Asian Slaw with Sesame Dressing: A Fresh and Flavorful Side Dish

Asian slaw with sesame dressing is a fresh and crunchy salad that brings together colorful veggies and a tasty, nutty sauce. This dish is easy to make, healthy, and perfect for a quick side or light meal.

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You’ll love how the sesame dressing adds a rich flavor that makes every bite exciting. Whether you’re new to Asian flavors or a fan, this slaw is a simple way to add variety to your meals.

Making it at home means you can use fresh ingredients and adjust the dressing to your taste. It’s a great dish for busy days or when you want something different on your plate.

How to Make Asian Slaw with Sesame Dressing

Making Asian slaw with sesame dressing is simple and quick. You’ll need fresh vegetables and a few pantry staples for the dressing. How you cut the vegetables and mix everything together really changes the taste and texture.

Essential Ingredients for the Slaw

For the slaw, you need crunchy vegetables like shredded green cabbage, carrots, and red bell pepper. You can also add green onions or cilantro for extra flavor.

The dressing calls for sesame oil, soy sauce, rice vinegar, and a bit of honey or sugar to balance the taste. Adding grated ginger and minced garlic will give it a fresh, spicy kick.

Don’t forget toasted sesame seeds to sprinkle on top. They add flavor and a nice crunch. Keep these ingredients ready before you start.

Asian Slaw with Sesame Dressing

Ingredients:

For the Slaw:

4 cups shredded green cabbage (about half a medium head)
2 cups shredded red cabbage
1 large carrot, shredded or julienned
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro (optional)
1/4 cup chopped roasted peanuts or sliced almonds (optional, for crunch)

For the Sesame Dressing:

3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey or maple syrup
2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1 clove garlic, minced
Salt and pepper, to taste
1 teaspoon sesame seeds (toasted if possible)
1-2 teaspoons lime juice (optional, for brightness)

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Toss together the shredded green and red cabbage, carrot, bell pepper, green onions, and cilantro (if using) in a large bowl.

Whisk the soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, sesame seeds, and lime juice (if using) in a separate small bowl or jar until well combined.

Pour the dressing over the slaw and toss everything thoroughly to coat the vegetables evenly. Refrigerate the slaw for at least 15-20 minutes to allow the flavors to meld. Just before serving, toss again and sprinkle with chopped peanuts or almonds for added crunch, if desired.

Vegetable Cutting and Assembly Tips

Cut the vegetables thinly for the best crunch. Use a sharp knife or a mandoline slicer for even strips.

Shred cabbage into fine ribbons. Julienne carrots and bell peppers into matchsticks about 2-3 inches long.

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Keep the green onions chopped into small pieces and sprinkle them on top last. This adds color and fresher flavor.

Assemble the slaw in a wide bowl so dressing touches all parts. Serve cold or at room temperature for the best taste.

Serving Suggestions and Storage Tips

You can enjoy Asian slaw with sesame dressing in many ways, from casual meals to special events. Proper storage will help keep it fresh and tasty for days.

Best Occasions to Serve

Asian slaw is great as a side dish for BBQs or picnics. It pairs well with grilled chicken, fish, or tofu.

Serve it at potlucks because it’s easy to make ahead and travels well. The fresh crunch and light dressing add a nice contrast to heavier dishes.

You can also use it as a topping for sandwiches, tacos, or rice bowls. It adds flavor and texture without being too heavy. Try it at lunch or dinner for a quick, healthy boost.

How to Store for Freshness

Store Asian slaw in an airtight container in the fridge. It stays fresh for about 3 to 4 days.

If you made the dressing separately, keep it apart until ready to serve. Mix just before eating to keep the veggies crisp.

Avoid freezing the slaw. Freezing will make the vegetables soggy and watery. Always check for any signs of wilting or off smells before serving leftovers.

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