Recipe: Cabbage Slaw with Ginger-Tahini Dressing

updated Jan 29, 2020
Crunchy Asian Slaw with Ginger-Tahini Dressing
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(Image credit: Andrea Bemis)

Summer is synonymous with backyard barbecues, romantic picnics for two, and dinner on the beach. As much as I wish our work on the farm could be grouped into the “romantic picnic for two” category, in reality my husband and I spend most summer days hunched over the dirt, farming our little hearts out and ready to pass out from the 90-degree temperatures at any given moment.

Needless to say, turning on our oven on in the middle of the summer just doesn’t happen. Enter salads like this one: satisfying meals on their own, filled with nuts and veggies and tossed with a tangy, tasty dressing.

(Image credit: Andrea Bemis)

This salad is our summer cure for heat stroke. Honestly, it has everything going for it. It’s crunchy, creamy, refreshing, and most importantly, downright delicious. It requires zero cooking time and is ready in less than 15 minutes.

We usually serve this salad with a glass of crisp sauvignon blanc while sitting in the back of our farm truck fantasizing about white sand and the ocean. Guess what? It totally works! This salad will take you wherever you want to go as long as you are in good company with a little imagination. Cheers!

Crunchy Asian Slaw with Ginger-Tahini Dressing

Serves 4

Nutritional Info


For the ginger-tahini dressing:

  • 3

    scallions, white and light green parts only, minced

  • 1/4 cup

    low-sodium tamari or soy sauce

  • 1/4 cup


  • 2 tablespoons


  • 1 tablespoon

    fresh lime juice

  • 1 tablespoon

    rice wine vinegar

  • 1 tablespoon

    pure maple syrup

  • 1 1/2 tablespoons

    freshly grated ginger

  • 1/2 teaspoon

    crushed red pepper flakes

For the salad:

  • 2 cups

    shredded red cabbage

  • 1/2 cup

    shredded napa cabbage

  • 2

    carrots, coarsely grated

  • 1

    medium-sized beet, coarsely grated

  • 1 cup

    cilantro, finely chopped

  • 1

    jalapeño pepper, seeded and cut into thin slivers

  • 1 cup

    cooked, shelled edamame

  • 1/2 cup


  • 1/2 cup


  • 2 tablespoons

    sesame seeds


  1. Prepare the dressing by whisking all of the ingredients together until smooth and well-combined. This works best with an immersion blender but a hand whisk is fine too. Taste the dressing and adjust seasonings if needed.

  2. Place the red cabbage, napa cabbage, carrots, beets, edemame, cilantro and jalapeño in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.

Recipe Notes

This salad can be prepared a day in advance. Keep the chopped veggies and salad dressing separate in the fridge and toss everything together when ready to serve.

The dressing will keep in the fridge for up to 5 days.

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