Creamy Asian Slaw Recipe

This creamy Asian slaw recipe comes together in about 10 minutes with bagged slaw mix, toasted almonds, and crunchy chow mein noodles — all tossed in a sweet-and-spicy sesame chili dressing that brings a ton of flavor without a giant ingredient list. It’s easy enough for a weeknight dinner side dish, but also one of those recipes that disappears fast at potlucks, cookouts, and holiday parties.

I started making this Asian slaw for summer cookouts when I wanted something colder and crunchier than potato salad but still packed with flavor. The first time I brought it to a BBQ, people kept going back for “just one more scoop” until the bowl was basically wiped clean with a serving spoon.

Why This Recipe Works

If you need a side dish that’s fresh, crunchy, and always gets attention at the table, this one absolutely earns a spot in your rotation.

• The creamy Asian slaw dressing is sweet, savory, tangy, and just a little spicy.
• Bagged coleslaw mix keeps prep fast and easy.
• Toasted almonds and chow mein noodles add extra crunch in every bite.
• It works for weeknight dinners, meal prep, potlucks, BBQs, and cookouts.
• The flavors get even better after chilling in the fridge.
• You can easily customize it with extra veggies or protein.

Ingredients

This recipe keeps things simple, but every ingredient helps build flavor, texture, and crunch.

For the Asian Slaw Dressing

• Mayonnaise: Creates a creamy base that coats the slaw without feeling heavy.
• Rice wine vinegar + soy sauce: Balance the dressing with tangy brightness and savory umami flavor.
• Sweet chili sauce + honey: Add sweet heat and smooth out the spice.
• Garlic + fresh ginger: Bring sharp, savory flavor and fresh depth to the dressing.
• Sesame oil + sriracha: Add nutty richness and a mild kick of heat.

For the Slaw

• Coleslaw mix: The easiest shortcut here. I usually grab the kind with cabbage and carrots already mixed together.
• Scallions + sesame seeds: Add freshness, light onion flavor, and a little extra texture.
• Toasted almonds + chow mein noodles: Bring the crunch that makes this slaw so hard to stop eating.

Substitutions and Variations

One of my favorite things about this Asian slaw recipe is how easy it is to tweak based on what you already have in the fridge or pantry.

• Swap white vinegar for rice wine vinegar if that’s what you already have in the pantry.
• If you don’t have sweet chili sauce, add extra honey and a little more sriracha instead.
• Agave syrup or sugar can replace the honey.
• Add shredded bell peppers, snow peas, celery, or red onion for extra crunch and color.
• Toss in shredded chicken, grilled shrimp, or crispy tofu to turn this into a full meal.
• Use sunflower seeds instead of almonds if needed.
• For a gluten-free version, swap the soy sauce for tamari and use gluten-free crispy noodles in place of chow mein noodles. For a vegan version, use vegan mayonnaise instead of regular mayo — the dressing works just as well.

How to Make Asian Slaw

This Asian slaw comes together fast, and most of the work is just mixing, chilling, and trying not to snack on it before dinner.

1. Make the Dressing: Whisk together the mayonnaise, rice wine vinegar, sweet chili sauce, honey, soy sauce, garlic, sriracha, ginger, and sesame oil in a medium bowl until smooth and creamy. The dressing should smell tangy, savory, and just a little spicy.
2. Toss the Slaw Together: Add the coleslaw mix, scallions, and toasted almonds to a large bowl. Pour the dressing over the top and toss until everything is evenly coated. I like to make sure every bit of cabbage gets dressed because dry pockets of slaw are always disappointing.
3. Chill the Slaw: Cover the bowl and refrigerate the slaw for at least 1 hour before serving. This gives the cabbage time to soften slightly while the flavors blend together. Give the slaw a quick stir every 15 to 20 minutes if you think about it. The dressing tends to settle at the bottom a bit while chilling.
   *Pro Tip: If the slaw feels a little dry after chilling, add a small splash of rice vinegar or an extra spoonful of dressing before serving and toss again.
4. Add the Crunchy Toppings: Right before serving, top the slaw with chow mein noodles, extra scallions, and sesame seeds. Don’t add the noodles too early unless you enjoy soggy disappointment.

Tips for the Best Slaw

These little tricks help keep the slaw extra crunchy, flavorful, and party-ready every time.

• Toast the almonds before adding them to the slaw for the best flavor. I usually toss them into a dry skillet for a few minutes until they smell nutty and lightly golden.
• Wait until serving to add the chow mein noodles so that they stay crispy.
• If the dressing settles while chilling, just give the slaw another good toss before serving.
• Want it spicier? Add extra sriracha or a pinch of red pepper flakes.
• For meal prep, store the toppings separately and add them right before eating.
• I’ve made this a day ahead for parties more times than I can count, and it always tastes even better after the flavors have had some time to hang out together.

FAQ

Can I make Asian slaw ahead of time?

Absolutely. You can make the slaw up to 1 day ahead. Just keep the chow mein noodles separate until serving so they stay crunchy.

How long does Asian slaw last in the fridge?

Stored in an airtight container, this slaw keeps well for up to 3 days in the refrigerator.

Can I make this Asian slaw without mayonnaise?

You can swap the mayo for Greek yogurt or use a vinaigrette-style dressing instead, but the texture and flavor will change a bit.

What goes well with Asian slaw?

This slaw is great with grilled chicken thighs, burgers, pulled pork, salmon, shrimp, sandwiches, or tacos. I also love piling some next to teriyaki chicken or ribs.

Can I use fresh cabbage instead of bagged slaw mix?

Definitely, just shred green cabbage, purple cabbage, and carrots yourself. Bagged slaw mix is simply the faster option.

Is Asian slaw spicy?

It has a mild kick from the sriracha and sweet chili sauce, but it’s not overwhelmingly spicy. You can easily adjust the heat level to your liking.

How to Store

Store the components separately, and this slaw holds up well for days.

• Store leftover Asian slaw in an airtight container in the refrigerator for up to 3 days.
• The cabbage will soften a little over time, but the flavor stays really good. I actually like leftovers straight from the fridge the next day with grilled chicken tossed on top for lunch.
• If possible, store the chow mein noodles separately and add them right before serving so they stay crunchy.

More Recipes to Try

If you’re planning a cookout or easy dinner, here are a few more BBB favorites that pair really well with this Asian slaw:

• Onion Rings Recipe
• Loaded Bacon Ranch Potato Salad
• Fresh Vegetable Salad
• Dry Rub Ribs
• Firecracker Salmon Bowl