Crunchy Asian Sesame Cabbage Slaw

I’ve always believed that side dishes should be just as exciting as the main course. After all, they round out the meal, add texture and color, and make the whole table feel more abundant. That’s why I love this Crunchy Asian Sesame Cabbage Slaw—it’s crisp, vibrant, and so full of flavor. It’s not your average coleslaw, and it’s exactly the kind of fresh, colorful dish I want to serve when friends are gathered around my table.

This recipe actually came to me from my husband’s aunt, who made it as part of the most impressive fall brunch spread one year. The table was overflowing with baked goods, savory dishes, and beautiful salads, but it was this slaw that really stood out. It was so unexpected—bright, crunchy, and full of flavor—and everyone kept going back for more. I knew right away it was a recipe worth keeping in my repertoire.

Why You’ll Love This Slaw

• Bright & Colorful: The red cabbage and carrots add such vibrant color to your table.
• Make-Ahead Friendly: It gets better as it sits in the refrigerator.
• Unexpected Flavor: Toasted sesame oil and maple syrup give it a twist that feels both familiar and new.
• Versatile: Perfect for weeknight dinners, brunch buffets, or even Thanksgiving.

Ingredients For the Asian Sesame Cabbage Slaw

• 1 (12 oz) bag of coleslaw mix
• ½ head red cabbage, thinly sliced
• 1 cup shredded carrots
• 1 cup shelled edamame, cooked and cooled
• Green onions, thinly sliced, for garnish
• Chopped nuts (such as peanuts or almonds), for garnish
• Raw ramen noodles, crumbled, for garnish (optional, but so good for crunch!)

For the Dressing

• ¼ cup toasted sesame oil
• 3 Tbsp rice wine vinegar
• 2 Tbsp maple syrup
• Pinch of red pepper flakes
• Dash of garlic powder
• Pinch of salt

Instructions

1. Make the Slaw Base: In a large mixing bowl, combine the coleslaw mix, red cabbage, shredded carrots, and edamame.
2. Mix the Dressing: In a jar or small bowl, whisk (or shake) together the sesame oil, rice wine vinegar, maple syrup, red pepper flakes, garlic powder, and salt until smooth.
3. Toss Together: Pour the dressing over the slaw and toss until all the vegetables are evenly coated.
4. Chill: Refrigerate for at least 1 hour before serving to allow the flavors to develop.
5. Garnish & Serve: Just before serving, sprinkle with green onions, chopped nuts, and raw ramen noodles for an irresistible crunch.

Bright, crunchy, and endlessly versatile— this Asian sesame cabbage slaw is the kind of recipe people will ask for again and again. I love that it’s simple enough for a weeknight dinner but elegant enough to serve at a brunch buffet or holiday table. The flavors really develop as it chills, making it even more delicious the next day, which means it’s perfect for entertaining. And the best part? It’s a dish that everyone can enjoy, from kids to adults, and it always sparks compliments and conversation. Keep this one in your recipe rotation—you’ll find yourself reaching for it whenever you want a side dish that’s fresh, colorful, and just a little unexpected.

Crunchy Sesame Cabbage Slaw

Bright, crunchy, and endlessly versatile, this Crunchy Sesame Cabbage Slaw is the kind of recipe people will ask for again and again.

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Prep Time 15 minutes mins

Total Time 12 minutes mins

Course Salad, Side Dish

Cuisine Asian

Ingredients

  

For the Slaw

• 1 14 or 16 oz bag of coleslaw mix
• ½ head red cabbage thinly sliced
• 1 cup shredded carrots
• 1 cup shelled edamame steamed and cooled
• Green onions thinly sliced, for garnish
• 1 pkg Raw ramen noodles crumbled, for garnish

For the Dressing

• ¼ cup toasted sesame oil
• 3 Tbsp rice wine vinegar
• 2 Tbsp maple syrup
• Pinch of red pepper flakes
• Dash of garlic powder
• Pinch of salt

Instructions

 

• Make the Slaw Base: In a large mixing bowl, combine the coleslaw mix, red cabbage, shredded carrots, and edamame.
• Mix the Dressing: In a jar or small bowl, whisk (or shake) together the sesame oil, rice wine vinegar, maple syrup, red pepper flakes, garlic powder, and salt until smooth.
• Toss Together: Pour the dressing over the slaw and toss until all the vegetables are evenly coated.
• Chill: Refrigerate for at least 1 hour before serving to allow the flavors to develop.
• Garnish & Serve: Just before serving, sprinkle with green onions and raw ramen noodles for an irresistible crunch.

Notes

Serving Ideas

• For Brunch: Pair this slaw with a frittata, bagels and smoked salmon, or a platter of roast chicken for a fresh, crunchy side.
• At Thanksgiving: Serve alongside roast turkey and stuffing for a light, vibrant counterbalance to the heavier dishes.
• Everyday Dinner: This slaw is fabulous with grilled salmon, roast chicken, or even piled into tacos for extra crunch.

Keyword asian slaw, cabbage slaw, sesame cabbage slaw