Asian Coleslaw Recipe
This Asian coleslaw recipe is a bright and colorful side to pair with any meal that’s layered with flavor. With just 15 minutes, you can have this ready to serve. It will become a go-to recipe for potlucks, picnics, barbecues and more!
Ingredients
Vegetable Base
- 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)
Dressing
- 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
Optional Crunch Toppings
- Toasted cashews or pumpkin seeds
- Crispy wonton strips
- Black sesame seeds
Instructions
- Prepare the vegetables: Add all slaw ingredients to a large mixing bowl. If using snap peas or jalapeño, mix them in now.
- Make the dressing: 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.
- Dress the slaw: Pour the dressing over the cabbage mixture. Toss for 30–45 seconds, making sure the citrus dressing coats everything evenly.
- Adjust & Serve: 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.
Notes
Additional Tips:
- Fruit-forward version: Add thinly sliced mango or mandarin segments.
- Nut-free option: Use roasted sunflower seeds for crunch.
- Make-ahead: Keep dressing separate until ready to serve; mix in just before eating.
- More heat: Add a pinch of red pepper flakes or a few drops of chili crisp.
- Extra protein: Toss with cooked shrimp or shredded rotisserie chicken. Storing Tips:
- 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!
- Fruit-forward version: Add thinly sliced mango or mandarin segments.
- Nut-free option: Use roasted sunflower seeds for crunch.
- Make-ahead: Keep dressing separate until ready to serve; mix in just before eating.
- More heat: Add a pinch of red pepper flakes or a few drops of chili crisp.
- Extra protein: Toss with cooked shrimp or shredded rotisserie chicken. Storing Tips:
- 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!
Nutrition
Calories: 83kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 122mgPotassium: 214mgFiber: 2gSugar: 5gVitamin A: 4415IUVitamin C: 33mgCalcium: 35mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.
