Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
Crispy Asian Slaw with Sesame Ginger Dressing is the perfect side dish that’s better than takeout. After making this many times, I’ve discovered the trick to getting it just right. The crispy texture and fresh, tangy dressing will make your meal unforgettable. Keep reading for my best tips or jump to the recipe card. 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 texture that stays crunchy for hours
- Tangy, sweet, and savory dressing
- Easy to make and customizable
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
- Edamame
- Toasted sesame seeds
- Soy sauce
- Rice vinegar
- Honey
- Ginger
- Garlic
- Sesame oil
- Optional: Chopped peanuts
- Optional: Cilantro
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- Napa cabbage: You can substitute with regular cabbage if needed.
đź›’ Tools & Equipment I Recommend
- Mandoline slicer — Ensures even, thin slices for perfect slaw texture. → See on Amazon
- High-quality sesame oil — Gives authentic Asian flavor to the dressing. → See on Amazon
How to Make Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
- Prepare the slaw: Thinly slice the cabbage and carrots using a mandoline slicer. Combine with green onions and edamame in a large bowl.
- Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil.
- Toss and serve: Just before serving, toss the slaw with the dressing and top with toasted sesame seeds, chopped peanuts, cilantro, and red pepper flakes (if using).
Cook's Tips for Perfect Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
- Common mistake and fix: Don't overdress the slaw. It will become soggy. Add dressing just before serving.
- Tip: For a quicker version, use pre-shredded cabbage and carrots from the store.
- Tip: Make a big batch and store in the fridge for up to 3 days. The slaw will stay crispy.
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: You can prepare the slaw and dressing separately up to 1 day ahead.
Freezing Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: For a spicy version, add some Sriracha or chili garlic sauce to the dressing.
- Best substitution: You can substitute the edamame with frozen peas.
- Make-ahead: Prepare the slaw and dressing separately up to 1 day ahead.
- Scaling: This recipe is easily scalable. Just adjust the ingredients proportionally.
- Troubleshooting: If your slaw is too dry, add a little more dressing. If it's too wet, add some toasted sesame seeds to help soak up the excess liquid.
Want to level up this recipe?
High-quality sesame oil — Gives authentic Asian flavor to the dressing. → Check price on Amazon
Crispy Asian Slaw with Sesame Ginger Dressing – Better Than Takeout
Ingredients
Main Ingredients
- Napa cabbage
- Carrots
- Green onions
- Edamame
- Toasted sesame seeds
Seasonings
- Soy sauce
- Rice vinegar
- Honey
- Ginger
- Garlic
- Sesame oil
Optional Toppings
- Chopped peanuts
- Cilantro
- Red pepper flakes
Instructions
- Prepare the slaw: Thinly slice the cabbage and carrots using a mandoline slicer. Combine with green onions and edamame in a large bowl.
- Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil.
- Toss and serve: Just before serving, toss the slaw with the dressing and top with toasted sesame seeds, chopped peanuts, cilantro, and red pepper flakes (if using).
Notes
- Chef tip: For a spicy version, add some Sriracha or chili garlic sauce to the dressing.
- Best substitution: You can substitute the edamame with frozen peas.
- Make-ahead: Prepare the slaw and dressing separately up to 1 day ahead.
- Scaling: This recipe is easily scalable. Just adjust the ingredients proportionally.
- Troubleshooting: If your slaw is too dry, add a little more dressing. If it's too wet, add some toasted sesame seeds to help soak up the excess liquid.
Storage
- Fridge: Store leftover slaw in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: You can prepare the slaw and dressing separately up to 1 day ahead.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 7g
- Carbs: 13g
- Fiber: 3g
- Sugar: 6g
- Sodium: 450mg
- 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, you can prepare the slaw and dressing separately up to 1 day ahead. Combine just before serving.
You may have added too much dressing or let it sit too long. To fix, blot excess moisture with a paper towel and add more crunchy toppings.
Not recommended as the slaw will lose its crispy texture when thawed.
No, the air fryer is not suitable for making slaw.
This slaw pairs well with grilled meats, fish, or as a side for Mouthwatering Portobello Mushroom Burgers for Every Grill Night.
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!
