This spicy sesame slaw is a crunchy, vibrant, and refreshing dish that combines the bold flavors of sesame, ginger, and chili with fresh vegetables and hearty plant-based protein. Loaded with colorful cabbage, carrots, sautéed mushrooms, and edamame, it’s the perfect side dish for Asian-inspired meals, a zesty taco topping, or a light, satisfying lunch on its own.
Why You’ll Love This Recipe
This slaw is everything you want in a healthy dish: crunchy, flavorful, nutritious, and quick to prepare. The spicy sesame dressing adds a complex, umami-rich flavor that elevates the fresh vegetables and earthy mushrooms. It’s naturally vegan, gluten-free adaptable, and filled with fiber and plant-based protein from edamame. Whether served chilled or freshly tossed, this slaw brings brightness and boldness to your table with minimal effort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned or shredded
- 1 cup mushrooms, thinly sliced (shiitake or cremini)
- 1 cup shelled edamame, cooked
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
For the spicy sesame dressing:
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 teaspoons honey or maple syrup
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1–2 teaspoons Sriracha or chili garlic sauce (to taste)
Directions
- Heat a small amount of sesame oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 3–4 minutes until tender. Remove from heat and let cool.
- In a large mixing bowl, combine the green cabbage, red cabbage, carrots, cooked edamame, green onions, and cooled mushrooms.
- In a separate bowl or jar, whisk together the toasted sesame oil, rice vinegar, soy sauce, lime juice, honey or maple syrup, grated ginger, garlic, and Sriracha or chili garlic sauce until well blended.
- Pour the dressing over the slaw and toss thoroughly to coat all the ingredients evenly.
- Sprinkle with sesame seeds and serve immediately, or refrigerate for 30 minutes to let the flavors develop further.
Servings and timing
This recipe yields 4 servings.
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Calories per serving: 220 kcal
Variations
- Protein Additions: Add tofu, grilled chicken, or tempeh for a more filling main dish.
- Nutty Twist: Sprinkle with crushed peanuts or cashews for added crunch.
- No Heat: Omit the Sriracha for a mild, kid-friendly version.
- Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free.
- Noodle Option: Toss with cooked rice noodles or soba for a noodle salad variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This slaw is best served cold or at room temperature. It does not require reheating.
If making ahead, store the dressing separately and toss just before serving to maintain optimal crunch.
FAQs
Can I make this slaw ahead of time?
Yes, for best results, store the dressing separately and combine just before serving to keep the slaw crisp.
What’s the best substitute for edamame?
Chickpeas or green peas can be used as a substitute, though edamame adds a unique texture and higher protein content.
Is this dish spicy?
The spice level is adjustable. Use less or more Sriracha based on your preference.
Can I use pre-shredded slaw mix?
Yes, pre-shredded cabbage and carrot blends can save time and work well in this recipe.
What kind of mushrooms are best?
Shiitake or cremini mushrooms provide the best flavor and texture, but white button mushrooms also work.
Can I serve this as a main dish?
Yes, especially when served with added protein like tofu or soba noodles, it makes a satisfying main.
What can I serve this slaw with?
It pairs well with Asian-inspired mains, grilled meats, rice bowls, tacos, or as a topping for lettuce wraps.
Can I freeze this slaw?
No, freezing is not recommended as the texture of fresh vegetables and dressing does not hold up well after thawing.
Is sesame oil essential?
Toasted sesame oil adds essential depth and nuttiness. If omitted, the flavor will be noticeably different.
Can I use lemon instead of lime juice?
Yes, lemon juice can be used as a substitute, though lime provides a more traditional Asian-inspired flavor.
Conclusion
Spicy sesame slaw with mushrooms and edamame is a quick, fresh, and flavorful dish that fits seamlessly into a variety of meals. Packed with color, texture, and bold Asian-inspired flavor, it’s a versatile recipe that can shine as a side, salad, or topping. Easy to prepare and naturally wholesome, this slaw is a must-try for your next lunch, dinner, or potluck spread.
Print
Spicy Sesame Slaw with Mushrooms and Edamame
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Spicy Sesame Slaw with Mushrooms and Edamame is a vibrant, Asian-inspired salad packed with crunch and bold flavor. Shredded cabbage, carrots, sautéed mushrooms, and protein-rich edamame are tossed in a zesty sesame ginger dressing. A refreshing plant-based side dish or taco topper, perfect for clean eating and easy vegan meals.
Ingredients
For the slaw:
-
2 cups green cabbage, shredded
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1 cup red cabbage, shredded
-
1 cup carrots, julienned or shredded
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1 cup mushrooms, thinly sliced (shiitake or cremini)
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1 cup shelled edamame, cooked
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2 green onions, thinly sliced
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1 tablespoon sesame seeds
For the spicy sesame dressing:
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3 tablespoons toasted sesame oil
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2 tablespoons rice vinegar
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1 tablespoon soy sauce
-
1 tablespoon lime juice
-
2 teaspoons honey or maple syrup
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1 tablespoon grated ginger
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1 clove garlic, minced
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1-2 teaspoons Sriracha or chili garlic sauce (to taste)
Instructions
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Heat a small amount of sesame oil in a skillet and sauté sliced mushrooms over medium heat for 3–4 minutes until tender. Set aside to cool.
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In a large bowl, combine green cabbage, red cabbage, carrots, edamame, green onions, and cooled mushrooms.
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In a jar or small bowl, whisk together all dressing ingredients until emulsified.
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Pour dressing over the slaw and toss well to coat evenly.
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Sprinkle with sesame seeds and serve immediately, or chill for 30 minutes to let flavors meld.
Notes
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Adjust spice level by adding more or less Sriracha or chili garlic sauce.
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Make it fully vegan by using maple syrup instead of honey.
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Great as a side, taco topping, or light lunch with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Salad
- Method: Tossed, Sautéed
- Cuisine: Asian-Inspired
