Cabbage Slaw With Coconut Lime Sesame Dressing

Looking for a side dish that’s bursting with flavor and texture? This Cabbage Slaw with Coconut-Lime Sesame Dressing is a delightful combination of crisp vegetables and a creamy, tangy dressing. It’s the perfect accompaniment to grilled meats, fish tacos, or even enjoyed on its own as a light and refreshing meal. This slaw isn’t your average mayo-laden version – we’re using a vibrant coconut-lime sesame dressing that will elevate your slaw game to a whole new level! It’s quick to make, packed with nutrients, and guaranteed to be a crowd-pleaser.

You’ll Need These Ingredients

• Napa Cabbage (200g / 7oz): We’re using napa cabbage for its delicate, slightly sweet flavor and wonderfully crisp texture. Make sure to slice it very thinly – a mandoline is helpful here, but a sharp knife works too!
• Carrot (1 small ≈50g / 1.8oz): A single medium carrot, julienned, adds a touch of sweetness and a beautiful color contrast. Julienning means cutting into thin, matchstick-like strips.
• Red Bell Pepper (¼ ≈30g / 1oz): A quarter of a red bell pepper, thinly sliced, provides a subtle sweetness and a vibrant pop of color. Feel free to use orange or yellow bell pepper if you prefer.
• Green Onions (2): Thinly sliced green onions (scallions) contribute a mild onion flavor and a fresh, herbaceous note. Use both the white and green parts.
• Toasted Coconut Flakes (2 tbsp total): We’re using 1 tablespoon in the dressing and reserving 1 tablespoon for garnish. Toasted coconut flakes add a delightful nutty flavor and a satisfying crunch.
• Toasted Sesame Seeds (1 tbsp + 1 tsp total): Similar to the coconut flakes, we’ll use 1 tablespoon in the dressing and 1 teaspoon for garnish. Toasting the sesame seeds enhances their flavor and aroma.
• Sesame Oil (3 tbsp / 45ml): Sesame oil is the base of our dressing, providing a rich, nutty flavor that’s characteristic of Asian cuisine.
• Full-Fat Coconut Milk (2 tbsp / 30ml): Full-fat coconut milk adds creaminess and a subtle coconut flavor to the dressing. Don’t use light coconut milk, as it won’t provide the same richness.
• Freshly Squeezed Lime Juice (1 tbsp / 15ml): Fresh lime juice is essential for the bright, tangy flavor of the dressing. Bottled lime juice just won’t compare!
• Lime Zest (1 tsp / 5ml): The zest of one lime adds an extra layer of citrusy aroma and flavor. Be careful to only zest the green part of the peel, avoiding the bitter white pith.
• Halal-Certified Soy Sauce or Tamari (1 tbsp / 15ml): Soy sauce provides umami and saltiness to the dressing. Tamari is a gluten-free alternative. Using a halal-certified soy sauce ensures it meets specific dietary requirements.
• Honey or Maple Syrup (1 tbsp / 15ml): A touch of sweetness balances the acidity of the lime juice and the saltiness of the soy sauce. You can use either honey or maple syrup, depending on your preference.
• Freshly Grated Ginger (1 tsp / 5ml): Freshly grated ginger adds a warm, spicy note to the dressing.
• Garlic Clove (1 small, minced): Minced garlic provides a pungent aroma and flavor.
• Red Pepper Chili Flakes (½ tsp / 2.5ml): A pinch of red pepper chili flakes adds a subtle kick of heat. Adjust the amount to your liking.
• Sea Salt (Pinch): A pinch of sea salt enhances all the flavors in the dressing.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Napa Cabbage: Green cabbage can be used, but it will have a slightly stronger flavor and a tougher texture.
• Coconut Milk: If you don’t have coconut milk, you can use Greek yogurt for a tangier dressing, but it will alter the flavor profile.
• Honey/Maple Syrup: Agave nectar or brown sugar can be used as alternatives.
• Soy Sauce/Tamari: Coconut aminos can be used as a soy-free alternative.

Let’s Make This Cabbage Slaw: A Step-by-Step Guide

1. Prepare the Vegetables: Begin by combining the thinly sliced napa cabbage, julienned carrot, red bell pepper strips, and sliced green onions in a large bowl. Ensure the cabbage is sliced thinly – a mandoline can be helpful for this! This creates a delicate texture that absorbs the dressing beautifully.
2. Toast the Coconut and Sesame Seeds: Heat a dry skillet over medium heat. Add the tablespoon of toasted coconut flakes and sesame seeds. Stir constantly for 2-3 minutes, until they turn golden brown and release their fragrant aromas. Watch carefully, as they can burn quickly. Transfer the toasted mixture to a small bowl and set aside to cool. This step is crucial for adding depth of flavor and a delightful crunch.
3. Craft the Coconut-Lime Sesame Dressing: In a separate bowl, whisk together the sesame oil, full-fat coconut milk, freshly squeezed lime juice, lime zest, halal-certified soy sauce (or tamari for gluten-free), honey (or maple syrup for vegan), freshly grated ginger, minced garlic, red pepper chili flakes, and a pinch of sea salt. Whisk vigorously until the dressing is smooth, glossy, and well-emulsified. Taste and adjust seasonings as needed – you might want a touch more lime juice for extra tang or chili flakes for more heat.
4. Dress the Slaw: Pour the prepared coconut-lime sesame dressing over the mixed vegetables. Add the toasted coconut-sesame mixture. Gently toss everything together until every strand of cabbage and vegetable is lightly and evenly coated with the dressing. Avoid over-mixing, as this can bruise the cabbage.
5. Rest and Marinate: This is a key step! Let the slaw sit at room temperature for 10-15 minutes. This allows the flavors to meld together beautifully and the cabbage to soften slightly, creating a more enjoyable texture. The resting period also allows the dressing to penetrate the vegetables, enhancing their flavor.
6. Plate and Style: On a wide, white plate or in a shallow bowl, arrange the slaw in a neat mound. Drizzle a thin ribbon of any remaining dressing across the top for visual appeal. Scatter the reserved toasted coconut flakes and a light sprinkle of sesame seeds over the slaw. Finish with a small wedge of lime on the side for a pop of color and an extra burst of freshness.
7. Serve Immediately: Serve the cabbage slaw immediately at room temperature for maximum crunch and vibrant flavor. While it can be stored for a short period, the texture will soften over time.

Why Napa Cabbage is the Star

Napa cabbage, also known as Chinese cabbage, is the ideal choice for this slaw. Unlike regular green cabbage, Napa cabbage has a more delicate texture and a subtly sweet flavor. Its leaves are tender and crisp, making it perfect for absorbing the flavorful coconut-lime sesame dressing without becoming soggy. It also holds its shape well, providing a satisfying crunch in every bite.

The Magic of Toasted Coconut and Sesame

Don’t skip toasting the coconut flakes and sesame seeds! This simple step transforms these ingredients from ordinary to extraordinary. Toasting enhances their natural flavors, creating a nutty, aromatic depth that complements the other ingredients in the slaw. The toasting process also adds a delightful crunch, providing a textural contrast to the tender cabbage and vegetables.

Adjusting the Spice Level

The amount of red pepper chili flakes in the dressing can be adjusted to suit your preference. If you enjoy a mild slaw, start with ¼ teaspoon of chili flakes. For a more pronounced heat, increase the amount to ½ teaspoon or even ¾ teaspoon. Remember, a little goes a long way! You can also remove the seeds from the chili flakes to reduce the heat further.

Make-Ahead Tips & Storage

While this slaw is best served immediately, you can prepare some components in advance. The dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The vegetables can also be prepped and stored separately in the refrigerator for up to 24 hours. However, it’s best to dress the slaw just before serving to maintain its crispness. Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days, but the texture will soften over time.

Frequently Asked Questions (FAQ)

• Can I use a different type of cabbage? While Napa cabbage is recommended, you can substitute with green cabbage, but the texture will be slightly different.
• Is this slaw vegan? Yes, if you use maple syrup instead of honey.
• Can I make this gluten-free? Yes, use tamari instead of soy sauce.

This Cabbage Slaw with Coconut-Lime Sesame Dressing is a vibrant and flavorful side dish that’s perfect for any occasion. Its refreshing flavors and satisfying crunch will leave you wanting more! Don’t forget to save this recipe to Pinterest for later!

crunchy asian cabbage slaw with addictive sesame dressing that steals the show

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Samantha Hayes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Cabbage Slaw with Coconut-Lime Sesame Dressing is a refreshing and flavorful side dish featuring crisp vegetables and a creamy, tangy dressing. It’s a delightful accompaniment to grilled meats, fish tacos, or enjoyed as a light meal.

---

Ingredients

Scale 1x2x3x

• 200g Napa cabbage, thinly sliced
• 50g carrot, julienned
• 30g red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 2 tbsp toasted coconut flakes (1 tbsp for dressing, 1 tbsp for garnish)
• 1 tbsp toasted sesame seeds (1 tbsp for dressing, 1 tsp for garnish)
• 45ml sesame oil
• 30ml full-fat coconut milk
• 15ml freshly squeezed lime juice
• 5ml lime zest
• 15ml halal-certified soy sauce or tamari
• 15ml honey or maple syrup
• 5ml freshly grated ginger
• 1 small garlic clove, minced
• 2.5ml red pepper chili flakes
• Pinch sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Vegetables: Combine sliced cabbage, julienned carrot, bell pepper, and green onions in a bowl.
2. Toast Coconut & Seeds: Toast coconut flakes and sesame seeds in a dry skillet until golden brown.
3. Make Dressing: Whisk together sesame oil, coconut milk, lime juice, lime zest, soy sauce, honey, ginger, garlic, chili flakes, and salt.
4. Dress Slaw: Toss vegetables with dressing and toasted coconut-sesame mixture.
5. Rest & Marinate: Let slaw sit for 10-15 minutes to meld flavors.
6. Plate & Style: Arrange slaw on a plate, drizzle with dressing, and garnish with coconut flakes and sesame seeds.
7. Serve Immediately: Serve at room temperature for maximum crunch.

Notes

Letting the slaw rest allows flavors to meld and the cabbage to soften. Toasting the coconut and sesame seeds enhances their flavor.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 150 kcal
• Sugar: 8 g
• Sodium: 250 mg
• Fat: 12 g
• Saturated Fat: 8 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 0 mg