Napa Cabbage Slaw with Sesame Oil and Rice Vinegar
A bright, crisp slaw of shredded napa cabbage tossed with a tangy-nutty dressing of sesame oil, rice vinegar, and soy sauce, finished with toasted sesame seeds. Ready in minutes, it pairs beautifully with grilled meats, roasted fish, or as a fresh side for Asian-inspired meals.
- Prep
- 15 min
- Cook
- —
- Wait
- 10 min
- Total
- 25 min
- Makes
- 4 cups (about 6 servings as a side)
Steps
Before you start
- Use a sharp knife or mandoline to shred the cabbage into thin, uniform pieces
- Have all dressing ingredients measured and ready before you start mixing
- If serving later, keep the dressing separate and toss just before serving to maintain crispness
Prepare the cabbage
- Cut the napa cabbage head in half lengthwise from the stem end.
- Place cut-side down on a large cutting board.
- Using a sharp chef's knife in a rocking motion or a mandoline slicer set to ¼-inch thickness, shred the cabbage into thin ribbons.
- Discard any very thick white core pieces that don't shred easily.
- Transfer the shredded cabbage to a large serving bowl.
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Ready when: Cabbage is in thin, uniform ribbons about ¼-inch wide
Tip: A mandoline makes quick work of shredding; use the guard to protect your fingers. If you don't have one, a sharp knife and patience work just as well—aim for thin, even pieces so they wilt slightly when dressed.
Toast the sesame seeds
- Pour the sesame seeds into a dry skillet (no oil needed) over medium-low heat.
- Toast, stirring often with a wooden spoon, for 2–3 minutes until fragrant and lightly golden.
- Transfer to a small bowl and set aside to cool.
- Do not let them burn.
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Ready when: Seeds are fragrant, lightly golden, and make a subtle pop sound when shaken
Tip: Toast sesame seeds in a dry pan—oil makes them burn quickly. Watch carefully, as they go from perfect to burnt in seconds. If you hear a change in their sound or smell any scorching, remove from heat immediately.
Whisk the dressing
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced ginger, and minced garlic until the dressing is well combined and emulsified.
- Taste and adjust acidity or saltiness as you like—add a few drops more vinegar for tang or a teaspoon of soy sauce for depth.
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Ready when: Dressing is smooth and well blended, with no visible separation
Tip: Whisk vigorously to help the sesame oil emulsify with the vinegar. The dressing will be slightly thinner than a mayo-based vinaigrette, which is correct—it should coat the cabbage lightly.
Dress and rest the slaw
- Pour the dressing over the shredded cabbage.
- Using two forks or salad servers, toss thoroughly for about 1 minute, making sure every strand is coated with the dressing.
- Let the slaw sit at room temperature for 10 minutes.
- The cabbage will soften slightly and absorb the flavors without becoming limp.
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Ready when: Cabbage is evenly glossy and coated; leaves are pliable but still crisp
Tip: If you toss too aggressively or let the slaw sit longer than 30 minutes, the cabbage will wilt. For maximum crispness, dress just before serving. If you need to make it ahead, keep the dressing separate and toss at the last moment.
Finish and serve
- Just before serving, scatter the toasted sesame seeds over the top of the slaw.
- Add the sliced scallions if using.
- Sprinkle with red pepper flakes to taste if you like heat.
- Toss gently one more time, or serve the toppings scattered on top for visual appeal.
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Ready when: Slaw is garnished and ready to serve
Tip: Add sesame seeds and scallions at the very end so they stay crunchy. If serving a crowd, arrange the toppings in sections so each person can customize their portion.
Good to know
Tips
- To ensure even shredding, cut the napa cabbage in half lengthwise first—this gives you a flat surface to work from and makes slicing faster and safer.
- Sesame oil is pungent and burns easily; store it in a cool, dark place or the refrigerator to preserve its nutty flavor and prevent it from turning rancid.
- For a slaw that travels well (to potlucks or picnics), pack the dressed cabbage in one container and the sesame seeds and scallions in a separate small bag. Toss together just before eating.
- Napa cabbage's mild, slightly sweet flavor makes it forgiving with dressing ratios. Taste as you go and adjust the ratio of vinegar and soy sauce to your preference—some like it brighter, others earthier.
Make ahead
The shredded cabbage and dressing can each be prepared up to 4 hours ahead. Keep them separate and toss together no more than 15 minutes before serving. Toast the sesame seeds up to 1 day ahead and store in an airtight container at room temperature.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will gradually soften and become increasingly saturated with dressing, which is fine for a warm, tender slaw (some prefer it this way). For crisp slaw, dress no more than 2 hours ahead. Sesame seeds will soften over time; if you prefer them crunchy, pack them separately and add just before eating.
Substitutions
- unseasoned rice vinegar → unseasoned rice wine vinegar or white wine vinegar. White wine vinegar is slightly sharper; start with 2½ tbsp and adjust to taste. Avoid seasoned rice vinegar, which has added salt and sugar.
- toasted sesame oil → walnut oil. Walnut oil provides richness without sesame flavor. Use the same amount. The slaw will taste nuttier but less Asian in character.
- low-sodium soy sauce → tamari or coconut aminos. Tamari (wheat-free soy sauce) is slightly richer; use the same amount. Coconut aminos is milder and slightly sweet; use up to 2 tbsp and add more if needed.
- fresh ginger → ½ tsp ginger powder. Fresh ginger is more vibrant, but ground ginger works in a pinch. Add it to the dressing so it distributes evenly. Use half the amount, as powdered spices are more concentrated.
