Asian-Inspired Green Cabbage Slaw: Quick, Crunchy, and Full of Flavor
Asian-Inspired Green Cabbage Slaw: Sweet, Tangy & Super Crunchy
This fresh cabbage slaw is bold, bright, and ridiculously easy to make. Tossed with a sweet and tangy soy-based vinaigrette and topped with roasted seeds, it hits all the right notes — crunchy, savory, and just a little addictive. Perfect for busy weeknights, dinner parties, or anytime your plate needs something fresh and flavorful.
The secret? Equal parts oil, vinegar, soy sauce, and sugar — gently heated to create a punchy dressing that soaks beautifully into shredded cabbage. Add roasted sesame and sunflower seeds for crunch, and let it sit a few minutes so the flavors can really pop. It’s fast, foolproof, and always a crowd-pleaser.
- Vegetarian, Vegan, Gluten-Free
- , Veggies
- , Salads
- , East Asian, North American
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4-6 ppl
Ingredients
1/2 green cabbage
4-6 Tbsp Sesame seeds
1/2-1 cup choice of seeds:
sunflower, pumpkin seeds, pignolis, etc.
Vinaigrette:
1/3 cup oil
* safflower or other vegetable oil. Not olive
1/3 cup white wine vinegar
* or regular white vinegar)
1/3 cup soy sauce (use tamari for GF)
1/3 cup sugar
Directions
1. Mix oil, vinegar, soy sauce and sugar in a small pot. Heat up until all sugar dissolves, but do not boil. When starts to bubble a bit and all sugar dissolved, remove from the heat and let cool.
2. Roast the sesame seeds on a pan (no need for oil). When slightly darkened, add to your cabbage.
* Pay attention- seeds can burn very quickly.
3. In a pan with 1 Tbsp oil, roast your other seeds and/or nuts just until slightly roasted and browning, and add to your cabbage.
4. When the sauce is cooled to touch, add to the cabbage, mix, and let sit for at least 1 hour before serving.
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