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Chinese-American Coleslaw with Sesame Soy Dressing

Recipe by Jenn Giam Smith

Crunchy, sweet, tangy, and inspired by my dad’s classic homemade slaw—made with simple ingredients you can find anywhere.

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Close-up of Chinese-American coleslaw with chili crisp sesame dressing, Napa cabbage, carrots, green onion, and toasted walnuts

Ingredients

Units Scale

Coleslaw

  • 4 cups Chinese Napa cabbage, thinly sliced/shredded (about 1/2 a head) (or purple cabbage, or coleslaw mix)
  • 1 small carrot, shredded
  • 1/4 teaspoon kosher salt
  • 1/3 cup toasted walnuts, coarsely chopped
  • 2 tablespoons cilantro, chopped/torn
  • 1 green onion, thinly sliced

Dressing

  • 1 tablespoon vegetable oil (or other neutral oil)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, grated
  • 1 teaspoon chili crisp

Instructions

  • In a medium bowl, whisk together all dressing ingredients.
  • Add cabbage, carrot, kosher salt, toasted walnuts, cilantro, and green onion.
  • Toss well until the slaw is evenly coated.
  • Serve immediately, or cover and refrigerate until ready to serve (up to 2 days).

Equipment

Notes

  • Gluten-Free Tip: Use tamari instead of soy sauce.
  • Nut-Free Tip: Skip the nuts.
  • For the best flavor, let the slaw chill for 30 minutes before serving.

Find it online: https://www.jenn-smith.com/chinese-coleslaw/