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Asian Slaw

This Asian slaw recipe is the perfect topping for fish tacos and so many other Asian recipes. It’s fresh, tangy, and only takes 10 minutes to make. 

Overhead view of a slaw topped with cilantro and limes, next to a bowl of scallions, a lime slice, and a wooden spoon

A good slaw can take a meal to a whole new level. Even a simple recipe can become exciting and burst with flavor if topped with a tasty slaw. This Asian slaw recipe has everything I want out of a slaw. It’s fresh, crunchy, packed with strong flavors, and has just the right amount of spice. It’s perfect for putting on fish tacos or on the side of your favorite Asian entree. 

Not only is this slaw super tasty and refreshing, but it’s incredibly easy to make. It only has 7 ingredients, and it takes just 10 minutes to throw together. It also lasts really well in the fridge, so you can make it ahead of time and keep it on hand anytime you need it. If you’re needing a new topping or side dish, then you’ve got to try making this recipe. 

Overhead view of a bowl of carrots and cabbage, a bowl of mayonnaise, a bowl of soy sauce, a bowl of honey, a bowl of salt and ground ginger, a bowl of oil, a plate of raw fish, and some scallions

What You’ll Need

Here are all of the ingredients that you’ll need to make this recipe. Make sure to check out the recipe card at the bottom of the article to see the exact amounts for each ingredient.

  • Slaw mix 
  • Scallions – You want to use both the whites and greens from the scallions.
  • Mayonnaise
  • Soy sauce – If you want to make this recipe gluten-free, use tamari or gluten-free soy sauce.
  • Honey
  • Ground ginger
  • Sea salt

How to Make Asian Slaw

Here’s how to make this super simple recipe. It only takes 10 minutes! 

  • Mix the veggies. Add the slaw mix and the scallions to a large bowl and mix.
  • Make the dressing. Put the mayonnaise, soy sauce, honey, ground ginger, and salt in a bowl. Stir until combined and smooth.
Side by side of soy sauce, mayonnaise, salt, ground ginger, and honey in a bowl, and all of those ingredients mixed together with a whisk in it
  • Toss. Add the dressing to the bowl with the veggies, and toss until everything is well mixed. 

Tips for Success

Here are a few tips and tricks for making the best possible Asian slaw.

  • Make your own slaw mix. This recipe is fantastic if you use a pre-packaged slaw mix. But it’s even better if you make your own. To make a slaw mix, all you need to do is thinly slice cabbage and grate some carrots. The slaw will be much fresher if you cut your own veggies.
  • Add herbs. If you want to add an extra element of flavor to this dish, throw in some fresh herbs. Cilantro, basil, and parsley all work wonderfully with this recipe. 
  • Chill. For best results, make the Asian slaw ahead of time and let it chill in the fridge for a few hours. This will allow all of the flavors to meld together, and the slaw will taste a lot better. 
A bowl of slaw topped with cilantro and limes, with a wooden spoon in it.

What to Serve It With

I serve this slaw alongside so many Asian dishes to add a fresh side dish. But my favorite way to serve it is on top of fish tacos, such as my Pan-Seared Crispy Fish Tacos and Salmon Tacos with Mango Salsa.

How to Store Leftovers

This fresh and tangy slaw will last in the fridge for up to 1 week. Just make sure that you store it in an airtight container.

Can I Freeze This Recipe?

I don’t recommend freezing this slaw. The veggies and the dressing won’t hold up to being frozen and thawed out again. 

Close up overhead view of a bowl of slaw topped with cilantro and lime slices

More Easy and Healthy Asian Recipes

If you’re anything like me, then you love Asian food. Asian food is one of my go-to cuisines, and I have a lot of recipes that are easy and healthy that I make all the time. Here are some of my favorites.

Asian Slaw

This easy Asian slaw is fresh, tangy, and perfect for topping fish tacos with. It only takes 10 minutes to make, and it's loaded with flavor.
author: Alyssa
yield: 4 servings
Overhead view of a slaw topped with cilantro and limes, next to a bowl of scallions, a lime slice, and a wooden spoon
Prep: 10 minutes
Total: 10 minutes


  • 2 cups slaw mix (cabbage, carrots)
  • 6 scallions, chopped (green and white parts)
  • ½ cup mayonnaise
  • 2 tablespoons soy sauce
  • 1 teaspoon honey
  • ¼ teaspoon ground ginger
  • ½ teaspoons sea salt


  • In a large bowl, combine the slaw mix and the scallions.
  • In a separate bowl, combine the mayonnaise, soy sauce, honey, ground ginger, and sea salt, and mix until smooth.
  • Add the dressing to the slaw mixture and toss until all of the veggies are well coated.


  • To make this recipe gluten-free, replace the soy sauce with tamari or gluten-free soy sauce.
  • This slaw will last in an airtight container in the fridge for up to 1 week.
  • For best results, make this slaw a few hours ahead of time so it can chill in the fridge. 


Serving: 0.5cup | Calories: 216kcal | Carbohydrates: 6g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 981mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg
cuisine: Asian
course: Side Dish

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