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by Katie Webster
July 10, 2020 (updated 5/15/23) Jump To Recipe
I promise this Asian Coleslaw will be your go-to side dish salad this summer. You can whip it up in minutes and the super yummy sesame-flavored dressing turns the crunchy cabbage and carrots into a mouth-watering bite.
I originally shared this recipe on February 11, 2014. I have updated the images and some of the text today.
Table of contents
- Why You’ll Love This Asian Coleslaw with Sesame and Ginger
- Ingredients For This Asian Coleslaw
- How To Make Asian Coleslaw
- FAQs and Expert Tips For Asian Coleslaw
- More Healthy Coleslaw Recipes
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Why You’ll Love This Asian Coleslaw with Sesame and Ginger
This Asian-inspired coleslaw is mayo-free and made with an oil and vinegar dressing, loosely inspired by my Asian Sesame Dressing. We’ve added crunchy colorful red and green cabbage, a necessity in traditional coleslaw, but we have also added in more colorful crunchy veggies for color, texture and flavor!
Serve it with Maple Teriyaki marinated chicken, Sesame Noodles or pair with our Sweet and Spicy Slow Cooker Short Ribs.
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Ingredients For This Asian Coleslaw
For the Dressing:
- White vinegar: You can also use cider vinegar learn more about vinegars here.
- Maple syrup: You can sub in white sugar if you like.
- Tamari: This is a type of gluten-free soy sauce. If you are following a paleo diet you can use Coconut Aminos instead.
- Oil: I use a blend of toasted sesame oil, avocado oil and flax seed oil (for a nutritional boost because it is a great source of plant-based omega-3 fatty acids.)
- Seasoning: You’ll need ginger, salt and pepper. I recommend grating the ginger for the best flavor and so that it blends into the dressing well.
For The Slaw:
- Cabbage: You can use green, a mix of green and red (or purple) or even savoy or Napa cabbage if you prefer. Here’s how to cut the cabbage for the slaw.
- Vegetables: These add contrasting color and crunch. Shred the carrots on a box grater, and julienne cut the peppers and radishes. Then simply slice the scallions finely.
- Toasted sesame seeds: for garnish
How To Make Asian Coleslaw
To make the dressing whisk together the vinegar, maple syrup, ginger, flax oil, avocado oil, toasted sesame oil and salt, pepper and garlic powder.
Once the dressing is made add in the veggies and sesame seeds and toss the coleslaw combine.
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FAQs and Expert Tips For Asian Coleslaw
Make Ahead Instructions
- You can make the dressing ahead. Do so up to a week in advance.
- The cabbage and other veggies can be cut one day ahead. Keep in a resealable container, or in a bowl covered with plastic wrap.
- If the oils in the dressing become solid, set the jar in a bowl of warm tap water to warm up to room temperature. Shake the dressing well before pouring over the salad.
Leftovers
This Asian Coleslaw sits well for a picnic or barbecue. Serve with a slotted spoon or tongs as it will get watery in the bottom of the bowl. It can be made up to 8 hours in advance. Leftovers will last up to three days.
What To Serve with this Asian Coleslaw
- I love these Peanut Noodles. They have plenty of ginger!
- You could make these Hoisin Glazed Asian Turkey Meatballs and rice for a nice meal.
- I adore this Maple Tahini Roasted Salmon, and this coleslaw would be a great side dish.
- This Thai Coconut Lime Grilled Skirt Steak is always very popular and would make a nice compliment to these Asian flavors.
- Or try it with short grain brown rice and these uber delicious Korean BBQ Meatballs.
More Healthy Coleslaw Recipes
We have amassed quite a few coleslaw recipes here at Healthy Seasonal Recipes. Between celebrating the month of May for National Salad Month and making healthy side dishes for summer potlucks, backyard barbecues and picnics, there are too many opportunities to whip up another bowl of coleslaw. We have more than a half dozen slaws here!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Asian Coleslaw
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 11 reviews
- Author: Katie Webster
- Total Time: 20 minutes
- Yield: 8 cups 1x
- Diet: Gluten Free
Description
I promise this Asian Coleslaw will be your go-to side dish salad this summer. You can whip it up in just minutes and the sesame dressing goes well with so many dishes.
Ingredients
UnitsScale
3 tablespoons white vinegar, or cider vinegar
1 tablespoon maple syrup
1 tablespoon reduced-sodium tamari, see **ingredient note
1 tablespoon flax seed oil, see *ingredient note
1 tablespoon avocado oil or organic canola oil
1 tablespoon toasted sesame oil
1 teaspoon grated ginger (optional)
1/2 teaspoon salt
1/4 teaspoon ground black or white pepper
1/4 teaspoon garlic powder
8 cups finely chopped cabbage
1/2 cup grated carrots
1/2 cup sliced bell peppers
1/4 cup sliced scallions
1/4 cup radishes
1/4 cup toasted sesame seeds
Instructions
- Whisk vinegar, maple syrup, tamari, flax oil, avocado oil, sesame oil, ginger, salt, pepper and garlic powder in a large bowl.
- Add cabbage, carrots, peppers, scallions, radishes and sesame seeds and toss to coat.
Notes
**Ingredient note: to make this PALEO, substitute coconut aminos for the tamari.
*Ingredient note: Flax seed oil, or FLAX OIL is a great source of plant-based omega-3 fatty acids. Flax oil can be found in the refrigerated section of health food stores and large supermarkets. It is heat sensitive, so don’t cook with it and be sure to store it in the refrigerator. It has a slight nutty/fishy flavor, so it is best when paired with bold flavors like those in this dressing. You can sub avocado oil or organic canola oil for the flax if you don’t have it.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 5 g
- Sodium: 322 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
More About Katie »
Asian Cookout dairy free Entertaining Gluten Free Paleo Salad Side Dishes summer Summer Salads Vegan Vegetarian Recipes winter
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38 comments on “Asian Coleslaw”
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Fae — September 5, 2023 @ 6:37 pm Reply
Hey Katie, wanna try this coleslaw recipe. Not sure what tamari is. Is there a substitute for it that would work? Thx
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Katie Webster — September 6, 2023 @ 6:33 am Reply
It is similar to soy sauce but made without wheat. If you don’t have it soy sauce works the same way/ use 1:1 ratio as a swap.
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Jeannie — August 31, 2023 @ 9:06 am Reply
I must make this, always LOVE the napa in chinese dishes,etc. when we dine.
So looking at the size of them in the store, how to keep onehalf (ventilated,non ventilated) in the fridg and how long it will keep?
Safely a week between using half each time?
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Jeannie — September 2, 2023 @ 7:12 am Reply
never mind, found the info elsewhere
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Kristine S — April 23, 2023 @ 7:30 am Reply
This is so delicious! I had 24-26 cups of cabbage, so I increased everything else. I added three jalapeños, chopped as well and I would add more if you like them. I never eat radishes, so they are a delicious addition. I sliced the cabbage on thin with the food processor. And the carrots are so much nicer grated rather than sliced or chopped. I think I will try with a peanut dressing, served on the side as some have allergies to nuts. Right now I am eating the leftovers for breakfast. ☺️
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Katie Webster — April 25, 2023 @ 7:13 am Reply
I love the fact that you are eating the leftovers for breakfast. That is a true testament. Haha! Thank you for coming back by to rate and review. I appreciate that so much!
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Julie Guggenbiller — July 29, 2020 @ 9:32 pm Reply
Stellar!! I can’t believe how delicious this is! It’s a keeper!
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Virginia Smith — July 16, 2020 @ 2:33 pm Reply
As always with Katie, I learn far more than how to make a dish: this one a great coleslaw that even little grandchildren will enjoy. Readers learn about different oils and vinegars and their uses. If I had wanted to investigate the cutting of cabbage heads, I could have done that as well. Healthy Seasonal Recipes is a favorite for this cook with gluten intolerance, Crohn’s Disease, and a diabetic husband. I’ll be making this coleslaw again many times.
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Katie — July 20, 2020 @ 6:37 am Reply
Hi virgina. Thank you so much for your kind words! I appreciate it and I am thrilled you like this Asian slaw so much! Yippee!
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Marcene Austin — July 13, 2020 @ 10:41 am Reply
We were getting our menus and foods ready for camping. I had seen this recipe and decided it would be an excellent dish to make and take with us. It looked so good that my husband wanted to try it for dinner. Welllll…..we each had two healthy-sized servings! The salad sat in the fridge for a couple of hours. The veggies were all tender-crisp and the flavors had married. This recipe will be a keeper! What a perfect, healthy, rainbow-colored dish to take to potlucks! Thanks for sharing…
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Toni — July 11, 2020 @ 7:27 am Reply
This is such an amazing coleslaw recipe!! My family loved it!
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Lauren k — July 10, 2020 @ 2:03 pm Reply
Not only delicious but this has such a gorgeous presentation!
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Beth — July 10, 2020 @ 1:37 pm Reply
This is so delicious and tasty! I can’t wait to make this again!
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Toni — March 17, 2020 @ 9:30 am Reply
I love it! Really refreshing and easy to make!
