Asian Sesame Slaw
Crunchy napa and red cabbage, bell pepper and green onion in a toasted sesame, ginger and rice vinegar dressing, finished with toasted almonds.
Nutrition per serving
1 cup- Net carbs
- 4.6g
- Calories
- 148kcal
- Protein
- 3.1g
- Fat
- 13g
- Total carbs
- 8.6 g
- Fiber
- 2.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chinese chicken salad: Shredded poached chicken tossed through the slaw turns it into the classic Chinese chicken salad.
- Poach the chicken in salted water at a bare simmer for 12–15 minutes, until it reaches 165°F (74°C). Cool, shred and toss it with the slaw before adding the almonds and sesame seeds.
Nut-free (pepitas): Toasted pumpkin seeds replace the almonds for the same crunch without tree nuts.
- Toast the pepitas with the sesame seeds for 3–4 minutes, until they puff and start to pop.
Thai peanut: Peanut butter and lime whisked into the dressing, with chopped peanuts on top — a Thai-style crunch salad.
- Whisk the peanut butter and lime juice into the dressing until smooth, thinning it with a tablespoon of warm water if needed.
- Top with the chopped peanuts instead of almonds.
- Slaw
- Sesame-ginger dressing
- Slaw
- Sesame-ginger dressing
- Also add
- Slaw
- Sesame-ginger dressing
- Slaw
- Sesame-ginger dressing
- Also add
Estimated cost $6.39 for 6 servings ($1.07 each) · how we estimate
Instructions
-
Toast the almonds and sesame seeds in a dry skillet over medium-low heat for 2–3 minutes, shaking the pan, until golden. Tip them onto a plate to cool.
-
Whisk the avocado oil, sesame oil, rice vinegar, tamari, ginger, garlic, sweetener and salt until the sweetener dissolves.
-
In a large bowl, toss the napa and red cabbage, bell pepper, green onions and cilantro.
-
Pour over the dressing and toss well. Let stand 10 minutes so the cabbage softens slightly.
-
Just before serving, scatter with the toasted almonds and sesame seeds.
Tips for success
-
Napa cabbage is tender and mild, so this slaw is best within a few hours of dressing. For a sturdier make-ahead slaw, use green cabbage in place of the napa. - Keep the nuts and seeds separate until serving so they stay crunchy.
- Serve with poke bowls, Korean beef bowls or egg roll in a bowl, or top it with grilled chicken for lunch.
Nice to have, not needed
- A mandoline gives the finest shreds — a sharp chef's knife works well too.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Keep the shredded vegetables (3 days), the dressing (1 week) and the toasted nuts separate, and toss a portion at a time.
Undressed slaw keeps 3 days in the fridge and the dressing 1 week. Once dressed, eat it within a day.
Variations
3 variations, each with its own ingredients and macrosChinese chicken salad
ProteinShredded poached chicken tossed through the slaw turns it into the classic Chinese chicken salad.
- + 1 lb boneless, skinless chicken breasts
4.6 g net · 238 kcal · 20 g protein · 15 g fat · ≈$1.76 per serving (same net carbs as the original)
Nut-free (pepitas)
DietToasted pumpkin seeds replace the almonds for the same crunch without tree nuts.
- sliced almonds → pepitas (pumpkin seeds)
4.4 g net · 147 kcal · 3.6 g protein · 13 g fat · ≈$1.08 per serving (−0.2 g net carbs vs the original)
Thai peanut
FlavorPeanut butter and lime whisked into the dressing, with chopped peanuts on top — a Thai-style crunch salad.
- sliced almonds → roasted peanuts
- + 2 tbsp natural peanut butter
- + 1 tbsp lime juice
5.8 g net · 187 kcal · 4.9 g protein · 16 g fat · ≈$1.09 per serving (+1.2 g net carbs vs the original)
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