This post may contain affiliate links.
My version of Asian Coleslaw is packed with a bright and crunchy mix of shredded veggies and topped with a flavorful sesame dressing. It’s super easy to put together and ready in less than 10 minutes. It’s the perfect side dish to make any day of the week!
Why Make Asian Coleslaw
This crunchy Asian cabbage slaw is like a traditional coleslaw with a twist. With flavors from sesame oil, soy sauce, and fresh herbs, you’ll have a side dish filled with a rich, umami flavor.
- Easy to make. You’ll only need to chop the veggies and toss everything together. Quick and easy!
- Make-ahead friendly. Make a big batch of this easy salad recipe, you can store it for days in the fridge.
- Packed with veggies. This recipe is filled with nutritious veggies and you can even add some more!
Asian Slaw Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Coleslaw:
- Cabbage. For a vibrant, crunchy salad, use both green cabbage and red cabbage. You can also use Chinese cabbage or napa cabbage. To cut the prep time, you can also buy a bag of coleslaw mix in the grocery store.
- Carrots. Julienne or grate them into matchsticks for the best texture.
- Cilantro. Adds a fresh, citrusy flavor. You can also use other fresh herbs like Thai basil or fresh parsley.
- Green onions. Adds a mild onion flavor with a bit of sharpness.
- White sesame seeds. Adds a nutty flavor and a bit of crunch. Toast them lightly to enhance the flavor.
Asian Dressing:
- Rice vinegar. Adds acidity and a tangy flavor. Substitute with white wine vinegar or apple cider vinegar.
- Soy sauce. Has a deep, umami taste. You can also use tamari.
- Oyster sauce. For more umami flavor.
- Sesame oil. You can also use toasted sesame oil. This has a rich, nutty flavor, so adding a little bit of this goes a long way.
- White sugar. Adds a subtle sweetness to balance the flavors.
- Red pepper flakes. For heat, you can also omit this if you want a mild slaw.
- Garlic cloves. Use freshly minced garlic or garlic paste.
- Fresh ginger. Use fresh ginger or ginger paste.
Recipe Variations
Add more crunch. For more crunch, add chopped almonds or peanuts.
Add some protein. You can add tofu, shrimp, chicken or beef to make it more filling.
Dressing variation. You can also use a store-bought Asian slaw dressing or make my roasted sesame dressing.
Steps To Make Asian Coleslaw Recipe
Step One. Combine the ingredients for the dressing in a small food processor. Taste and adjust as needed (add more sugar or soy sauce if desired).
Step Two. Combine the salad ingredients in a large mixing bowl. Mix well.
Step Three. Pour over sesame oil dressing on the salad and toss to combine. Serve and enjoy!
Recipe Pairings
This delicious salad goes well with almost anything. I like to serve it as a side dish with my Hawaiian BBQ chicken, bang bang chicken skewers, baked shrimp skewers, crispy panko shrimp, and miso noodles.
Recipe Tips
- If you don’t have a food processor, whisk the dressing thoroughly to emulsify the ingredients.
- Chill the salad in the fridge and mix the dressing and salad just before serving to keep the veggies crispy.
Make Ahead and Storage Tips
You can make this salad up to five days ahead of time. Make sure to store any leftover Asian salad and dressing separately. Store the veggies in an airtight container in the refrigerator for five days and the dressing in an airtight jar for up to two weeks.
FAQs
Green cabbage, purple cabbage, or Napa cabbage are all great options. You can also mix different types for a variety of textures and colors.
Salt the cabbage and let it sit for 10-15 minutes, then rinse and pat dry before mixing with the other ingredients. Make sure to add the dressing just before serving.
Other Salad Recipes To Try
Asian Coleslaw
Equipment
Ingredients
Coleslaw
- 1 cup matchstick carrots
- ½ cup chopped cilantro
- 3 green onions
- ½ head red cabbage, about 4 cups shredded
- ½ head green cabbage, about 4 cups shredded
- 1 tbsp white sesame seeds
Dressing
- 3 tbsp rice vinegar
- ¼ cup soy sauce
- 1 tsp oyster sauce
- 3 tbsp sesame oil
- 2 tbsp white sugar
- 1 tsp red pepper flakes
- 2 garlic cloves
- 1 inch fresh ginger
Instructions
- Combine the dressing ingredients in a small food processor. taste and adjust as needed (add more sugar or soy sauce if desired)
- Combine the salad ingredients in a large bowl. Mix well.
- Pour over dressing and toss to combine.
- Serve and enjoy!
Notes
- If you don’t have a food processor, whisk the dressing thoroughly to emulsify the ingredients.
- Chill the salad in the fridge and mix the dressing and salad just before serving to keep the veggies crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is yummy!