Asian Sesame Slaw

Method

1. Make the sesame-ginger dressing by whisking together rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, sriracha (if using), and vegetable oil. The sesame oil provides the signature nutty flavor, while the ginger and garlic add aromatic depth. Taste and adjust — it should be tangy, slightly sweet, and savory.

2. Finely shred both cabbages using a sharp knife or mandoline. The thinner the shred, the better the slaw — thin ribbons absorb dressing more evenly and have a more pleasant texture. Combine in a large bowl with the julienned carrots and sliced green onions.

3. Pour the dressing over the vegetables and toss thoroughly. The dressing will seem like a lot at first, but the cabbage wilts and absorbs it as it sits. Let the slaw rest for at least 15 minutes before serving — this allows the salt in the soy sauce to draw moisture from the cabbage, softening it slightly.

4. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant. Toasting activates the oils in the seeds, dramatically intensifying their nutty flavor.

5. Just before serving, add the fresh cilantro, chopped peanuts, and toasted sesame seeds. Adding these last preserves their crunch and freshness — they'd turn soggy if dressed too early.

6. Toss one final time and serve. This slaw is the perfect accompaniment to grilled meats, fish tacos, poke bowls, and Asian-inspired dishes. It also makes an excellent meal prep side — it keeps for 3-4 days in the refrigerator and actually improves as the flavors meld.

Equipment

• Grill (gas or charcoal) Recommended: Weber Spirit II E-310 Gas Grill
• Tongs Also good: Wok Spatula
• Large skillet (12-inch) Also good: Tramontina Professional 10-Inch Non Stick Frying Pan
• Mandoline slicer
• Whisk Recommended: OXO Good Grips 11-Inch Balloon Whisk
• Grill or grill pan Recommended: Lodge Pre-Seasoned Cast Iron Grill Pan

Chef Notes

• The most important thing: Clean and oil the grates before cooking. A dirty grate causes sticking. Use a paper towel dipped in oil, held with tongs.
• This comes together in 15 minutes — have everything prepped before you start cooking. Speed is the technique here.
• This recipe improves overnight as the flavors meld. Make it a day ahead if you can — it's even better reheated.
• Taste as you go and adjust seasoning at the end. Salt levels change as liquids reduce and flavors concentrate.

Common Substitutions

Ingredient	Substitution	Notes
Soy sauce	Tamari or coconut aminos	Tamari is gluten-free. Coconut aminos are lower sodium.
Rice vinegar	White wine vinegar or apple cider vinegar	Both are milder than distilled white.
Grill	Cast iron skillet + broiler	Sear in skillet, finish under broiler for char.

What You're Practicing

This slaw teaches you about building Asian-inspired dressings using the five-flavor balance: salty (soy sauce), sweet (honey), sour (rice vinegar), savory/umami (sesame oil), and spicy (sriracha). This same framework applies to Thai, Vietnamese, Korean, and Japanese dressings — change the specific ingredients but keep the balance.

Using two types of cabbage demonstrates how different varieties contribute different qualities. Napa cabbage is tender and mild; red cabbage is crunchy and slightly peppery. Combining them creates a more complex slaw than either would alone. This principle of mixing varieties applies to salad greens, tomatoes, and any ingredient with multiple cultivars.