Vegan Asian Napa Cabbage Slaw
on May 31, 2021, Updated May 30, 2024
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Sesame, soy sauce, rice vinegar, ginger, and honey combine for an Asian-inspired vegan coleslaw dressing that is both nutty and vibrant at the same time.
Sesame, soy sauce, rice vinegar, ginger, and honey combine in a coleslaw dressing that is both nutty and vibrant at the same time. This no-mayonnaise cabbage slaw recipe is a menu planning dream in that not only can it be made ahead, but it is best made ahead. One day ahead is perfect, but I have certainly happily eaten leftovers for a couple of days after that. Obviously, it’s perfect for vegans, but it’s also a great alternative if you want a change of pace from creamier slaws, like Traditional Coleslaw or Creamy Blue Cheese Coleslaw.
Made ahead, the dressing has time to soak into crunchy vegetables — napa cabbage, bell peppers, and carrots — softening them slightly and imparting their flavor to the cabbage and other vegetables. This goes with anything simple or anything Asian-inspired — it’s sort of a medley of influences from Japanese, Korean, and Southeast Asian cuisines. For a lovely vegan summer meal, serve it with Orange Tofu, Grilled Portobello Mushrooms, or Tofu with Peanut Sauce. For a non-vegan meal, try it with Simple Asian Salmon or Hoisin Shrimp.
Table of Contents
Vegan Asian Napa Cabbage Slaw: A perfect mayonnaise free crunchy slaw. Serve with any simple main dish or with any Asian dishes.
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Asian Cabbage Slaw Ingredients
- Rice vinegar – Use unseasoned rice vinegar for a more acidic, less sweet flavor.
- Soy sauce – I like to use less-sodium soy sauce, but any kind is fine.
- Sesame oil – Adds a delightful toasty flavor.
- Agave or honey – Many vegans don’t eat honey, so choose the best option for you!
- Ginger – Fresh ginger is nonnegotiable in this recipe. The dried stuff just doesn’t cut it.
- Napa cabbage – Napa cabbage is lighter and fluffier than other types of cabbage and really helps keep this slaw bright.
- Carrots – The orange color of the carrots looks great in this slaw.
- Red bell pepper – Any color of pepper will work, but the red really stands out.
- Shallots – Add onion-y flavor with a little more sweetness than other types of allium.
How to Make Asian Napa Cabbage Slaw
- Make the dressing: Mix together the rice vinegar, soy sauce, sesame oil, honey, and ginger to make a flavorful dressing.
- Dress the slaw: Add in the vegetables and toss.
- Rest: This slaw is best if you refrigerate it for a day before serving. Otherwise, cover and let sit for an hour at room temperature before serving. The flavors will meld together and the dressing will permeate the vegetables.
Variations
- The colors are terrific, but you can change things up, such as using a different-colored bell pepper, skipping the shallots in favor of half a red onion, thinly sliced (or yellow, your choice), or using multicolored carrots. If you don’t have napa cabbage, use whatever cabbage you have.
- And while this salad is vegan as is, you could add some diced or shredded cooked chicken to make it a more robust main course salad.
What to Serve With Vegan Asian Cabbage Slaw
More Slaw Recipes
- Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
- Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
- Creamy Brussels Sprouts Slaw
- Creamy Blue Cheese and Bacon Coleslaw
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Vegan Asian Napa Cabbage Slaw
Ingredients
- ½ cup unseasoned rice vinegar
- ¼ cup less-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave or honey (some vegans don't eat honey, so choose the best option for you!)
- 1 teaspoon peeled and minced fresh ginger
- 1 head napa cabbage
- 4 carrots (peeled and grated)
- 1 red bell pepper (cored and thinly sliced)
- 3 shallots (halved and thinly sliced)
Instructions
- In a large bowl, combine the rice vinegar, soy sauce, sesame oil, honey, and ginger. Add the cabbage, carrots, bell pepper, and shallots and toss to combine.
- Cover and refrigerate for 1 day. If you didn't plan ahead, let it sit in the fridge or at room temperature for at least 1 hour before serving so the vegetables soften slightly and absorb the dressing.
Notes
- The colors are terrific, but you can change things up, such as using a different color bell pepper, skipping the shallots in favor of half of a red onion, thinly sliced (or yellow, your choice), or using multicolored carrots. If you don’t have napa cabbage, use whatever cabbage you have.
- And while this salad is vegan as is, you could add some shredded or diced cooked chicken to make it a more robust main course salad.
