Asian Slaw – Two Ways

Zingy lime dressing or creamy mayo

by Justina Sullivan
Zingy Asian Style coleslaw

Table of Contents

Fresh Crunchy and Moorish Asian-Style Slaw Made Two Ways

This vibrant, Asian-inspired take on coleslaw brings a fresh twist to the classic cabbage salad. The base of this slaw is Chinese cabbage, also known as napa cabbage. Its tender, leafy texture makes it perfect for soaking up flavour-packed dressings, and it’s widely used in Asian cuisine from stir-fries in China to kimchi in Korea. With two different dressing options – a zesty vinaigrette and a creamy mayo-based version – you can tailor it to suit your meal.

Asian Slaw Recipe

Fresh and Zingy Asian-Style Slaw Dressing

The first dressing is a light, zesty blend of soy sauce, fish sauce, rice vinegar, lime juice, garlic, fresh ginger, sesame oil, a touch of sugar, and optional chilli. Inspired by Thai and Vietnamese flavours, it’s fresh, tangy, and aromatic – thanks to the combination of mint, coriander, and salty-sour notes that give these cuisines their signature brightness.

This fresh bright slaw pairs well with:

  • Fried Eggs and chilli sauce
  • Vietnamese pork skewers
  • Grilled meats
  • Stuffed inside sandwiches (such as Bánh mì), burgers and tortilla wraps
  • As a side in Asian rice bowls
  • Or add shredded chicken, beef or pork and fresh herbs for a refreshing salad

Zingy Asian Slaw With Mayonnaise

Asian Slaw Recipe

Make It Creamy by Adding Mayonnaise

This version uses the same fresh, vibrant salad base, but with the addition of mayonnaise for a creamy twist. It keeps all the zingy Asian flavours while adding a smooth, rich texture. Japanese Kewpie mayonnaise is ideal here – it’s incredibly flavourful and pairs beautifully with the other Asian-inspired ingredients. That said, any good-quality mayonnaise will work just fine to bring creaminess to this variation.

Zingy Asian Style Slaw with Creamy Mayonnaise

Recipe: Asian Slaw – Two Ways

Asian Slaw Recipe
Print Recipe

Asian Slaw – Two Ways

A fresh and crunchy Asian-style slaw made with napa cabbage, carrots, red cabbage, and herbs like mint and coriander. Choose between a light, zesty Thai-Vietnamese-style dressing or a creamy version using mayonnaise for a rich twist.
Total Time20 minutes
Servings: 4 – 6

Ingredients

Slaw

  • 400g thinly shredded Chinese cabbage, (known as Napa cabbage)
  • 1 red onion, thinly sliced
  • 3 large spring onions, chopped fine
  • 2 carrots, grated
  • 25g coriander, leaves and stems
  • 14g mint, leaves only
  • Sea salt flakes

Zingy Asian Dressing

  • 2 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp vegetable oil you can also use rapeseed or peanut oil
  • 1 tsp fish sauce
  • 1.5 tsp sugar
  • 2 tbsp lime juice
  • 1 garlic clove crushed
  • 1 tbsp fresh ginger, minced
  • 1 birdseye red chilli, minced (optional)

Creamy Asian Slaw (additional Ingredients)

  • 200g thinly shredded red cabbage
  • 3 level tbsp mayonnaise to be added to the Zingy Asian Slaw dressing recipe aboce (preferably Japanese Kewpie)

Instructions

  • Using a large bowl, combine all the dressing ingredients and blend into a smooth dressing. If making the creamy version, add the mayonnaise.
  • Add the shredded cabbage (including red cabbage for the creamy version), carrots, spring onions and herbs to the sauce and toss to combine. Taste and season with salt and pepper to taste.
  • Refrigerate until ready to use.