This Asian Coleslaw recipe is crunchy, bright, and easy to make. With only a few ingredients, you can make this delicious coleslaw mix in less than 10 minutes. The best part is that it gets yummier the next day (and the following days)!
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This is a fantastic Asian slaw recipe that can be enjoyed all year round. Like the traditional coleslaw, it goes well with anything. It is the perfect side dish to go with any protein like chicken, fish, prawns, and even crunchy vegetables.
This was inspired by my other favorite recipes, Air Fryer Chicken Katsu and Spicy Shrimp with Rice Paper Chips.
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Why you will love this recipe
Two main reasons why you will love this crunchy Asian Coleslaw Recipe
- EASY TO MAKE. This is a great, light salad to pair with anything. Made with fresh ingredients, literally takes 10 minutes, and your kids will actually eat it. Not to mention, my homemade sesame dressing is way better than the ones you buy at the grocery store.
- GREAT FOR MEAL PREP. I love making a big batch of this delicious salad at the beginning of the week. It's a great way to have ready-made sides that I can just grab when needed because it keeps well in the fridge for up to 3 days.
Ingredients
- Green cabbage
- Purple cabbage
- Persian cucumbers
- Green onion
- Toasted sesame oil
- Rice vinegar
- Low-sodium soy sauce
- Sweetener (such as white sugar or honey)
Garnish:
- Black sesame seeds
- Lime juice (optional)
See recipe card for quantities.
How to make the best Asian Coleslaw
- Prepare the Sesame Dressing:
In a small bowl, combine the toasted sesame oil, rice vinegar, low-sodium soy sauce, sweetener, and red chili flakes (if using). Whisk until the sweetener is dissolved. Set the dressing aside. - Slice the Vegetables:
Using a mandolin or a sharp knife, thinly slice the green and purple cabbage, Persian cucumbers, and green onion. Aim for delicate, paper-thin slices to maximize the crunch and texture.
- Combine and Refrigerate:
Place the sliced vegetables into a large bowl. Pour the prepared sesame dressing over them. Gently toss everything together until the dressing evenly coats the slaw. Cover the bowl with a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the slaw to chill.
- Serve and enjoy.
Substitutions
Green Cabbage - The main ingredient. Savoy cabbage or Napa cabbage can be used.
Purple Cabbage Substitute - Red cabbage can replace purple cabbage, providing a similar color and crunch.
Persian Cucumber Substitute - Use regular cucumbers with the seeds removed or jicama for a similar crisp texture.
Green Onion - Chopped chives or thinly sliced red onions can be used instead of green onions.
Toasted Sesame Oil - Regular sesame oil can be used, but it will have a milder flavor. Alternatively, try using walnut oil, olive oil, or almond oil for a unique twist.
Rice Vinegar - White wine vinegar, apple cider vinegar, or a mixture of lemon juice and white vinegar can replace rice vinegar.
Low Sodium Soy Sauce - Regular soy sauce can be used, but be mindful that it's saltier, so you may want to reduce the quantity slightly. For a gluten-free option, use tamari sauce or coconut aminos.
Sweetener - Instead of white sugar, you can use brown sugar, honey, maple syrup, agave nectar, or a sugar substitute like stevia or erythritol, depending on your dietary preferences.
Black Sesame Seeds - If you don't have black sesame seeds for garnish, you can use white sesame seeds or skip the garnish altogether.
Equipment
- Mandolin* I love using this one specifically as it is safer.
- Knife
- Cutting board
- Large bowl with lid
How to store and reheat
Proper storage is essential to keep your easy Asian Slaw with Sesame Dressing fresh and safe to eat.
Place any leftover Asian Slaw in an airtight container with a lid. Ensure that the container is clean and dry to prevent moisture buildup. Keep in the fridge for up to 3 days.
Top tip
- Thinly Slice the Vegetables: The key to a great slaw is to slice the vegetables as thinly as possible. If you don't have a mandolin, use a sharp knife and take your time to achieve paper-thin slices. Others also use a food processor to make the process quicker.
- Allow Time for Marination: Let the flavors develop and meld as the Asian-inspired coleslaw sits in the refrigerator. After tossing the vegetables with the Asian slaw dressing, allow it to marinate for at least 30 minutes.
The Best Asian Coleslaw - FAQ
Asian coleslaw is made of simple ingredients with fresh flavor. Red and green cabbage, cucumbers, sesame oil, soy sauce, rice vinegar, and a little bit of sweetener to balance the flavors. I like to top my Asian cabbage slaw with green onions and sesame seeds. I also like to add crispy chicken for extra protein.
Yes, coleslaw is a raw salad made with shredded cabbage, condiments like sesame oil and soy sauce, and other crunchy veggies like carrots. It usually has a dressing made with vinegar, oil, or mayonnaise, depending on the recipe. This colorful Asian coleslaw recipe uses a mix of red and green cabbage, cucumber, and green onions for a crunchy and flavorful combination.
Coleslaw and slaw are basically the same thing. But slaw is a more generic term used to describe any type of salad made with shredded or chopped vegetables and a dressing. Coleslaw specifically refers to the classic recipe, which usually includes cabbage, carrots, and mayonnaise.
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What to serve with Asian Coleslaw
These are my favorite dishes to serve with this recipe.
The Best Asian Coleslaw with Easy Sesame Dressing
This Asian Coleslaw Salad is crunchy, flavorful, and easy to make. With only a few ingredients, you can make this Asian slaw in less than 10 minutes. The best part is that it gets yummier the longer it sits in the fridge.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: makes 3 cups coleslaw 1x
- Category: sides
- Cuisine: asian
Ingredients
For the Asian Slaw:
- ¼ green cabbage
- ¼ purple cabbage
- 2 Persian cucumbers
- 2 stalks of green onion
For the Sesame Dressing:
- 4 tbsp toasted sesame oil
- 4 tbsp rice vinegar
- 4 tbsp low-sodium soy sauce
- 2 tbsp sweetener (such as white sugar)
Garnish:
- Black sesame seeds and white sesame seeds
Instructions
- Prepare the Sesame Dressing: In a bowl, combine the toasted sesame oil, rice vinegar, low-sodium soy sauce, sweetener, and red chili flakes (if using). Whisk until the sweetener is dissolved. Set the dressing aside.
- Slice the Vegetables: Using a mandolin or a sharp knife, thinly slice the green and purple cabbage, Persian cucumbers, and green onion. Aim for delicate, paper-thin slices to maximize the crunch and texture.
- Combine and Refrigerate: Place the sliced vegetables into a large bowl. Pour the prepared sesame dressing over them. Gently toss everything together until the dressing evenly coats the slaw. Cover the bowl with a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the slaw to chill.
- Serve and enjoy.
Notes
*I added a pan-fried boneless chicken thighs for protein.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Langford says
i dont know bout yall but having cucumber sides feel refreshing idk
Jenkins says
This is a great side dish its simple, healthy and taste Good.
Parker says
No boring fibers for my prep💪
Ember says
hmmm super healthy
Skylar says
Perfect side dish
Isla says
My kids loved the sesame dressing!
Charlotte says
Goodbye to my same old celery stick side dish😝
Rebekah King says
This is just soooo good!! Made it for a BBQ and it stole the show.
Roxanne Barber says
This turned out so good! I'm trying to use less mayo for my salad dressings, and I make this sesame one ALL the time.
Carmen Spillette says
Thats is so good to hear!
Carmen Spillette says
YES!!!!