SlawsAsian FusionEasy

Broccoli and Carrot Slaw with Sesame Dressing

Name: Broccoli and Carrot Slaw with Sesame Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: 5 cups (350 g) fresh broccoli florets, cut into thin florets, then sliced lengthwise into thin matchsticks or shredded with a knife or mandoline; 3 whole (300 g) medium carrots, peeled and cut into thin matchsticks or julienned with a mandoline; 3 tablespoons (45 ml) toasted sesame oil; 2 tablespoons (30 ml) rice vinegar; 1 tablespoon (15 ml) low-sodium soy sauce; 1 teaspoon (5 g) fresh ginger, minced or grated finely; 1 whole (5 g) garlic clove, minced finely; 1 tablespoon (15 ml) fresh lime juice; ½ teaspoon (2½ g) honey; 2 tablespoons (20 g) black or white sesame seeds, toasted, for garnish (optional); 2 whole (20 g) scallion, thinly sliced, for garnish (optional); pinch red pepper flakes, to taste (optional)

From the MyKitchenBank Kitchen

A bright, crunchy slaw of shredded broccoli and carrots dressed in a tangy sesame vinaigrette. The dressing balances nutty toasted sesame oil, bright rice vinegar, and a touch of ginger and garlic. Best served fresh and cold, it's a refreshing side dish that pairs beautifully with Asian mains or grilled proteins.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings (about 5 cups)

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Ingredients

4 servings

5 cups (350 g) fresh broccoli florets, cut into thin florets, then sliced lengthwise into thin matchsticks or shredded with a knife or mandoline
3 whole (300 g) medium carrots, peeled and cut into thin matchsticks or julienned with a mandoline
3 tablespoons (45 ml) toasted sesame oil
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) low-sodium soy sauce
1 teaspoon (5 g) fresh ginger, minced or grated finely
1 whole (5 g) garlic clove, minced finely
1 tablespoon (15 ml) fresh lime juice
½ teaspoon (2.5 g) honey
2 tablespoons (20 g) black or white sesame seeds, toasted, for garnish (optional)
2 whole (20 g) scallion, thinly sliced, for garnish (optional)
pinch red pepper flakes, to taste (optional)

Equipment (4)

Large mixing bowl
Small bowl or jar for dressing
Sharp knife or mandoline slicer
Whisk or fork

Steps

Before you start

Have a sharp knife or mandoline ready for thin, even slicing
Wash and dry the broccoli and carrots thoroughly
Gather all dressing ingredients before you start

1
Prepare the broccoli
- Cut the fresh broccoli florets into thin lengthwise slices using a sharp knife or mandoline.
- Work carefully to slice each floret thinly (about ⅛ inch / 3 mm thick) so the broccoli shreds into delicate, tender pieces rather than remaining in large chunks.
- This maximizes surface area for the dressing to cling to and creates an elegant presentation.
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Ready when: broccoli is sliced into thin, uniform matchsticks
Tip: A mandoline makes this much faster and more uniform than a knife. If using a knife, keep the blade on the cutting board and rock it over the floret lengthwise. Use the mandoline guard to protect your fingertips.
2
Prepare the carrots
- Peel the carrots thoroughly with a vegetable peeler.
- Using a sharp knife or mandoline, cut each carrot into thin matchsticks or julienne (about ⅛ inch / 3 mm thick and 2–3 inches / 5–8 cm long).
- Place all the julienned carrots in a large mixing bowl.
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Ready when: carrots are cut into uniform thin matchsticks
Tip: Uniform thickness ensures even texture throughout the slaw. If using a mandoline on the julienne setting, press firmly to keep the carrot stable and straight.
3
Combine vegetables
- Add the sliced broccoli to the bowl with the carrots and toss gently to combine.
- Make sure all the pieces are evenly mixed and well distributed so the dressing will coat everything uniformly.
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Ready when: broccoli and carrots are evenly mixed in the bowl
Tip: Toss gently with your hands or two spoons to avoid crushing the delicate broccoli pieces.
4
Make the sesame dressing
- In a small bowl or jar, combine 3 tablespoons (45 ml) toasted sesame oil, 2 tablespoons (30 ml) rice vinegar, 1 tablespoon (15 ml) low-sodium soy sauce, 1 teaspoon (5 g) minced fresh ginger, 1 minced garlic clove, 1 tablespoon (15 ml) fresh lime juice, and ½ teaspoon (2.5 g) honey.
- Whisk or shake vigorously for 30 seconds until the honey dissolves completely and the dressing is smooth and well combined.
- Taste and adjust seasonings if needed—add more rice vinegar for tanginess, more sesame oil for nuttiness, or a pinch of red pepper flakes for heat.
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Ready when: dressing is smooth, honey is fully dissolved, and all ingredients are well emulsified
Tip: Make the dressing just before serving so it stays bright and aromatic. If making ahead, keep it separate and dress the slaw only when you're ready to eat to preserve maximum crunch.
5
Dress and garnish the slaw
- Pour the sesame dressing over the vegetables and toss well until every piece is coated evenly.
- The slaw should look glossy and balanced.
- Divide among serving bowls and garnish with 2 tablespoons (20 g) toasted sesame seeds and 2 thinly sliced scallions if desired.
- Serve immediately while the slaw is crisp and cold.
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Ready when: all vegetables are evenly coated and glossy, garnishes are distributed
Tip: If prepping ahead, keep the vegetables and dressing separate and combine them just before serving to maintain maximum crunch and prevent wilting.

Good to know

Tips

Shred the broccoli florets lengthwise by slicing them very thin with a sharp knife or mandoline—this creates delicate, tender pieces that absorb dressing beautifully and look elegant
Toast the sesame seeds yourself in a dry skillet over medium heat for 2–3 minutes, shaking the pan often, to deepen their nutty flavor and aroma
Serve the slaw alongside grilled chicken, salmon, or tofu for a light, balanced meal. It's also excellent with spring rolls, dumplings, or rice bowls
If the slaw softens before serving (especially in warm weather), refresh it with a squeeze of lime juice and a drizzle of sesame oil just before plating

Make ahead

The vegetables can be cut and stored in an airtight container in the refrigerator for up to 2 days. Make the dressing up to 1 day ahead and keep it in a sealed jar. Combine them no more than 15 minutes before serving to keep the slaw crisp.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The slaw will soften slightly as it sits—it's best eaten fresh, but still tasty the next day. Do not freeze. To refresh, toss with a splash of extra rice vinegar and sesame oil before serving.

Substitutions

toasted sesame oil → extra-virgin olive oil mixed with a few drops of toasted sesame oil. Use a 3:1 ratio of olive oil to sesame oil for a lighter dressing; the slaw will taste less nutty but still fresh.
rice vinegar → white vinegar or apple cider vinegar. Use only 1½ tablespoons of these stronger vinegars to avoid overpowering the dressing.
fresh ginger → ground ginger. Use ¼ teaspoon ground ginger for a slightly spicier flavor; fresh ginger gives a more vibrant taste.
fresh broccoli florets → shredded cabbage (green or napa) or coleslaw mix. Cabbage is milder but gives a more traditional slaw texture; use about 4 cups shredded.