Asian Coleslaw アジア風コールスロー

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  • Refreshing and colorful Asian-style coleslaw recipe – a perfect salad to complement Ahi tuna steak, BBQ meats, and other Asian themed dinner menus.

    Asian Coleslaw on a white plate.

    Looking for a side dish to go with your Asian theme menu? Try this Asian Coleslaw with bright, colorful vegetables!

    It’s such a fantastic way to eat your colors. Not only they look refreshing and appetizing, but it is so easy to put together for a weeknight family meal or a big potluck party.

    Asian Coleslaw – Perfect Side Dish

    From sandwiches, burgers to grilled meats, this is an excellent coleslaw to go with any Asian theme meals. You can also serve it along with deep fried foods to balance out the richness and grease, thanks to the crunchy texture and refreshing taste.

    Need some inspiration?  How about pairing it with some all-star BBQ or summertime dishes such as:

    Asian Coleslaw with a light vinegar dressing for bbq, potluck and summer grilling

    Alternative Vegetable Choices for Asian Coleslaw

    The wonderful thing about this coleslaw recipe is its flexibility. If you don’t like certain ingredient or don’t have it on hand, feel free to switch it out. For cilantro leaves, people either love or hate it, but I feel like the green herb plays a big role in the coleslaw. Its fresh & citrus-like flavor adds so much more zing to the dish. For those who don’t mind the taste, you don’t want to miss it out.

    Here are few other vegetables that could go well with the dressing. Anything fresh will make the coleslaw even better.

    Green Color: edamame, mint, shredded broccoli stem/stalk, shredded zucchini, snap peas

    Red Color: red bell pepper, red onion, apples

    Yellow Color: yellow bell pepper, corn, peanuts

    A little sweet, a little tangy and packed with bright flavors,  this Asian Coleslaw is one solid dependable side dish you can show up at any potluck party! And be ready to give out the recipe when asked.

    Asian Coleslaw on a white plate.

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    4.37 from 19 votes
    Asian Coleslaw アジア風コールスロー | Easy Japanese Recipes at
    Asian Coleslaw
    Prep Time
    20 mins
    Total Time
    50 mins
    Refreshing and colorful Asian-style coleslaw recipe - a perfect salad to complement Ahi tuna steak, BBQ meats, and other Asian themed dinner menus.
    Course: Salad
    Cuisine: Japanese
    Keyword: coleslaw, vinaigrette coleslaw
    Servings: 4
    • 1 cabbage (I use ½ green and ½ purple)
    • 1 carrot
    • 1 bunch cilantro (= ½ cup after chopped)
    • 1 green onion/scallion
    • other vegetable choices (shelled edamame, bell peppers)
    1. Gather all the ingredients.
      Asian Coleslaw Ingredients
    Make the dressing
    1. In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.

      Asian Coleslaw 1
    2. Add freshly ground black pepper and whisk well to combine until sugar is dissolved.

      Asian Coleslaw 2
    Prepare the salad
    1. Peel and julienne the carrot and cut the length in half if necessary.
      Asian Coleslaw 3
    2. Chop cilantro into ½ inch pieces and finely cut the green onions.
      Asian Coleslaw 4
    3. Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices.
      Asian Coleslaw 5
    4. If you use two kinds of cabbage, cut the other one. Wash under cold water and drain completely (I use the salad spinner – works wonderful!).
      Asian Coleslaw 6
    5. Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.
      Asian Coleslaw 7
    Recipe Notes

    Sugar: 3 tablespoons of sugar might seem a lot when you are making the dressing, but you do need to balance out with 1/2 cup of apple cider vinegar in the recipe.  You can swap sugar with healthier alternatives like maple syrup or honey, but make sure to taste the dressing first if its not too tangy before tossing with vegetables.  


    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

    Editor’s Note: The post was originally published on February 23, 2011.  The images are updated with new step-by-step pictures in October 2017.


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