Savory LifeRECIPES

Soy Sauce Coleslaw: Savory Asian-Inspired Slaw

Updated November 5, 2026

Total time
15 min
prep 15 min · cook 0 min
Serves
6
portions as written

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Soy Sauce Coleslaw: Savory Asian-Inspired Slaw

Soy sauce coleslaw is a savory, umami-packed twist on the classic creamy slaw, built on shredded cabbage and carrots with a tangy soy-sesame dressing. It comes together in minutes, needs no mayo, and stays crisp for days, making it a reliable side for BBQs, tacos, or grilled meats. The soy sauce adds depth while rice vinegar and a touch of honey balance it with brightness and a hint of sweetness.

Ingredients

  • 1 small green cabbage (about 2 lb / 900 g), shredded
  • 2 large carrots (about 6 oz / 170 g), peeled and grated
  • 3 green onions, thinly sliced
  • 1/4 cup (60 ml) soy sauce (use low-sodium if you prefer)
  • 3 tablespoons (45 ml) rice vinegar
  • 2 tablespoons (30 ml) toasted sesame oil
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon (9 g) toasted sesame seeds, for garnish

Instructions

  1. In a large bowl, combine the shredded cabbage, grated carrots, and sliced green onions. Toss to mix.
  2. In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until the honey is dissolved.
  3. Pour the dressing over the cabbage mixture. Toss well until every piece is coated.
  4. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld, then toss again.
  5. Sprinkle with toasted sesame seeds just before serving. Serve chilled or at room temperature.

Tips

  • Substitutions: No rice vinegar? Use apple cider vinegar or white wine vinegar. For a gluten-free version, swap soy sauce for tamari or coconut aminos (coconut aminos will be slightly sweeter).
  • Storage: This slaw keeps well in an airtight container in the fridge for up to 4 days. The cabbage stays crunchy because there’s no mayo to weigh it down.
  • Common mistake: Don’t overdress. Start with 3/4 of the dressing, toss, and add more only if needed. Too much liquid makes the slaw soggy.
  • Make it ahead: You can shred the cabbage and carrots up to 2 days in advance and store them in a sealed bag with a paper towel to absorb moisture. Mix the dressing separately and combine when ready to serve.

Serving Suggestions

This slaw is a fantastic side for grilled chicken, pork chops, or teriyaki salmon. It also works beautifully as a topping for pulled pork sandwiches, fish tacos, or banh mi–style bowls. For a light lunch, serve it over rice with a fried egg.

Variations

  • Spicy: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the dressing for heat.
  • Crunchy: Toss in 1/2 cup (60 g) chopped roasted peanuts or cashews just before serving.
  • Herby: Stir in 1/4 cup (10 g) chopped cilantro or Thai basil for a fresh, aromatic lift.
  • Fruity: Add 1 cup (150 g) thinly sliced apple or pear for a sweet crunch that pairs well with the soy.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This slaw is best served cold or at room temperature, so there’s no need to reheat. If it looks dry after a day or two, add a splash of rice vinegar or a drizzle of sesame oil and toss.

Frequently Asked Questions

Can I use a bagged coleslaw mix instead of fresh cabbage? Yes, a 14-ounce (400 g) bag of shredded cabbage and carrots works perfectly. Just skip the shredding and use the bagged mix as-is.

Is this slaw gluten-free? Only if you use tamari or a certified gluten-free soy sauce. Regular soy sauce contains wheat, so check the label or swap it out.

Can I make this slaw vegan? Absolutely. Replace the honey with maple syrup or agave nectar. The rest of the ingredients are already plant-based.

Why is my slaw watery? Cabbage releases water as it sits. To avoid this, salt the shredded cabbage lightly, let it sit for 30 minutes, then squeeze out excess liquid before dressing. Or just serve the slaw the same day you make it.

How long does this slaw last? It stays crisp for up to 4 days in the fridge. The dressing is vinegar-based, so it won’t wilt as quickly as a mayo-based slaw.

Can I use red cabbage instead of green? Yes, red cabbage works well and adds a beautiful color. It’s slightly more crunchy, so you may want to let it sit in the dressing for an extra 5 minutes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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