Asian Slaw With Sesame & Lime Dressing
A super crunchy Asian slaw with a zingy, toasted sesame & lime dressing. Perfect for serving with sandwiches or as a salad!
This post contains affiliate links. I may earn a small commission if you make a purchase using these links, at no extra cost you. For more information, click here.
Asian Slaw With Sesame & Lime Dressing
This Asian slaw is similar to the traditional stuff as in it contains thinly sliced cabbage, onion & cabbage. But that’s where the similarities end!
This slaw is dressed in a zingy, toasted sesame & lime dressing (instead of mayo!) & is fresh, crunchy & super colourful. Made with two types of cabbage & onion, thinly sliced carrot & fresh coriander our Asian slaw works great in fried chicken sandwiches, in a pulled pork bun or with a burger. Alternatively, it can be served as a salad & topped with chicken, grilled cheese or even tofu!
Ingredients Used
Asian Slaw
- Cabbage – We’re using both Chinese cabbage & red cabbage for extra colour & texture.
- Onions – Spring onions & shallot are used in our slaw for extra flavour!
- Carrot – One large carrot is all we need for this recipe. This is julienned (cut into thin matchsticks).
- Coriander – Fresh coriander adds flavour & freshness to our slaw. Feel free to use parsley or mint if you’d prefer.
Sesame & Lime Dressing
- Toasted Sesame Seeds – White or black sesame seeds can be used here. Or use a combination of both!
- Oils – For extra flavour, we’re using a mix of sesame & olive oil.
- Soy Sauce – Make sure to use light soy sauce as this has a different flavour to dark soy.
- Rice Wine Vinegar – This adds a touch of acidity to our dressing. If you haven’t got any, white wine vinegar or apple cider vinegar would work instead.
- Honey – We only need to use a small amount of honey to add some sweetness to the dressing.
- Lime Juice – Adding the juice of two limes adds just the right amount of acidity & citrus flavour.
Recipe Breakdown
The full, printable recipe card for this Asian slaw can be found at the bottom of this post!
- Prep The Veg – We thinly slice both types of cabbages & both onions. The carrot is julienned & the coriander is shredded finely.
- Dressing – To make, we mix together sesame & olive oil, soy sauce, rice wine vinegar, lime juice, honey & toasted sesame seeds.
- Mixing – Now we toss the dressing & veg together, to combine. This should be done just before serving!
What To Serve Asian Slaw With
This slaw is full of crunchy veg & is coated in a flavourful Asian inspired dressing. It’s fresh & sweet and can be served like you would with a mayo based slaw. Whether it’s in a sandwich, with a burger or alongside grilled meat & fish.
It also works fantastically well when served as a salad. You could even top it with roasted chicken, grilled halloumi or a piece of pan fried fish.
Due to the acidity in the dressing, the slaw is best eaten straight after being dressed. Alternatively, you can dress a couple of portions then store the remaining veg & dressing in the fridge for another day.
Equipment Used
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Recipes To Try!
- Watermelon, Dukkah & Feta Salad
- Hazelnut Pesto Pasta Salad
- Hummus, Roasted Chickpeas & Hazelnut Dukkah
- Lamb Kofta Scotch Eggs
- Spicy Prawn Rolls
- Duck Fat Oven Chips
- Cheesy Polenta Fries
- Baked Beans
- Triple Cooked Chips
If you have enjoyed this Asian slaw recipe, it would mean a lot if you could leave a review & rating!
Asian Slaw With Sesame & Lime Dressing
Equipment
- Mixing Bowls
- Small Frying Pan
Ingredients
Slaw
- ½ Chinese Cabbage Core Trimmed
- ½ Red Cabbage Core Trimmed
- 1 Banana Shallot Peeled
- 5 Spring Onions Washed & Root Trimmed
- 1 Large Carrot Peeled
- 2 tbsp Fresh Coriander Finely Shredded
Lime & Sesame Dressing
- 2 tsp Sesame Seeds See Notes
- 2 tbsp Olive Oil
- 1 tbsp Sesame Oil
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Light Soy Sauce
- ½ tbsp Honey
- 2 Limes
Instructions
Slaw
- Finely slice both cabbages, shallots & springs onions (slice these at an angle) then place into a large mixing bowl.I like to cut the Chinese cabbage in half again (this time horizontally) before slicing but feel free to leave it as a whole piece if you'd prefer.
- Next, cut the carrot in half widthways then slice into long, thin matchsticks (this called the julienne cut). Add the carrot to the bowl of veg, along with the coriander.
- Toss the veg together, to combine then set aside whilst you make the dressing.
Lime & Sesame Dressing
- First, add the sesame seeds into a small frying pan then toast over a medium heat until browned nicely. Once toasted, transfer the seeds to a bowl & leave to cool completely.
- Next, place the olive oil, sesame oil, rice wine vinegar, soy sauce, honey & lime juice into a separate bowl then whisk together.
- Stir in the toasted sesame seeds then add the dressing into the bowl of veg.
- Toss the veg & dressing together then serve immediately.
