Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
Crispy Asian Slaw with a tangy sesame ginger dressing that’s better than takeout. After making this many times, I discovered the trick to getting it crispy every time. The crispy cabbage and carrots in this slaw are irresistible. Try it with my Mouthwatering Portobello Mushroom Burgers for a perfect summer cookout. If you love recipes like this, you’ll also enjoy Mouthwatering Portobello Mushroom Burgers and Giada De Laurentiis Cacio E Pepe.
Why This Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout Is Pure Comfort
- Crispy cabbage and carrots
- Tangy sesame ginger dressing
- Better than takeout
- Easy to customize
What You'll Need for Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Napa cabbage
- Carrots
- Green onions
- Cilantro
- Soy sauce
- Rice vinegar
- Sesame oil
- Ginger
- Garlic
- Sriracha
- Optional: Toasted sesame seeds
- Optional: Crushed peanuts
- Optional: Lime wedges
đź“ť Ingredient Notes
- Napa cabbage: You can substitute regular cabbage if Napa is not available.
đź›’ Tools & Equipment I Recommend
- Mandoline slicer — Ensures even, thin slices for perfect texture → See on Amazon
- High-quality vegetable peeler — Makes quick work of carrots → See on Amazon
How to Make Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
- Prepare the slaw: Thinly slice cabbage and carrots. Toss with green onions and cilantro.
- Make the dressing: Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and Sriracha.
- Toss and serve: Just before serving, toss the slaw with the dressing. Garnish with toasted sesame seeds, crushed peanuts, and lime wedges.
Cook's Tips for Perfect Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
- Pro tip: For extra crunch, let the slaw sit for 10 minutes after tossing with the dressing.
- Common mistake and fix: If your slaw turns soggy, try using less dressing and adding more vegetables.
- Make-ahead: Prepare the slaw and dressing separately up to a day ahead. Toss just before serving.
Storing & Reheating Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover slaw in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the slaw and dressing separately up to a day ahead. Toss just before serving.
Freezing Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
Not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: For a spicier slaw, add more Sriracha or a pinch of red pepper flakes.
- Best substitution: You can substitute regular cabbage for Napa cabbage.
- Make-ahead: Prepare the slaw and dressing separately up to a day ahead. Toss just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your slaw turns soggy, try using less dressing and adding more vegetables.
Want to level up this recipe?
High-quality vegetable peeler — Makes quick work of carrots → Check price on Amazon
Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
Ingredients
Main Ingredients
- Napa cabbage
- Carrots
- Green onions
- Cilantro
Seasonings
- Soy sauce
- Rice vinegar
- Sesame oil
- Ginger
- Garlic
- Sriracha
Optional Toppings
- Toasted sesame seeds
- Crushed peanuts
- Lime wedges
Instructions
- Prepare the slaw: Thinly slice cabbage and carrots. Toss with green onions and cilantro.
- Make the dressing: Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and Sriracha.
- Toss and serve: Just before serving, toss the slaw with the dressing. Garnish with toasted sesame seeds, crushed peanuts, and lime wedges.
Notes
- Chef tip: For a spicier slaw, add more Sriracha or a pinch of red pepper flakes.
- Best substitution: You can substitute regular cabbage for Napa cabbage.
- Make-ahead: Prepare the slaw and dressing separately up to a day ahead. Toss just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your slaw turns soggy, try using less dressing and adding more vegetables.
Storage
- Fridge: Store leftover slaw in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: Prepare the slaw and dressing separately up to a day ahead. Toss just before serving.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 8g
- Carbs: 10g
- Fiber: 3g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout FAQs
Yes, prepare the slaw and dressing separately up to a day ahead. Toss just before serving.
Using too much dressing or not using fresh vegetables can cause the slaw to turn soggy. Try using less dressing and adding more vegetables.
No, freezing is not recommended for this dish.
No, this slaw is best served cold or at room temperature.
Regular cabbage can be used as a substitute for Napa cabbage.
A Warm Final Note
I can’t wait for you to try Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
