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
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 9g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: red cabbage and carrot Asian slaw, Asian slaw recipe, healthy cabbage salad, sesame soy slaw