Asian Slaw with Ginger Dressing

easy and crunchy
Easy and crunchy
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For Asian slaw:
⅓ cup Cashews chopped
1 tbsp Sesame seeds black or white
3 cups Red cabbage shredded
3 cups Napa cabbage or green cabbage, shredded
1 cup Quinoa
Carrots shredded
¼ cup Cilantro fresh, chopped
2 Green onion thinly sliced
For ginger dressing:
¼ cup Rice vinegar unseasoned
1 tbsp Maple syrup
2 tsp Soy sauce or tamari
1 tsp Fresh ginger finely grated
2 cloves Garlic minced
3 tbsp Olive oil extra-virgin
1 tbsp Sesame oil light or dark
Sea salt to taste
Black pepper to taste

Nutritional information

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    • For Asian slaw:

    • For ginger dressing:

    Asian Slaw with Ginger Dressing


    This zingy Asian Slaw with Ginger Dressing is bright, fresh, and healthy. And it’s one of the easiest ways to get in your veggies when the weather gets cold. This easy recipe with its combination of fresh veggies, quinoa, savory ginger dressing, and crunchy cashews comes together in minutes yet delivers big on flavor. Ready in as little as 5 minutes, this easy vegan dish is as tasty as it is nourishing.

    Start by toasting the cashews and sesame seeds. You can use white or black sesame seeds for this recipe, but I like the way black looks best. While the nuts and seeds are toasting, toss the slaw ingredients together. You can buy bags of pre-shredded cabbage as a shortcut. Finally, make the ginger dressing. This is key to the slaw. A mix of olive oil, sesame oil, rice vinegar, soy sauce, maple syrup, fresh ginger, and garlic. It’s warming, a little sweet, and a little spicy. It highlights the flavors of the slaw and is so quick to mix up too. Toss the slaw with the dressing – serve it up, and enjoy!

    To make the Asian Slaw with Ginger Dressing, you will need the following ingredients:

    Ingridiens for Asian Slaw with Ginger Dressing

    Steps to make Asian Slaw with Ginger Dressing


    Toast cashews and sesame seeds


    In a small skillet over medium heat, place ⅓ cup chopped cashews and 1 tablespoon sesame seeds. Heat and stir for about 3 minutes until toasted. Transfer to a plate and set aside to cool completely.


    Combine slaw ingredients


    Meanwhile, in a large bowl, combine 3 cups thinly sliced red cabbage, 3 cups thinly sliced napa cabbage, 1 cup cooked quinoa, 1 cup shredded carrots, ¼ cup chopped cilantro, and 2 sliced green onions. If making ahead, cover and refrigerate until ready to dress and serve.


    Make ginger dressing


    In a small bowl, combine ¼ cup unseasoned rice vinegar, 1 tablespoon maple syrup, 2 teaspoons soy sauce, 1 teaspoon finely grated fresh ginger, and 2 minced cloves garlic. Slowly drizzle in 3 tablespoons extra-virgin olive oil and 1 tablespoon sesame oil and whisk until well combined. Season with salt and black pepper to taste. Cover and refrigerate until ready to dress.




    When ready to serve, add the toasted cashews and sesame seeds to the bowl with the slaw mix. Pour the ginger dressing over the slaw and toss to coat well.



    Serve and enjoy! You can store the dressed slaw refrigerated in an airtight container for up to 24 hours. The non-dressed slaw can be stored for up to 5 days.

    Making this easy and delicious Asian Slaw with Ginger Dressing doesn’t require much prep. Packed with crunchy fresh veggies, quinoa, toasted cashews and sesame seeds, all tossed in a zingy ginger dressing, this is a crowd-pleaser. Did you make this recipe? We would love to hear from you. Leave us a comment below and tag your photo @cookmerecipes on Instagram.

    Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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    Delicious and crunchy salad!

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