This easy Sesame Coleslaw is a fresh, crunchy side dish with a light Japanese twist. It’s tossed in a simple sesame dressing that’s nutty, tangy, and just a little sweet—perfect to serve with grilled meats, rice bowls, or weeknight dinners. You can make it ahead on the weekend and enjoy it all week long—it actually tastes even better the next day!
Ingredients
For the dressing:
- Mayonnaise: 4 Tbsp
- Vinegar: 2 Tbsp
- Honey: 1 Tbsp
- Soy sauce: 1 Tbsp
- Ground roasted white sesame: 3 Tbsp
For the vegetables:
- Cabbage: ½ lb (about ¼ small head)
- Red cabbage: ½ lb (about ¼ small head)
- Carrot: 1 (medium size)
- Sea salt: ¼ teaspoon
Step-by-Step Instructions
1. Make the dressing. In a small bowl, combine mayonnaise, vinegar, honey, soy sauce, and ground roasted white sesame. Whisk until smooth and evenly mixed. Set aside.
2. Shred the vegetables. Remove the core of the cabbage, then shred cabbage, red cabbage, and carrot. Using a slicer or mandoline makes it faster and gives even slices—watch your fingers! If you don’t have one, thinly slice with a sharp knife.
3. Season the vegetables. In a large bowl, combine the shredded vegetables. Sprinkle with a little sea salt and mix well.
4. Add the dressing. Pour the prepared sesame dressing over the vegetables. Toss until everything is evenly coated.
5. Chill and serve. Cover and refrigerate for 2–3 hours to let the flavors soak in. Toss again before serving and enjoy!
Recipe Tips
- Use a mandolin or slicer for even texture: Thin, even slices make the coleslaw light and crisp. If you’re slicing by hand, take your time and use a sharp knife for best results.
- Don’t skip the chilling time: Letting the coleslaw rest in the fridge for a few hours helps the flavors blend together and the sesame dressing soak in—it’s worth the wait!
FAQ
It keeps well in the fridge for up to 3–4 days in an airtight container. The vegetables will soften over time but the flavor will still be great.
I used apple cider vinegar for this recipe—it adds a gentle tang and a hint of fruitiness that goes really well with the sesame dressing. You can also use rice vinegar if you prefer a milder, more traditional Japanese flavor. Both work beautifully!
Sesame Coleslaw
Ingredients
For the dressing
- 4 Tbsp mayonnaise
- 2 tablespoon vinegar
- 1 tablespoon honey
- 1 tablespoon soy Sauce
- 3 Tbsp ground roasted sesame
For the vegetables
- ½ lb rabbage (about ¼ small head)
- ½ lb red cabbage (about ¼ small head)
- 1 carrot (medium size)
Instructions
- Make the dressing. In a small bowl, combine mayonnaise, vinegar, honey, soy sauce, and ground roasted white sesame. Whisk until smooth and evenly mixed. Set aside.
- Shred the vegetables. Remove the core of the cabbage, then shred cabbage, red cabbage, and carrot. Using a slicer or mandoline makes it faster and gives even slices—watch your fingers! If you don’t have one, thinly slice with a sharp knife.
- Season the vegetables. In a large bowl, combine the shredded vegetables. Sprinkle with a little sea salt and mix well.
- Add the dressing. Pour the prepared sesame dressing over the vegetables. Toss until everything is evenly coated.
- Chill and serve. Cover and refrigerate for 2–3 hours to let the flavors soak in. Toss again before serving and enjoy!
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