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    Asian Coleslaw

    Hey! Here’s a twist on your favorite potluck side dish that everyone will love. Our Asian Coleslaw adds a few new veggies to the typical slaw, and the tangy and nutty dressing will surely make you forget the mayo. Give it a try, and enjoy these new and innovative flavors.

    Give your basic slaw a makeover with our easy Asian Coleslaw Recipe. It's crispy, crunchy and so delicious.

    Okay, we all have our favorite coleslaw recipe. Whether you go with the traditional Slaw, give it a bit of kick with Creole Coleslaw, or even love that copycat KFC Slaw, everyone has their favorite.

    Well today I am daring you to try something different. Something that’s both familiar and new at the same time. Asian Coleslaw. I think you’re going to save this recipe!

    Ingredients

    Slaw

    • Cabbage – It wouldn’t be slaw without it, right? I use both green and red cabbage in this recipe. It gives it a pop of color that will draw the crowd.
    • Carrot – Another coleslaw staple. Cut into matchsticks (or save some time and buy them already matchsticked).
    • Cucumber – Well, this is new. Cucumber is a staple in Asian cuisine, and goes so well in this slaw.
    • Cilantro – Gives some new flavors to your slaw.
    • Green onions – I’m going to be honest here. I don’t eat onions, so I separate out my slaw before adding these. But, everybody else seems to love these things, so add them in if you want.

    Dressing

    • Apple cider vinegar – This is the base of the dressing. It swaps out the conventional mayo creaminess for some nice tang.
    • Sugar – A little to offset the acidity.
    • Sesame oil – To me, this is the heart of the dish. It adds a nutty flavor that takes your coleslaw over the top.
    • Sesame seeds – Another nice addition for added nuttiness and crunch.
    • Salt and pepper – To taste.
    Very close up shot of Asian slaw.

    Asian Coleslaw Recipe

    First, I prep all of the veggies. I thinly slice the cabbage, cut the carrot and cucumber into matchsticks, and chop the cilantro. Once all of that is done, I slice the green onions (it’s important to do this last so as not to contaminate the other ingredients with onion flavor).

    I toss everything, except the scallions, together in a large bowl. Then I remove my onion-free portion before adding the sliced scallion.

    Slaw ingredients in a large glass bowl.

    Next, I whisk together all of the dressing ingredients. Once the dressing is well combined, I taste and adjust for salt and pepper. This is a personal preference, that’s why I am not giving exact measurements for them in the recipe card.

    Asian dressing in a small bowl.

    Finally, I toss the dressing with the slaw. It can be served right away, or you can cover it with cling wrap and refrigerate until ready to serve.

    Final product, ready to serve.

    Serving Suggestions

    This coleslaw goes great with a variety of Asian dishes. Some personal favorite accompaniments include Spicy Korean Wings, Asian Meatballs, and Nasi Goreng.

    It is also a key ingredient in our Korean Beef Tacos and Chicken Teriyaki Bowls.

    Korean beef tacos.
    Teriyaki chicken bowls.

    Coleslaw with an Asian theme. Yes, it’s just as good as it sounds.

    If you make this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.

    Asian Coleslaw, on our Gypsy Plate… enjoy!

    Bowl of Asian coleslaw atop the Gypsy Plate.

    More great Asian side dishes:
    Pork Fried Rice
    Asian Cucumber Salad
    Hibachi Vegetables
    Mayak Eggs
    Spicy Noodles
    Edamame (2 Ways!)

    Featured image for Asian coleslaw recipe.

    Asian Coleslaw

    Yield: 4 servings
    Prep Time: 20 minutes
    Total Time: 20 minutes

    Give your basic slaw a makeover with our easy Asian Coleslaw Recipe. It's crispy, crunchy and so delicious.

    Ingredients

    For Asian Coleslaw

    • 2 cups red cabbage, julienned
    • 1 cup green cabbage, julienned
    • 1 carrot or 8-10 baby carrots, cut into thin match sticks
    • 1 small cucumber, thin match sticks
    • 2-3 sprigs cilantro, chopped
    • 2 green onion, sliced

    Dressing

    • ¼ cup apple cider vinegar
    • 1.5 Tbsp sugar
    • 1 Tbsp sesame oil
    • 1.5 Tbsp sesame seeds
    • Kosher salt, to taste
    • Pepper, to taste

    Instructions

    1. Prepare all vegetables and toss them in a large bowl.
    2. Whisk together dressing ingredients in a small bowl.
    3. Add dressing to coleslaw. Toss until well combined.
    4. Serve immediately, or cover with cling wrap and refrigerate until ready to serve.

    Notes

    1. Leftovers can be refrigerated for 3-4 days. Note that the coleslaw will not be as crunchy, but will still taste great.
    2. Recipe can easily be doubled with the same proportions.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 122Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 133mgCarbohydrates 18gFiber 5gSugar 11gProtein 3g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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