Asian Coleslaw Recipe

Name: Asian Coleslaw Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups finely sliced green cabbage; 2 cups finely sliced red cabbage; 1 ½ cups shredded carrots; ½ cup thinly sliced snap peas (optional); 2 green onions (thinly sliced); 2 tablespoons chopped fresh cilantro; 1 small jalapeño (seeds removed and minced (optional)); 3 tablespoons neutral oil (avocado or light sunflower oil); 2 tablespoons fresh orange juice; 1 tablespoon rice vinegar; 1 tablespoon lime juice; 2 teaspoons honey or agave; ½ teaspoon soy sauce or coconut aminos; ½ teaspoon toasted sesame oil; ¼ teaspoon fine sea salt; ⅛ teaspoon black pepper; Toasted cashews or pumpkin seeds; Crispy wonton strips; Black sesame seeds

Any time there’s warm weather, I love vibrant recipes that are bursting with all different flavors. This Asian coleslaw recipe happens to be one of my favorite side dishes to make all year round, thanks to its versatility and how insanely delicious it is. With a base of thinly shredded cabbage, cilantro, jalapeno, and a tangy citrus soy sauce dressing, there’s so much to love.

While this coleslaw is commonly a side dish at our house, I’ve also made it into a main course salad with a protein on top. It’s truly a recipe you can have fun with and make your own, with ingredients that you already have on hand. Serve it alongside baked miso chicken and grilled teriyaki chicken, and I know it will be a keeper for so many occasions.

Close up of crunchy Asian slaw in a white bowl with wooden utensils on the left side. — 📸 Photography by **Kendra Reeder**

Why you’ll love this recipe

A great side dish to accompany any menu. Whether it’s a picnic, barbecue, or a regular weeknight dinner, this slaw is layered with flavor and serves well alongside any protein.
Just 15 minutes and your Asian Coleslaw is ready! No need to stress over time-consuming meal prep. This slaw can be prepped in advance or made quickly right before serving.
Easy to customize to your liking. We give you all sorts of options, but add your favorite ingredients like jalapeno, chili crisp, mango, and even sunflower seeds! The variations are endless.

Tips for Busy Cooks

You can easily buy store-bought shredded cabbage as well as carrots. But I really recommend shredding it fresh and using the attachment on your food processor to do so. It makes for a more tender and fresh bite and takes an extra 5 minutes of prep.

Key Ingredient Notes

Vegetable Base:

Green and red cabbage – I like using both to add lots of color! I recommend shredding it finely for the best bite.
Carrots – Shred them yourself or buy them pre-shredded.
Snap peas – These are optional, but so worth it for their refreshing crunch and hint of sweetness.
Green onions add a nice light onion flavor.
Fresh cilantro – A bright herb that gives a pop of flavor.
Jalapeño – Also an optional ingredient, but delicious if you like a little bit of heat! Remove the seeds for a mild spice level.

Asian Coleslaw Dressing:

Neutral oil – The light base flavor for the Asian slaw dressing. I recommend using avocado or light sunflower oil.
Fresh orange juice – Bright citrus flavor for a delicious sunshiny bite.
Rice vinegar for a hint of sweet tang.
Lime juice gives a nice acidity in every bite and makes all the flavors pop!
Honey or agave – Just a little bit goes a long way to round out all of the acidic flavors in the dressing.
Soy sauce or coconut aminos adds nice saltiness and a hint of umami.
Toasted sesame oil gives a rich sesame flavor.

Optional Crunchy Toppings:

Toasted cashews or pumpkin seeds add a nutty, buttery, rich crunch to the slaw.
Crispy wonton strips – An essential topping in our book, gives so much texture and that classic chip-like flavor we love to pair with an acidic slaw.
Black sesame seeds add a pop of color and a nice nutty flavor.

How to make Asian coleslaw

A glass bowl with crunch Asian slaw ingredients with dressing on the side.

Add all slaw ingredients to a large mixing bowl. If using snap peas or jalapeño, mix them in now.

A white bowl with dressing for crunchy Asian slaw.

In a small bowl or jar, whisk or shake together the oil, orange juice, vinegar, lime juice, honey, soy sauce, sesame oil, salt, and pepper until smooth.

A white bowl with Asian slaw and a smaller white bowl with wonton strips.

Pour the dressing over the cabbage mixture. Toss for 30–45 seconds, making sure the citrus dressing coats everything evenly.

Taste and add extra lime or salt if needed. Serve immediately for maximum crunch, or refrigerate 20–30 minutes for a softer, more infused slaw.

Expert Tips:

Shave your lettuce thinly using a food processor or mandolin. This makes it convenient, easy, and so much faster than using a chef’s knife! Be careful whenever you are shredding the cabbage to not cut yourself.
Dress the coleslaw right before serving. You can make it ahead of time too, but since the cabbage is thinly sliced, it’s best to serve quickly so that it doesn’t get too soggy.
Add some protein. This is delicious to turn into a main course with rotisserie chicken, grilled chicken, shrimp, salmon and ever steak!
If you want to make the salad nut-free, use sunflower seeds or pumpkin seeds itself of nuts.
Add a hint of fruitiness. Toss in some diced pineapple or mango for a bit of tropical flair.

What to serve with Asian coleslaw

Where do we even begin? There are too many delicious recipes to accompany this flavorful coleslaw. Here are some of our favorites:

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. When ready to serve, let it sit out on the counter for 10 to 15 minutes to take the chill off and toss fresh. If you can, don’t dress all the slaw; keep some dressing reserved on the side to toss the leftovers fresh!

If you want to make this slaw in advance, just prep all of the veggies and keep them in a bowl. Make the dressing as well and keep it in a separate container. Place both in the fridge until you are ready to serve, and dress and toss the slaw right before serving. Add any crunchy toppings last so they don’t lose their crunch!

A white bowl with crunchy Asian coleslaw.

FAQs

What are the ingredients for Asian slaw?

Cabbage, carrots, snap peas, sesame dressing, soy sauce, and sriracha if you like heat. You can add crunchy ingredients too like cashews, almonds, wonton strips, and sesame seeds.

What kind of cabbage is best for Asian slaw?

I love to use green cabbage and red cabbage since it’s study and holds up to the dressing well.

What are the best types of protein to pair with Asian slaw?

When it comes to pairings, I love to add chicken, steak, salmon, and shrimp. Tofu is also delicious for a vegan or vegetarian option too!