Asian Coleslaw

This fun inspired Asian coleslaw recipe is so tasty it makes a great alternative to the classic coleslaw recipe. As you know, it’s all in the dressing.

A black plate with coleslaw, chicken salad, munster cheese, lettuce and some grape tomatoes with the big brown bowl of slaw in the background

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?

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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 cabbage do so, unless you’re having a party
  • 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
  • This will store up in the fridge for at least a week

How to make Asian coleslaw


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.

A head of cabbage and shredded carrots on a wooden table on the left. On the right - a red cutting board with sliced cabbage and a knife on it. There is also cut cabbage in the background

Step three

Gather the dressing ingredients – sesame oil, rice vinegar, fish sauce, soy sauce, maple syrup, peanut butter 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)

On the left - sesame oil, rice vinegar, fish sauce, soy sauce maple syrup and peanut butter. On the right - the marinade mixed in a metal bowl

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.

coleslaw mixed in a big brown bowl with a black plate with some lunch on it in the background

Let’s get a little closer!

Close up of the coleslaw, you can see the sesame seeds and sauce

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.

Overhead view of the coleslaw on a plate with chicken salad, munster cheese, lettuce and some grape tomatoes and the brown bowl with the slaw in the upper corner


I hope you enjoyed this Asian coleslaw recipe!

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A black plate with slaw, tomatoes, lettuce and chicken salad - square

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
Total Time: 10 minutes
Servings: 8 cups
Calories: 125kcal


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


  • 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)


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.
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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.


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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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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    1. Thanks Kristina! I love changing up all recipes!! It’s fun, though it does irritate some people wanting the original πŸ˜‰

  1. I have to try this for my family! I’ve been making coleslaw this past week and everyone has been enjoying it so much, I know they would love this twist! Saving for later!

  2. I’m not a carrot or cabbage lover. But all the ingredients you’ve combined with these vegetables will definitely make this dish taste great. Can’t wait to make it for dinner tonight.

    1. Thanks Pearl! It’s a nice change for the usual coleslaw and hubby loves it and he’s not a cabbage lover.

  3. Now this is a really nice and different coleslaw I would like to try. The same old mayo coleslaw gets boring sometimes. Your version has nice mix of flavors. Which fish sauce do you use?

  4. I love a fresh spin on a classic, and am so intrigued by the flavors here, especially the bit of sweet maple syrup! So tasty for a BBQ side with a little twist!

    1. Hehe! Thanks Monica! I love this coleslaw, but I think hubby loves it more than me. At least that’s what he tells me. πŸ˜‰

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