This Asian Coleslaw is a fast and flavorful salad that everyone loves. It’s easy to prepare, and makes an impressive dish when you want to make something special for guests. The dressing will make you want to lick the bowl clean!
Asian Coleslaw Ingredients
All you need to make this flavorful coleslaw is a few simple ingredients.
- Shredded cabbage (use a bag of store-bought coleslaw mix to save time)
- Shredded carrots (you can skip this if using the store-bought mix)
- Green onions
- Freshly chopped cilantro
When you toss these shredded veggies in a flavorful dressing, the combination is addictive! You can add any extra toppings you like, too.
Try adding chopped avocado for creaminess, or a handful of roasted peanuts for extra crunch.
How to Make the Best Asian Dressing
The key to any good salad is definitely the dressing, and this homemade Asian-style dressing comes together in just minutes.
Here’s what you’ll need:
- Apple cider vinegar (or rice vinegar)
- Extra-virgin olive oil
- Tamari (gluten-free soy sauce)
- Toasted sesame oil
- Red Pepper Flakes (if you want it spicy)
Just whisk everything together, and it’s ready to pour over the salad! I like to toss the salad ingredients with the dressing about 10 to 15 minutes before serving, so the veggies have a chance to marinate.
How Long Does it Last?
I think this particular salad tastes best the first day you make it, but you can prepare the dressing up to 3 days in advance if you want to make it ahead of time. Just toss the dressing with the vegetables about 15 minutes before you want to serve it.
Once the dressing and salad vegetables are tossed together, you can keep this salad tightly covered in the fridge for up to 3 days.
The vegetables will release liquid as they sit, and the dressing flavor will mellow, so you might want to adjust the seasoning the next time you serve it by adding an extra splash of vinegar, a pinch of salt, or a squeeze of lime juice to brighten things up again.
Asian Coleslaw Recipe (The Best!)
- 3 tablespoons apple cider vinegar (or rice vinegar)
- 1 tablespoon toasted sesame oil (13 grams)
- 1 tablespoon Tamari (or soy sauce; 17 grams)
- 2 tablespoons extra-virgin olive oil (28 grams)
- 1/4 cup honey (100 grams)
- 1 clove garlic , minced (4 grams)
- 1 inch fresh ginger , minced (about 1 tablespoon; 4 grams)
- 1/4 teaspoon crushed red pepper flakes (optional; for spice)
- 1 pound shredded cabbage (or a 1-pound bag of shredded coleslaw mixed veggies)
- 1 large carrot , peeled and shredded (1 cup; 143 grams)
- 3 green onions , chopped (1/2 cup; 40 grams)
- 1 cup fresh cilantro , chopped (19 grams)
- 2 tablespoons sesame seeds (optional)
- In the bottom of a large bowl, combine the vinegar, sesame oil, tamari, olive oil, honey, garlic, ginger, and red pepper flakes, if using. Whisk well to combine. (You can also toss this in a blender to blend until smooth, if you prefer.) Taste and adjust any seasonings, as needed.
- To the bowl of dressing, add in the shredded cabbage, carrots, green onions, and cilantro. Toss well to combine, and let the salad marinate for at least 10 minutes before serving.
- Serve the salad with a sprinkling of sesame seeds on top. Leftovers can be tightly covered and stored in the fridge for up to 3 days, but if you plan on making this salad ahead of time for company, I recommend storing the dressing and vegetables separately for the best flavor and texture.
Nutrition information is for 1 of 4 servings. This information is automatically calculated, and is just an estimate, not a guarantee.
If you try this Asian Coleslaw recipe, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!
More Salad Recipes
If you love this salad, you’ll also love these!
- Sweet Sesame-Lime Salad (made with lime juice)
- Asian Cucumber Salad
- Detox Salad (with lemon ginger dressing)
- Sweet & Crunchy Carrot Salad
- Thai Peanut Dressing
I can’t wait to hear what you think of these salads. I hope they’re a hit in your home, too!