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Sesame Ginger Slaw Salad Bowl is a raw, crunchy mix of shredded cabbage, carrots and snap peas tossed in a sesame ginger dressing you whisk together in about five minutes. No stove needed for the vegetables, just a sharp knife and a big bowl.
I make this on Sundays when I want something crisp in the fridge that doesn’t wilt by Wednesday. The cabbage holds up. The dressing gets better as it sits.
Toasted sesame oil, rice vinegar and fresh ginger give the dressing a sharp, savory edge that plain slaw dressing never has. Toasted peanuts and sesame seeds are the only cooked elements in the whole bowl.
It works as a side for grilled chicken or salmon, or as a base for a bigger grain bowl with rice and extra edamame.
Why You’ll Love This Recipe
- Stays crunchy in the fridge for days, no soggy leftovers
- One dressing, whisked in a jar, no cooking required
- Cheap vegetables stretch into a full meal-prep lunch
- Sharp ginger dressing works on grilled meat or rice bowls too
Ingredient Notes
- toasted sesame oil: Use the toasted, darker kind for flavor, not the light untoasted version meant for high heat cooking.
- rice vinegar: Apple cider vinegar works in a pinch but tastes sharper, use a touch less.
- fresh ginger: Grate it on a microplane so it disappears into the dressing instead of leaving stringy bits.
- honey: Swap in maple syrup for a vegan version, the sweetness level stays about the same.
- soy sauce: Use tamari instead if you need this gluten free, the flavor is nearly identical.
- peanuts: Swap toasted pumpkin seeds if you’re serving anyone with a peanut allergy.
Crunchy Sesame Ginger Slaw Salad Bowl with Peanuts
Ingredients
Method
- Heat an 8-inch skillet over medium heat. Add the sesame seeds and toast for 1 to 2 minutes, shaking the pan, until light golden and fragrant. Tip into a small bowl.
- Add the chopped peanuts to the same skillet and toast for 2 to 3 minutes, stirring often, until golden brown. Set aside to cool.
- In a small jar or bowl, whisk together the sesame oil, rice vinegar, soy sauce, ginger, garlic, honey and lime juice until smooth.
- In a large mixing bowl, combine the green cabbage, red cabbage, carrots, snap peas, edamame, scallions and cilantro.
- Pour the dressing over the vegetables and toss with tongs until every strand is coated.
- Fold in half the toasted peanuts and sesame seeds, saving the rest for topping.
- Let the slaw sit for 10 minutes at room temperature so the cabbage softens slightly and the flavors settle in.
- Divide among bowls, scatter the remaining peanuts and sesame seeds on top, and serve right away or chill until ready to eat.
Notes
- Shred cabbage thin and even so it coats with dressing evenly.
- Toast peanuts and sesame seeds separately, they brown at different rates.
- Salt the slaw lightly and let it sit 10 minutes to soften the cabbage.
- Use tamari instead of soy sauce for a gluten free version.
Tips for Success
- Shred the cabbage thin and even so the dressing coats every strand instead of pooling at the bottom.
- Toast the sesame seeds and peanuts separately since they brown at different speeds.
- Salt the slaw lightly and let it sit 10 minutes before serving so the cabbage softens just enough.
- Whisk the dressing in a jar with a lid so you can shake it back together after it separates.
- Add nuts and seeds right before serving if you’re prepping ahead, they go soft if dressed too early.
Variations
- Add sliced grilled chicken or shrimp on top and turn this into a full dinner instead of a side.
- Swap the peanuts for toasted cashews and add a splash of chili crisp for more heat.
- Stir in cooked soba noodles for a heartier bowl that works as a packed lunch.
Storage and Reheating
Sesame Ginger Slaw Salad Bowl keeps in an airtight container in the fridge for 3 to 4 days. The cabbage softens as it sits, more like a marinated slaw than a crisp one, but the flavor actually gets better overnight.
For the best texture, store the dressing in a separate jar and toss it into the slaw right before serving. This keeps the cabbage crunchy longer if you’re prepping for the week.
Skip the toasted peanuts and sesame seeds if you’re making it more than a day ahead. Add them fresh right before eating so they stay crunchy instead of going soft in the dressing.
Serving Suggestions
This slaw bowl works well next to grilled chicken thighs, seared salmon, or pan-fried tofu. The sesame ginger dressing carries enough punch to stand up to something smoky off the grill.
For a full meal, spoon it over warm rice with a soft-boiled egg on top. Leftover shredded rotisserie chicken tossed straight into the slaw turns it into lunch in five minutes.
I also like it piled into lettuce cups or stuffed into a pita with extra peanuts on top for crunch.
FAQ
Why is my sesame ginger slaw watery after a few hours?
Cabbage releases water once it’s salted and dressed, which thins out the sesame ginger dressing over time. Salt the cabbage lightly, drain any liquid before serving, or wait to dress the slaw until closer to when you’re eating it.
Can I use napa cabbage instead of green cabbage in this slaw bowl?
Yes, napa cabbage works and gives a softer, more tender bite than green cabbage. It wilts faster once dressed though, so it’s best eaten the same day rather than stored for a few days like the green and red cabbage version.
Can I make this sesame ginger slaw ahead for meal prep?
Yes, shred the vegetables and mix the dressing separately, then combine when you’re ready to eat. Stored this way in the fridge, the components hold for 3 to 4 days and the slaw stays crunchier than if it’s dressed right away.
What protein goes well with this sesame ginger slaw bowl?
Grilled chicken thighs, seared salmon, shrimp, or pan-fried tofu all work well here. The sesame ginger dressing has enough acidity and salt to balance rich, smoky proteins straight off the grill or skillet.
Is this sesame ginger slaw salad bowl gluten free?
It depends on the soy sauce. Regular soy sauce contains wheat, so swap in tamari or a certified gluten free soy sauce and the rest of the ingredients, cabbage, carrots, edamame and peanuts, are naturally gluten free.
What’s the difference between this slaw and a classic coleslaw?
Classic coleslaw uses a mayo-based dressing and is heavier and creamier. This slaw skips the mayo entirely for a sesame ginger vinaigrette, which makes it lighter, sharper, and closer to an Asian-inspired salad than a picnic side dish.
