Asian Coleslaw

This Asian coleslaw recipe offers a delightful twist on the classic favorite. Crisp cabbage, carrots, and bell peppers are tossed in a tangy and slightly sweet dressing, infused with flavors like soy sauce, sesame oil, and rice vinegar. Perfect as a refreshing side dish or a light lunch, this coleslaw brings a burst of Asian-inspired flavors to any meal. Enjoy the crunchy textures and vibrant tastes of this delicious dish!

When I was growing up, we never had Asian coleslaw. We always had the traditional coleslaw.  You know the kind I’m talking about – the creamy mayonnaise-y kind that soaked your paper plate and dripped all over your top and shorts.

Or was that just me?

I was a bit of a messy eater. I’d always have some food item on my cheeks, face and top. It makes you wish you knew me as a child, doesn’t it?

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Helpful tips

• The only cabbages in the store were huge, so I only chopped up 3/4 of one. If you can get a medium green cabbage do so, unless you’re having a party and are making a big batch.
• Chop the cabbage in small pieces. I thinly slice it one way, then turn it and slice it the other way.
• To make things faster, use shredded carrots – or you can shred your own. But I’m all for quick and efficient.
• If you have leftovers, place in an airtight container and you can store it in the fridge for at least a week.
• I wanted a simple slaw because the dressing is so flavorful, but you can add other vegetables and herbs or spices, like green onions, red bell pepper, garlic, ginger, radishes, and fresh cilantro.
• If you want this to be vegetarian or vegan, omit the fish sauce.

How to make Asian coleslaw

Pre-step

Get two mixing bowls, whisk and a spatula.

Step one

Gather the ingredients – cabbage and shredded carrots. (A)

Step two

Slice the cabbage in thin slices and then in chunks. (B)

Add cabbage and carrots to the large mixing bowl and set aside.

Step three

Gather the dressing ingredients – sesame oil, rice vinegar, fish sauce, soy sauce, maple syrup (or honey), peanut butter, cumin, coriander powder, chili powder, and sesame seeds. (C)

Step four

Put the ingredients for the dressing in one of the mixing bowls and whisk them together until it is combined. (D)

Step five

Use a spatula to scrape all the sauce into the cabbage mixture and mix.

I transfer the Asian coleslaw into a serving bowl and prepare my lunch.

Let’s get a little closer!

Now, the sauce for this Asian slaw sinks to the bottom of the serving bowl so don’t forget to toss it up from the bottom as you serve it. We want some delicious dressing on our slaw.

I scoop some on my plate, which also includes chicken salad, cheese, lettuce and tomatoes.

Delicious!

I hope you enjoyed this Asian coleslaw recipe!

Other popular side dishes

• Carrots
• Roasted beets
• Black beans
• Scalloped potaoes
• Creamed spinach

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Fun Inspired Asian Coleslaw

This Asian coleslaw recipe is fun and delicious!  Different than the traditional recipe!

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: Asian

Keyword: Asian Coleslaw

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8 cups

Calories: 125kcal

Author: Elaine Benoit

Ingredients

• 1 cabbage (small to medium, washed and dried, with outer leaves removed)
• 8 ounces carrots (pre-packaged, shredded)

Dressing

• 1 1/2 tablespoons peanut butter
• 3 tablespoons soy sauce
• 2 1/2 tablespoons rice vinegar
• 3 tablespoons sesame oil
• 1 1/2 tablespoons maple syrup
• 1 1/2 teaspoons fish sauce (optional – but oh so good)
• 1/4 teaspoon cumin powder
• 1/8 teaspoon coriander powder
• 1/2 teaspoon chili powder (A few shakes or more if you like the heat)
• 1 tablespoon sesame seeds (toasted; optional)

Cook ModePrevent your screen from going dark

Instructions

Make it!

• Cut cabbage in quarters, remove core and slice into thin slices, turn cabbage and cut into further smaller pieces.
  1 cabbage
• Place cut cabbage and shredded carrots in a big mixing bowl.
  8 ounces carrots

Make the Dressing

• In a medium mixing bowl, add peanut butter, soy sauce, rice vinegar, sesame oil, fish sauce, maple syrup, cumin, coriander, chili powder, and sesame seeds. Whisk until combined.
  1 1/2 tablespoons peanut butter, 3 tablespoons soy sauce, 2 1/2 tablespoons rice vinegar, 3 tablespoons sesame oil, 1 1/2 tablespoons maple syrup, 1 1/2 teaspoons fish sauce, 1/4 teaspoon cumin powder, 1/8 teaspoon coriander powder, 1/2 teaspoon chili powder, 1 tablespoon sesame seeds
• Pour dressing on cabbage mixture and mix until combined. Transfer to a serving bowl.
• Eat, smile, and enjoy.

Equipment

stainless steel bowl

whisk

rubber spatula

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Notes

The yield will vary based on how big your cabbage is.  Mine made 8 cups.

Helpful tips

• The only cabbages in the store were huge, so I only chopped up 3/4 of one. If you can get a medium green cabbage do so, unless you’re having a party and are making a big batch.
• Chop the cabbage in small pieces. I thinly slice it one way, then turn it and slice it the other way.
• To make things faster, use shredded carrots – or you can shred your own. But I’m all for quick and efficient.
• If you have leftovers, place in an airtight container and you can store it in the fridge for at least a week.
• I wanted a simple slaw because the dressing is so flavorful, but you can add other vegetables and herbs or spices, like green onions, red bell pepper, garlic, ginger, radishes, and fresh cilantro.
• If you want this to be vegetarian or vegan, omit the fish sauce.

Nutrition

Serving: 1cup | Calories: 125kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 521mg | Potassium: 330mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4885IU | Vitamin C: 43.2mg | Calcium: 71mg | Iron: 1mg

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Elaine Benoit

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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