Simple Asian Coleslaw
Developed and tested by Robyn Conley Downs
on Jul 22, 2026 
With shredded cabbage, carrots and an easy homemade honey ginger dressing, this crunchy Asian coleslaw comes together in 20-minutes for a simple no-mayo side dish!
Crunchy Cabbage Slaw with a No-Mayo Dressing!
Okaaaaaay, I am fully obsessed with this Asian coleslaw and I think you will be too! The honey ginger sesame dressing is the kind of thing you’ll want to drizzle over everything, with the perfect balance of sweet from the honey, tang from the rice vinegar and lime, warmth from the fresh ginger, and a little kick from the red pepper flakes. Tossed with crunchy cabbage, sweet carrots, and fresh cilantro, every bite has texture and craveable flavor that keeps you going back for more!
A few notes from testing that I want to pass along. First, slice the cabbage as thinly as you possibly can, because the thinner the shred, the better the dressing coats every strand and the more tender the slaw feels in your mouth. I use a sharp chef’s knife, but a mandoline works beautifully too if you have one. Second, fresh ginger really is non-negotiable here. The jarred stuff just doesn’t have the same brightness, and since the ginger is one of the main flavors carrying this dressing, you really want it to shine. Grate it on a microplane so it disappears into the dressing without any stringy bits.
The other thing worth knowing is that this slaw is actually better after it sits for 15-20 minutes, which is the opposite of most salads. The salt in the dressing softens the cabbage just enough, the flavors meld together, and the whole thing tastes more cohesive. And if you have time to make it an hour ahead, even better! Pile this slaw on top of my slow cooker Korean beef for a fresh, crunchy contrast to the sweet-savory beef in rice bowls or tacos. Or make my teriyaki chicken with the slaw alongside.
Welcome to My Kitchen, Let’s Make Asian Coleslaw!
Robyn’s Testing Tips for Asian Slaw with Ginger Dressing
- Slice the cabbage as thinly as you possibly can; the thinner the shred, the better the dressing coats every strand and the more tender the slaw feels when you bite into it.
- Make this slaw at least 15 to 20 minutes before serving, as the salt in the dressing softens the cabbage and the flavors meld into something more cohesive than if you toss and serve immediately.
- For a heartier meal-style slaw, add shredded rotisserie chicken, edamame, or sliced almonds for crunch and protein.
- To make this gluten free, swap the soy sauce for tamari or coconut aminos in the same amount.
- Store leftovers in an airtight container in the fridge for up to 3 days; the slaw will soften the longer it sits, but the flavor only gets better.
Simple Asian Coleslaw
Ingredients
For the Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil, such as vegetable or avocado oil
- ¼ teaspoon kosher salt
- 1-2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- ¼ teaspoon red pepper flakes
For the Salad
- 6 cups cabbage, very thinly sliced (about a 1½ pound cabbage)
- 2 medium carrots, peeled and julienned or grated
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 tablespoon sesame seeds, for serving
Equipment
- Large Bowl
Instructions
- Make the Dressing: In a large bowl (the same bowl you’ll make the salad in), whisk together the rice vinegar, lime juice, soy sauce, honey, sesame oil, neutral oil, salt, garlic, ginger, and red pepper flakes until the honey is fully dissolved and the dressing is smooth.
- Assemble: To the same bowl, combine the cabbage, carrots, green onions, and cilantro. Toss well until everything is evenly coated.
- Rest and Serve: Let the slaw sit for at least 15 minutes before serving for the cabbage to soften slightly and absorb the dressing. Top with sesame seeds just before serving and enjoy.
Notes
- Cabbage: Use red cabbage, green cabbage or a mix of both. If using both, however, know that the red cabbage will stain the green cabbage.
- Make Ahead: This slaw keeps well in the fridge for up to 3 days, as the flavor actually improves overnight as the vegetables marinate. If making ahead, I recommend holding the sesame seeds and green onions and adding them just before serving for the best texture.
