Refreshing and colorful Asian-style coleslaw recipe – a perfect salad to complement Ahi tuna steak, BBQ meats, and other Asian themed dinner menus.
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:
- Coconut Shrimp
- Corn Dog
- Crispy Chicken Sandwich
- Crispy Salmon
- Ebi Katsu Burger
- Lobster Roll
- Miso Salmon
- Teriyaki Burger
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.
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- 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)
- ½ cup apple cider vinegar
- 3 Tbsp granulated sugar (See Notes)
- 2 Tbsp sesame oil
- 2 Tbsp white sesame seeds (roasted/toasted)
- ¼ tsp Kosher salt
- Freshly ground black pepper
- Gather all the ingredients.
In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.
Add freshly ground black pepper and whisk well to combine until sugar is dissolved.
- Peel and julienne the carrot and cut the length in half if necessary.
- Chop cilantro into ½ inch pieces and finely cut the green onions.
- Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices.
- 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!).
- Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.
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.