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Looking for an easy side that won’t heat up the kitchen? Try this sesame broccoli slaw with a vinegar-based dressing for a tangy, crunchy veggie dish!
My grandmother was famous for her southern-style cooking. Of course, we all loved her cornbread, biscuits, and sweet tea… but she was pretty renowned for her slaw, too!
A few years ago, my cousin figured out her secret: she sliced the cabbage instead of shredding it. So of course, I had to incorporate her method into my sesame broccoli slaw.
This crunchy slaw is the perfect summer dish. Unlike Grandma’s traditional recipe, this one doesn’t contain any mayo. Instead, it has a tangy, Asian-inspired vinegar dressing.
Not only is it lighter, but you also don’t have to worry about it spoiling in the sun if you take it to a summer picnic or BBQ. It’s perfect to serve alongside anything off the grill!
How to make sesame broccoli slaw
This simple recipe comes together in just 3 steps.
Step 1: In a large bowl, toss together the broccoli slaw, cabbage, scallions, and red pepper.
Step 2: In a small bowl, whisk together the soy or coconut aminos, sesame oil, honey, and rice vinegar.
Step 3: Pour the dressing over the cabbage mixture and mix well.
Serve immediately, or store in the refrigerator until you’re ready to enjoy!
Variations for this recipe
Even though this is such a simple recipe, there are still a few ways you can customize it based on your tastes and preferences!
Not a big fan of cabbage? Feel free to use 2 cups of broccoli slaw instead. On the other hand, you could totally omit the broccoli slaw and use 2 cups of sliced cabbage instead.
Are you or someone you know following a vegan diet? Simply replace the honey with a vegan-friendly sweetener.
Watching sodium or gluten? Use coconut aminos instead of soy sauce. It’s gluten-free, plus it’s higher in potassium and lower in sodium than soy sauce.
Storage
Whether you’re making this dish in advance or find yourself with leftovers, you’re in luck. Vinegar-based slaw will keep for a long time!
Simply store covered in the refrigerator. Your slaw should stay fresh for a week or two.
Other vegetable side dish recipes
Looking for more tasty ways to serve some greens alongside your main course? Here are a few of my favorite vegetable sides I know you’ll enjoy:
- Roasted Zucchini Fries with Parmesan
- Lemony Romaine and Avocado Salad
- Spicy Baby Bok Choy with Warm Ginger Dressing
When you’ve tried this slaw, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Sesame Broccoli Slaw
Ingredients
- 1 cup broccoli slaw
- 1 cup purple cabbage, (thinly sliced)
- 2 scallions, (thinly sliced)
- ½ small red bell pepper, (chopped)
- 1½ tablespoons low-sodium soy sauce, tamari, or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 tablespoons rice vinegar
Instructions
- In a large bowl, toss together the broccoli slaw, cabbage, scallions, and red pepper.1 cup broccoli slaw, 1 cup purple cabbage, 2 scallions, ½ small red bell pepper
- In a small bowl, whisk together the soy or coconut aminos, sesame oil, honey, and rice vinegar.1½ tablespoons low-sodium soy sauce, tamari, or coconut aminos, 1 teaspoon sesame oil, 1 teaspoon honey, 2 tablespoons rice vinegar
- Pour the dressing over the cabbage mixture and mix well.
