Cabbage Slaw with Scallions and Ginger
A crisp, refreshing Asian-style slaw made with thinly sliced napa cabbage, fresh ginger, and scallions tossed in a light soy-sesame dressing. The combination of raw and pickled elements creates layers of flavor—bright, tangy, and gently spiced. Perfect as a side dish, topping for grain bowls, or alongside grilled meats.
- Prep
- 15 min
- Cook
- —
- Wait
- 15 min
- Total
- 30 min
- Makes
- 6 servings (about 6 cups)
Steps
Before you start
- Have all ingredients prepped and ready (slaw will soften quickly once dressed)
- Use a sharp knife or mandoline for thin, even cabbage slices
- Taste and adjust soy sauce and lime juice to your preference
Slice the cabbage
- Cut the napa cabbage halves in half again lengthwise to create quarters.
- Place cut-side down on a cutting board and remove the core from each quarter.
- Slice the cabbage crosswise into thin ribbons, roughly ¼ inch (6 mm) wide.
- You should have about 6 cups (750 g) of sliced cabbage.
- Transfer to a large mixing bowl.
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Ready when: cabbage is in thin, even ribbons
Tip: A mandoline slicer makes this faster and more uniform, but use the guard to protect your fingers
Prepare aromatics
- Slice the scallions on a bias at a 45-degree angle.
- Separate the white and light green parts from the dark green tops; add the lighter parts to the bowl with the cabbage.
- Reserve the dark green tops for garnish.
- Peel and finely mince or microplane the fresh ginger; add it to the bowl.
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Ready when: ginger is finely minced and scallions are sliced
Tip: Microplaning ginger distributes it evenly and prevents sharp pieces, but minced is fine if you prefer
Make the dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, and honey until the honey dissolves completely.
- Taste and adjust acidity or saltiness—the dressing should be balanced between salty, tangy, and slightly sweet.
- Add a pinch of red pepper flakes if using.
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Ready when: honey is fully dissolved and dressing is smooth
Tip: Whisk the dressing in the small bowl rather than directly over the cabbage—this gives you a moment to taste and adjust before committing
Dress and rest the slaw
- Pour the dressing over the cabbage and ginger mixture.
- Toss everything together with two spoons or your clean hands, making sure every strand of cabbage gets coated with dressing.
- The cabbage will begin to soften and release some liquid.
- Let the slaw sit at room temperature for 15 minutes, tossing once or twice, so the flavors meld and the cabbage becomes tender.
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Ready when: cabbage is slightly wilted and liquid pools at the bottom of the bowl
Tip: Don't skip the resting time—it's what transforms raw cabbage into tender, flavorful slaw
Finish and serve
- Give the slaw one final toss.
- Transfer to a serving dish or bowl.
- Scatter the reserved dark green scallion tops over the top, and sprinkle with toasted sesame seeds if using.
- Taste once more and adjust soy sauce or lime juice as needed.
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Tip: Serve immediately while the slaw still has a slight crunch, or refrigerate up to 2 hours—it will continue to soften over time
Good to know
Tips
- For maximum crunch, serve the slaw within 1 hour of dressing it; after 2 hours it becomes softer and more pickle-like, which is also delicious
- If you prefer a lighter slaw, reduce the sesame oil to 1 tablespoon and add 1 tablespoon of water to the dressing
- Thinly slice the cabbage just before dressing—pre-sliced cabbage loses moisture and becomes limp
- This slaw pairs beautifully with grilled fish, roasted duck, or served alongside Asian noodle dishes
Make ahead
The slaw can be assembled (through step 4) up to 4 hours ahead and refrigerated. The cabbage will soften further as it sits, which is fine—just toss it well before serving. The dressing is best added no more than 2 hours before eating to preserve some crunch.
Storage & reheating
Store covered in the refrigerator for up to 3 days. The slaw will continue to soften and become more pickle-like as it sits, which many people enjoy. To serve cold, let it come to cool room temperature or serve straight from the fridge. Do not freeze.
Substitutions
- rice vinegar → unseasoned rice vinegar, or apple cider vinegar. Rice vinegar is traditional and mild; apple cider vinegar will add a stronger, more robust tang
- toasted sesame oil → neutral oil (such as vegetable or canola oil) with an extra drop of sesame oil for flavor. The slaw will be less aromatic but still delicious if you want to lighten it
- fresh ginger root → ¼ teaspoon ground ginger, or omitted entirely. Ground ginger is more assertive; use half the amount. Fresh is brighter and more complex
- honey → 1 teaspoon of sugar or a touch of agave nectar. Sugar dissolves just as well; the result will be slightly less complex in flavor
