dish people will remember and ask for again and again.
Looking for more sweet inspiration?
FAQs about cabbage and carrot Asian slaw
What is Red Cabbage and Carrot Asian Slaw made of?
Red Cabbage and Carrot Asian Slaw typically includes shredded red cabbage, grated carrots, green onions, and a sesame-ginger dressing made with rice vinegar, soy sauce, and sesame oil. It’s a crunchy, vibrant side dish packed with flavor and nutrients.
Is Red Cabbage and Carrot Asian Slaw healthy?
Yes, Red Cabbage and Carrot Asian Slaw is healthy. It’s low in calories, rich in antioxidants, and loaded with fiber. The cabbage and carrots provide vitamins A and C, while the light Asian dressing adds flavor without excess fat.
Can I make Red Cabbage and Carrot Asian Slaw ahead of time?
You can make Red Cabbage and Carrot Asian Slaw ahead of time. It holds up well in the fridge for up to 3 days. In fact, letting it sit allows the flavors to meld and the cabbage to soften slightly.
What dishes go well with Red Cabbage and Carrot Asian Slaw?
Red Cabbage and Carrot Asian Slaw pairs well with grilled tofu, teriyaki bowls, rice paper rolls, or sesame noodles. It also works as a fresh topping for vegan burgers, tacos, or rice bowls.