This fresh and tangy Asian slaw is a quick, healthy way to add crunch and color to any meal. Tossed in a bold Asian dressing, it’s a make-ahead side you’ll want on repeat. Serve it alongside pulled pork, baked salmon or tofu, or pile it onto your favorite rice bowl.
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I’m all about a good slaw, especially when it’s fast, fresh, and full of flavor—and this Asian slaw checks all the boxes. It’s crunchy, tangy, and tossed in a simple homemade dressing that’s equal parts savory, salty and citrusy.
Made with purple cabbage, scallions, sesame seeds, and a bold, flavor-packed dressing, this crunchy, no-mayo slaw is a gluten-free, healthy side that’s ideal for summer cookouts or make-ahead meals.
I love piling this purple cabbage slaw onto pulled pork sandwiches, serving it alongside honey-glazed salmon or sesame chicken, or adding it to rice bowls for a fresh, flavorful crunch. You can serve it right away, but I always stash it in the fridge for a couple of hours to soak up even more flavor.
Before we get into the cabbage and crunch, let’s talk about what really makes this slaw shine: the dressing.
Asian Dressing
This quick-fix homemade Asian dressing is where all the bright, bold flavor happens—and it’s what sets this slaw apart from the rest. It’s tangy from fresh lime juice, savory from fish sauce and sesame oil, and has just the right balance of sweet and salty.
I keep it light with olive oil instead of mayo or peanut butter like some Asian slaw recipes, but it still packs a punch of flavor. Love a little heat? Whisk in a dash of chili paste or a sprinkle of red pepper flakes.
First time using fish sauce? It’s a staple in Southeast Asian cooking (think Thai and Vietnamese cuisine) and adds a rich, umami flavor to dishes without tasting fishy. While the smell can be strong, the flavor is more nuanced and makes everything taste more savory and complex. Bonus: Once you have a bottle on hand, you can use it to make my drunken noodles or pad see ew!
Here’s what you’ll need for the slaw itself:
- Purple cabbage: I love using purple cabbage for the color alone, but it also has a slightly deeper flavor than green cabbage. Slice it super thin so it softens just enough after tossing with the dressing. You’ll need about half a pound, which comes out to 4 to 5 cups once shredded.
- Scallions: I use just the green parts for a milder onion flavor and a pop of freshness. If you want a little more zing, toss in a few of the white parts, too.
- White sesame seeds: For a little nutty crunch.
See the recipe card for full information on ingredients and quantities.
I like to grab a big salad bowl and whisk the dressing ingredients together right in the bottom—fewer dishes, better flavor distribution. Once that’s ready, toss in the cabbage, scallions, and sesame seeds and mix until everything’s coated.
The easiest way to shred cabbage? Slice off a wedge, then cut out the core and use a sharp knife to slice it as thinly as you can. A food processor with a shredding blade or a mandoline works great, too—I love using it to slice cucumbers for my Asian cucumber salad, another light, tangy side dish that’s perfect for warm weather.
You can serve the slaw right away, but for maximum flavor, I recommend covering it and stashing it in the fridge for at least 2 hours.
Make-Ahead & Storage Tips
This slaw is a total make-ahead win. In fact, it tastes even better after a little chill time. Just cover it tightly and pop it in the fridge for at least 2 hours (or up to 2 days). The cabbage softens slightly while soaking up all that flavor—win-win!
Got leftovers? Store the slaw in an airtight container in the fridge for up to 3 days. Just give it a quick toss before serving.
Serving Suggestions
This cool and crunchy Asian slaw isn’t just a side dish—it’s the kind of flavor-packed topper that takes weeknight dinners and summer cookouts to the next level. Here are some of my favorite pairings:
- Grilled Flank Steak
- Slow Cooker Teriyaki Chicken
- Easy Chicken Pad Thai
- Sheet Pan Pineapple Chicken and Broccoli
- Sweet and Sour Roast Pork Tenderloin
- Quick Korean Beef Bowls
This refreshing purple cabbage slaw is a staple in my kitchen—easy to throw together, big on flavor and versatile. Let it chill, pile it high or snack straight from the bowl (guilty!). However you serve it, I hope it becomes a go-to in your kitchen like it is in mine.
Craving more light and tangy sides? Don’t miss my Sweet and Sour Cucumber Salad—it’s another easy, no-mayo favorite that’s perfect for warm-weather meals.
If you give this slaw a try, leave a comment or tag me on social—I love seeing what you’re cooking up!
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- 2 tablespoons fresh lime juice
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1 Tablespoon extra-virgin olive oil
- 1 (1/2-pound) wedge purple cabbage, cored and finely shredded
- 1/2 cup chopped scallions (green parts only)
- 2 teaspoons white sesame seeds
Instructions
- In a large bowl, whisk together the lime juice, fish sauce, sesame oil, sugar and olive oil.
- Add the cabbage, scallions, and sesame seeds to the bowl and toss thoroughly until well coated then serve. (For maximum flavor, cover and refrigerate the slaw for 2 hours then stir and serve.)
Kelly’s Notes
- Storage: Store the slaw in an airtight container in the fridge for up to 3 days. Just give it a quick toss before serving.
- My favorite way to enjoy this slaw is piled atop balsamic honey pulled pork sandwiches.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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