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 every time is to toss the cabbage and carrots in the dressing while they’re still cold. This helps the dressing adhere better and gives the slaw a nice crunch. If you love recipes like this, you’ll also enjoy Mouthwatering Portobello Mushroom Burgers for Every Grill Night and Giada De Laurentiis Cacio E Pepe: Quick and Creamy Delight.
Why This Crispy Asian Slaw with Sesame Ginger Dressing: Better Than Takeout Is Pure Comfort
- Easy to make with simple ingredients
- Better than takeout with fresh flavors
- Crispy texture that stays crunchy for hours
- Versatile side dish that pairs with any meal
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.
- 1 small cabbage
- 2 medium carrots
- 1/4 cup sesame seeds
- 1/4 cup mayonnaise
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 clove garlic, minced
- Salt and pepper, to taste
- Optional: Chopped green onions
- Optional: Toasted sesame seeds
📝 Ingredient Notes
- cabbage: Use a small cabbage for easier slicing and better texture.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Makes slicing cabbage and carrots quick and even. → See on Amazon
- Food Processor — Saves time and effort in shredding cabbage and carrots. → See on Amazon
How to Make Crispy Asian Slaw with Sesame Ginger Dressing: Better Than Takeout
- Prepare the vegetables: Thinly slice the cabbage and carrots using a mandoline slicer or a sharp knife. Place them in a large bowl.
- Make the dressing: In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, honey, grated ginger, minced garlic, salt, and pepper.
- Toss the slaw: Pour the dressing over the cabbage and carrots. Toss to combine, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Transfer the slaw to a serving dish. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.
Cook's Tips for Perfect Crispy Asian Slaw with Sesame Ginger Dressing: Better Than Takeout
- : For a spicy kick, add a pinch of red pepper flakes to the dressing.
- Common mistake and fix: Avoid over-dressing the slaw. Start with less dressing and add more as needed. You can always add more, but you can't take it away.
- : To make ahead, prepare the dressing and vegetables separately. Store them in the refrigerator until ready to serve. Toss just before serving.
- : For a lighter version, substitute Greek yogurt for mayonnaise.
Storing & Reheating Crispy Asian Slaw with Sesame Ginger Dressing: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Can be made up to 1 day ahead. Toss with dressing just before serving.
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 for this dish. Microwave: Not necessary for this dish.
Recipe Notes
- Chef tip: To make the slaw even crunchier, toss it with a handful of ice before serving.
- Best substitution: Substitute shredded Brussels sprouts for the cabbage for a different texture and flavor.
- Make-ahead: Prepare the dressing and vegetables separately. Store them in the refrigerator until ready to serve. Toss just before serving.
- Scaling: This recipe can easily be doubled or halved depending on your needs.
- Troubleshooting: If the slaw becomes soggy, add more cabbage and toss with a bit more dressing.
Want to level up this recipe?
Bamboo Cutting Board — Provides a stable surface for slicing vegetables and prevents slipping. → Check price on Amazon
Crispy Asian Slaw with Sesame Ginger Dressing: Better Than Takeout
Ingredients
Main Ingredients
- 1 small cabbage
- 2 medium carrots
- 1/4 cup sesame seeds
Seasonings
- 1/4 cup mayonnaise
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 clove garlic, minced
- Salt and pepper, to taste
Optional Toppings
- Chopped green onions
- Toasted sesame seeds
Instructions
- Prepare the vegetables: Thinly slice the cabbage and carrots using a mandoline slicer or a sharp knife. Place them in a large bowl.
- Make the dressing: In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, honey, grated ginger, minced garlic, salt, and pepper.
- Toss the slaw: Pour the dressing over the cabbage and carrots. Toss to combine, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Transfer the slaw to a serving dish. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.
Notes
- Chef tip: To make the slaw even crunchier, toss it with a handful of ice before serving.
- Best substitution: Substitute shredded Brussels sprouts for the cabbage for a different texture and flavor.
- Make-ahead: Prepare the dressing and vegetables separately. Store them in the refrigerator until ready to serve. Toss just before serving.
- Scaling: This recipe can easily be doubled or halved depending on your needs.
- Troubleshooting: If the slaw becomes soggy, add more cabbage and toss with a bit more dressing.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary for this dish.
- Microwave reheat: Not necessary for this dish.
- Make ahead: Can be made up to 1 day ahead. Toss with dressing just before serving.
Nutrition Per Serving
- Calories: 120
- Protein: 2g
- Fat: 8g
- Carbs: 12g
- Fiber: 3g
- Sugar: 5g
- Sodium: 400mg
- Cholesterol: 5mg
- Sat. Fat: 1.5g
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 make the slaw ahead of time. Prepare the dressing and vegetables separately. Store them in the refrigerator until ready to serve. Toss just before serving.
If the slaw becomes soggy, it's likely because it was over-dressed or not refrigerated long enough. To fix, add more cabbage and toss with a bit more dressing. Always refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
Yes, this slaw is a great side dish for Thanksgiving. It pairs well with traditional holiday dishes and can be made ahead of time.
You can substitute Greek yogurt for mayonnaise for a lighter version of the dressing.
This slaw is best served cold or at room temperature. The air fryer is not necessary for this dish.
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!
