A super crunchy Asian slaw with a zingy, toasted sesame & lime dressing. Perfect for serving with sandwiches or as a salad!

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asian slaw with lime & sesame dressing

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.
sliced veg for Asian slaw

Recipe Breakdown

The full, printable recipe card for this Asian slaw can be found at the bottom of this post!

  1. Prep The Veg – We thinly slice both types of cabbages & both onions. The carrot is julienned & the coriander is shredded finely.
  2. Dressing – To make, we mix together sesame & olive oil, soy sauce, rice wine vinegar, lime juice, honey & toasted sesame seeds.
  3. 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.

sesame & lime dressing
Sesame & lime dressing

Equipment Used

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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!
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish, Sides
Cuisine: Asian
Servings: 8 People
Author: Ben Racey

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.

Notes

1. Sesame Seeds – For the dressing, you can use either black or white sesame seeds, or a combination of both.
2. Soy Sauce – Make sure to use light soy sauce in the dressing, as appose to dark soy sauce, as they both have different flavours.
3. Quantities – This recipe makes enough slaw to serve 8 people, as a side. Alternatively, it will serve 4 as a salad.
4. Storage – Due to the acidity in the dressing, this slaw is best served immediately. Alternatively, you can dress a couple of portions then store the remaining veg & dressing in the fridge for another day.

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