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Large white bowl of Asian slaw with shredded cabbage, carrots, edamame, and sesame seeds in sesame dressing

Light Asian Slaw with Sesame Dressing

A crisp, no-cook Asian slaw with toasted sesame dressing that comes together in 15 minutes and keeps well for days.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

Slaw
  • 300 g green cabbage, thinly shredded about half a small head
  • 150 g red cabbage, thinly shredded about a quarter of a small head
  • 2 medium carrots, cut into matchsticks approx 160 g
  • 120 g shelled edamame, thawed if frozen
  • 3 green onions, thinly sliced
  • 15 g fresh cilantro leaves about half a cup loosely packed
  • 2 tbsp toasted sesame seeds
Sesame Dressing
  • 3 tbsp toasted sesame oil
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp honey or maple syrup for vegan
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, finely grated
  • 1 tbsp lime juice about half a lime
  • 1/4 tsp red pepper flakes optional, for a little heat

Method
 

Make the Dressing
  1. Combine the sesame oil, rice vinegar, soy sauce, honey, grated ginger, grated garlic, lime juice, and red pepper flakes in a small bowl. Whisk until smooth and the honey is fully dissolved.
  2. Taste the dressing. It should be tangy with a clear sesame note. Adjust with a little more honey if too sharp, or more vinegar if too flat.
Build the Slaw
  1. Add the shredded green cabbage, red cabbage, and carrot matchsticks to a large mixing bowl.
  2. Add the thawed edamame and toss everything together so the vegetables are evenly mixed.
  3. Pour the dressing over the slaw and toss well until every strand is coated.
  4. Add the sliced green onions and cilantro leaves. Toss once more gently.
  5. Scatter the toasted sesame seeds over the top. Let the slaw rest for 10 minutes at room temperature before serving so the flavors settle and the cabbage softens slightly.

Notes

For the crunchiest results, keep the dressing separate until 20 minutes before eating. The slaw softens noticeably after the 3-hour mark.