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Asian Slaw With Sriracha Dressing

Salty fish sauce, zingy lime, a touch of creamy mayo, a drizzle of honey. Add some bright, vibrant veggies and voila! A simple, beautiful Asian slaw that perks up just about any meal.


Asian Slaw With Sriracha Dressing in a bowl with a spoon

Asian Slaw: Love At First Crunch

Shredded purple cabbage and a punchy, Sriracha spiked dressing make this cheery, colorful Asian slaw recipe a hit anytime of the year. Whether we’re whipping it up for a dose of bright, edible sunshine in the winter months, or noshing on it all summer long as a counterpoint to the seasons’ heavier barbecue fare, we’re obsessed with this easy, satisfying red cabbage slaw and we think you will be too. Salty fish sauce, zingy lime, a touch of creamy mayo, vibrant veggies, and ready in just minutes—this simple Asian slaw is love at first crunch. Add it to the recipe files with our Miso-Ginger Chicken Slaw.

fennel, carrots, cilantro, red cabbage and sesame seeds in a bowl

Red Cabbage Slaw Ingredients 101:

Not that this is a complicated recipe, but there are a few things to be aware of. From what’s OK to swap (and what’s not) to why this slaw is such a healthy side dish, here’s what you should know:

  • What Can Be Used Instead of Fish Sauce? Although we are big fans of its unique ability to add huge flavor with just a few dashes, fish sauce is not for everyone. If you’d like to make this dish vegetarian, or you’re just trying to avoid any sort of allergy issues, feel free to swap soy sauce or tamari for the fish sauce. The slaw will still be super delicious.
  • Is Red Cabbage Better For You Than Green? It seems to be! Purple cabbage has that gorgeous, vibrant red-purple pigment that does indeed indicate a higher level of antioxidants than its green counterpart.
  • Cilantro. People have strong feelings about cilantro. Actually, not feelings! Some people actually have a genetically-encoded distaste for cilantro. Don’t like it? Leave it out! No biggie.
Asian Slaw With Sriracha Dressing being poured with a spoon.

How Long Does Coleslaw Last?

Generally speaking, coleslaw will keep for about three days in the fridge. In fact, you actually want to let this Asian slaw sit for a while—at least an hour—in the fridge after making it so that the flavors can mingle and so that the dressing can soften the crunchy cabbage and carrots a bit. But after a few hours, and certainly after the first 24 hours, coleslaw has a tendency to get watery, so just be aware of that. And after three days, it’s probably time to toss whatever is left—although with slaw this good, we doubt that leftovers will be an issue.

What Goes With Asian Slaw?

Although bold, vibrant Asian flavors—like fish sauce, sesame oil and sriracha—define this red cabbage slaw, its palate-awakening flavors and crisp texture make it a truly versatile side dish. It’s the ideal potluck or barbecue contribution, because it actually needs to be made ahead to allow time for the flavors to mingle. Keep it in mind to serve with any dish that feels a bit flat, or that has otherwise neutral flavors or textures, like a simple piece of grilled fish, or even as a tangy, non-traditional accompaniment to pan-fried chicken.

  • These over-the-top Pineapple Pulled Pork Sandwiches would be so good with this Asian slaw. Southern food meets the South Pacific? We are HERE FOR IT.
  • Is there anything better than Beer-Battered Fish? Crispy, satisfying, indulgent—but maybe we can also, sort of, pretend it’s healthy because it’s fish? And particularly if we serve it with in a lettuce wrap, topped with Asian slaw!
  • We didn’t know these Sweet Potato Tacos could be improved upon until we topped them with this Asian slaw and they went from tasty to down right addictive.
  • Hoisin Glazed Pork Chops has met its match!
Asian Slaw With Sriracha Dressing in a bowl with a spoon

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Did You Make This Red Cabbage Slaw And Love It?

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Asian Slaw With Sriracha Dressing

  • Serves: 8
  • Prep Time:  20 min
  • Cook Time:  0 min
  • Calories: 88


  • 2 tablespoons fresh lime juice (from 2 limes)
  • 2 tablespoons mayonnaise
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon honey
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon fish sauce
  • 3 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 small fennel bulb, trimmed, thinly sliced
  • ¼ cup roughly chopped cilantro
  • 1 tablespoon black sesame seeds (optional)


  1. In a large bowl, whisk together the lime juice, mayonnaise, rice vinegar, sriracha, honey, sesame oil and fish sauce, until smooth.

  2. Add the cabbage, carrots, fennel, cilantro, and sesame seeds (if using) to the same bowl. Toss until the cabbage mixture is evenly coated with the dressing. Refrigerate for at least an hour before serving.

Nutrition Info

  • Per Serving
  • Amount
  • Calories88
  • Protein1 g
  • Carbohydrates8 g
  • Total Fat6 g
  • Dietary Fiber1 g
  • Cholesterol1 mg
  • sodium192 mg
  • Total Sugars5 g

Asian Slaw With Sriracha Dressing

Questions & Reviews

Join the discussion below.

  • Scott

    i do not have fish sauce. is it ok to leave it out?


  • Trisch

    So good! I served with the hoisin pork chops for my friend last night. Delish & easy!

    Thanks Trisch, we are so happy you loved it!

  • Steph

    Seriously amazing! I subbed kale for fennel as that’s what I had on hand. I’ll do that every time - so nutritious and we couldn’t stop eating it!

    Thanks Steph, so happy you loved it!

  • Trish

    Delicious! Served with hoisin pork chops. The mandoline made quick work of the shredded veg. Will definitely make again.

    Thanks Trish, we love to hear when something is going to repeated! Queue happy dance!

  • Jenn

    OH YES! This was amazing.

    Thank you Jenn!