Zaxby’s Asian Slaw Recipe

Y’all, I’ve had a total slaw transformation! Once upon a time, I thought cabbage was just, well, cabbage. But this Zaxby’s Asian Slaw Recipe? It’s become our weekend obsession and potluck superstar.

This isn’t your grandma’s mayo-drenched coleslaw-it’s a vibrant rainbow of crisp veggies, nutty quinoa, and a dressing that’ll make your taste buds do a happy dance!

Whether you’re looking for the perfect side dish to complement your grilled chicken, or just something fresh to brighten up your dinner table, this Asian slaw recipe is one you’ll come back to again and again. Trust me, once you master this simple recipe, you’ll be wondering why you ever settled for boring side dishes before!

What Is So Special About This Asian Slaw?

I’ve made this Zaxby’s-inspired slaw at least a dozen times now, and there’s something magical about how these simple ingredients come together. That perfect balance of crunchy and chewy textures with the quinoa mingling with all those fresh veggies is just divine.

What I love most is how versatile it is-make it Sunday and enjoy it all week! The flavors actually get better with time as everything marinates together.

That sesame-ginger dressing soaks into every bite, giving you this perfect sweet-savory-tangy explosion that regular coleslaw just can’t touch. And the best part? It’s packed with nutrients while still tasting like a treat!

Ingredients Required for Zaxby’s Asian Slaw Recipe

Here’s everything you’ll need to make this colorful Asian slaw:

Slaw Ingredients

• 3 cups shredded red cabbage (about ⅓ pound)
• 3 cups shredded napa cabbage or green cabbage (about ⅓ pound)
• 1 cup fluffy cooked quinoa
• 1 cup shredded carrots (about ¼ pound)
• 2 green onions, finely sliced
• ¼ cup fresh cilantro leaves, roughly chopped
• ⅓ cup chopped cashews
• ¼ cup sliced radishes
• 1 tablespoon toasted sesame seeds (black or white)

Sesame Ginger Dressing Ingredients

• ¼ cup mild rice vinegar (unseasoned)
• 1 tablespoon pure maple syrup
• 2 teaspoons soy sauce or tamari
• 1 teaspoon finely grated fresh ginger root
• 2 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon dark or light sesame oil
• ½ teaspoon white miso paste
• Sea salt to taste
• Freshly ground black pepper to taste

Kitchen Utensils You’ll Need

• Large mixing bowl
• Small bowl for dressing
• Whisk
• Cutting board
• Sharp knife
• Grater or food processor for shredding
• Measuring cups and spoons

Prep Time: 20 minutes
Total Time: 20 minutes (plus chilling time)
Yield: Serves 8 as a side dish

Recipe for Zaxby’s Asian Slaw

Simply follow these steps to make your Zaxby’s-inspired Asian Slaw at home:

1. Start with your fresh veggies
Grab that large mixing bowl and toss in both types of cabbage-that gorgeous purple-red and the paler green create the most beautiful base! Add your shredded carrots, those thinly sliced green onions, and the radishes. Just looking at that rainbow of veggies makes me hungry!

2. Add that protein-packed quinoa
Make sure your quinoa is completely cooled before adding it to the mix. I like to cook mine with a little less water than usual for this recipe-about 1¾ cups water to 1 cup quinoa-so it stays fluffy and distinct. Gently fold it into your veggie mixture.

3. Whisk up that amazing dressing
In your small bowl, combine the rice vinegar, maple syrup (game-changer alert: so much better than plain sugar!), soy sauce, and that freshly grated ginger. Don’t even think about using powdered ginger here, y’all-fresh is non-negotiable for that zingy flavor! Add the minced garlic, then slowly whisk in both oils. The miso paste goes in last-it adds this incredible umami depth that’ll make people wonder what your secret ingredient is!

4. Dress it up!
Pour that liquid gold dressing over your slaw mixture. Use tongs or two large spoons to gently toss everything together until every bit of veggie is glistening with dressing. Take your time here-nobody wants a bite of dry cabbage!

5. Finish with the crunchies
Now sprinkle on those chopped cashews, the fresh cilantro, and toasted sesame seeds. Give it one more gentle toss. That combination of colors and textures is absolutely gorgeous-this is definitely an Instagram-worthy dish!

6. Let the magic happen
Here’s my number one tip-cover that bowl and pop it in the fridge for at least an hour before serving. I know it’s tempting to dive right in, but that little bit of chilling time lets all those flavors mingle and develop. It’s worth the wait, I promise!

Some Tasty Ways To Customize Your Asian Slaw

1. Protein Power-Up
We’ve turned this into a main dish so many times by adding grilled chicken, shrimp, or even some seared tofu on top. It makes for the most satisfying lunch Yard House Steak Bowl you can imagine!

2. Fruit Fusion
One time we had some juicy mandarin oranges in the fridge, so we tossed those segments in-oh my goodness, the sweet-tangy combo was life-changing! Diced mango or thinly sliced apple work beautifully too.

3. Spice It Up
For those who like a little heat (my husband is definitely in this camp), try adding a finely diced jalapeño or a squirt of sriracha to the dressing. That sweet-spicy balance is out of this world!

4. Noodle Twist
We’ve mixed in some cooked and cooled rice noodles or soba noodles to bulk it up for potlucks. Just reduce the quinoa by half and add about 2 cups of cooked noodles. It stretches the recipe and adds another lovely texture.

5. Avocado Addition
Just before serving, add some diced avocado for creaminess. The rich, buttery texture against all that crunch is simply divine, and it makes the slaw feel even more substantial.

6. Herb Garden Medley
Sometimes we switch up the herbs depending on what’s growing in our garden. Mint and basil make wonderful additions or alternatives to cilantro if you’re in the “cilantro tastes like soap” camp!

7. Seed Swap
Try different nuts and seeds! We’ve used sliced almonds, peanuts, pumpkin seeds, or sunflower seeds when we didn’t have cashews. Each brings its own unique flavor and crunch factor.

8. Make It a Wrap
Use this slaw as a filling for summer rolls with rice paper wrappers, or pile it high into lettuce cups for a fun hand-held appetizer. It’s a game-changer for summer entertaining!

Some Tips on This Zaxby’s Asian Slaw Recipe

1. Massage that cabbage.
I know it sounds weird, but spend about 30 seconds gently massaging the cabbage with clean hands before adding the other ingredients. It softens it just enough without making it soggy.

2. Don’t overdress.
Start with about ¾ of the dressing, toss, then decide if you need more. You can always add, but you can’t take away! Nobody likes a soggy slaw situation.

3. Toast those sesame seeds.
Please don’t skip this step! A quick minute in a dry pan until fragrant makes ALL the difference in flavor. Watch them like a hawk though-they go from perfect to burned in seconds!

4. Make extra dressing.
This dressing is liquid gold and keeps beautifully in the fridge for up to a week. We use it on everything from salads to grain bowls to marinades.

5. Prep components ahead.
This is my Sunday meal prep secret-shred all the veggies and store them separately from the dressing. Then combine with fresh toppings just before serving throughout the week.

6. Use a food processor for shredding.
If you’ve got one with a shredding disk, USE IT! It’ll save you so much time and give you perfectly consistent pieces. My favorite kitchen shortcut!

7. Give it time.
I know I mentioned this before, but it bears repeating-this slaw really does taste better after the flavors have had time to meld. Even just 30 minutes makes a difference!

8. Season at the end.
Taste and adjust the salt and pepper right before serving. The vegetables release water as they sit, which can dilute the flavors slightly.

9. Keep it crisp.
If making this way ahead, keep the cashews and sesame seeds separate until just before serving to maintain their crunch.

10. Don’t forget the miso!
That little half teaspoon of miso paste is what gives the dressing its “what is that amazing flavor?!” quality. Don’t skip it-and once you buy it, you’ll find a million uses for it!

How to Store Your Asian Slaw Properly

Keep any leftovers in an airtight container in the refrigerator for up to 4 days. The slaw actually tastes even better on day two! If you’re meal prepping, store the dressing separately from the vegetables and combine just before eating. For maximum freshness, add the nuts and seeds just before serving to maintain their crunch.

Common Queries on This Zaxby’s Asian Slaw Recipe

Here, I’ve got you covered with some common questions that folks often ask about this Asian slaw recipe.

1. Can I make this slaw ahead of time?

Absolutely! In fact, I think it tastes even better after it’s had a few hours to marinate. Just hold back on adding the cashews and sesame seeds until right before serving to keep them crunchy.

2. What can I substitute for quinoa?

We’ve tried this with farro, brown rice, and even cooked barley with great results. Each grain brings its own unique texture, but they all work beautifully. If you’re going grain-free, you can simply leave it out and add extra veggies!

3. I don’t like cilantro. What can I use instead?

No problem! Fresh mint or Thai basil make wonderful substitutes. Even some fresh parsley will work if that’s what you have on hand. The key is adding something fresh and green.

4. Where can I find white miso paste?

Most grocery stores carry it in the refrigerated section near the tofu or in the international foods aisle. If you can’t find it, a bit of tahini with an extra splash of soy sauce makes a decent substitute for that umami flavor.

5. Can I make this recipe vegan?

It already is! This slaw is completely plant-based as written, which makes it perfect for mixed-diet gatherings where you need something everyone can enjoy.

6. How spicy is this slaw?

As written, it’s very mild with just a gentle warmth from the fresh ginger. If you like heat, add some sriracha to the dressing or toss in a finely minced jalapeño with the veggies.

7. My family doesn’t like raw cabbage. Will they like this?

This was my situation too! The dressing softens the cabbage just enough, and the combination of flavors is so balanced that even cabbage skeptics have been won over. The massaging technique I mentioned in the tips helps too!

8. What main dishes pair well with this slaw?

We love it alongside grilled chicken, fish, or tofu. It’s also amazing with pulled pork sandwiches for an East-meets-West fusion meal. For summer cookouts, it’s a refreshing alternative to traditional mayo-based sides.

9. Can I use pre-shredded cabbage to save time?

You bet! Those bags of coleslaw mix work perfectly here. I would still add the fresh carrots, green onions, and other components separately, but the pre-shredded cabbage is a great time-saver.

10. How many calories are in a serving?

Each serving has about 158 calories, making it a nutrient-dense option that won’t weigh you down. It’s packed with fiber, vitamins, and healthy fats from the dressing and nuts!

There you have it-my absolute favorite Asian slaw that’ll have folks asking for the recipe before they’ve finished their first bite. It’s crunchy, colorful, flavorful, and just the right balance of fresh and satisfying.

And y’all-don’t even think about skipping that hour of chill time before serving. It’s absolutely essential for getting those flavors to meld into something truly special!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback! Your thoughts and engagement are greatly appreciated!

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