Looking for the most versatile side dish to go with your Asian-themed menu? Try this Asian Coleslaw with bright, crunchy, colorful vegetables! Dressed in a nutty sesame oil dressing, this slaw is packed with flavors and makes a much healthier and lighter alternative to the mayo-laden types.
It’s such a fantastic way to eat your colors. Not only does it look refreshing and appetizing, but it is also so easy to put together for a weeknight family meal or a big potluck party.
Ingredients for Asian Coleslaw
For the coleslaw:
- Vegetables (carrot, red cabbage, and green cabbage)
- A mix of cilantro/coriander and green onions
For the dressing:
- Apple cider vinegar
- Sugar — Sugar helps to mellow out the acidity of the vinegar, so don’t skimp on it. You can cut down slightly, but taste it first to see if it achieves the balance you desire. Alternatively, you can use maple syrup or honey.
- Toasted sesame oil
- Roasted sesame seeds
- Salt & pepper
Substitutions & Variations
The great thing about this coleslaw recipe is its flexibility. If you don’t like a certain ingredient or don’t have it on hand, feel free to switch it out. Cilantro leaves are polarizing; people either love or hate them. However, I feel 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 won’t want to miss it.
Here are a few other vegetables that could go well with the coleslaw. Anything fresh will make the slaw 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, sweet corn kernels, peanuts
How to Make Asian Coleslaw
- Make the dressing by combining the ingredients in a large bowl. Whisk well.
- Cut all the vegetables.
- Add vegetables and any optional ingredients to the bowl with the dressing. Toss everything and refrigerate for 30 minutes before serving.
Versatile Sesame Dressing
You’ll love the light yet zingy dressing with the coleslaw, but don’t stop there. Try it with other green salads or noodle salads! There’s no chopping garlic or grating ginger involved, so it’s super easy. You’ll want to make it over and over again.
The Perfect Side Dish & Potluck Menus
From sandwiches, burgers, and tacos to grilled meats, this is an excellent coleslaw to accompany any Asian-themed meal. Thanks to its crunchy texture and refreshing taste, you can also serve it alongside deep-fried foods to balance out the richness and grease.
Need some inspiration? How about pairing it with some all-star BBQ or summertime dishes such as:
- Instant Pot Asian Pulled Pork (so yummy with tacos!)
- Traeger Baby Back Ribs inspired by Franklin BBQ
- Crispy Chicken Sandwich
- Instant Pot Sticky Asian Ribs
- Crispy Salmon
- Lobster Roll
- Miso Salmon
- Teriyaki Burger
It is also one solid, dependable side dish you can bring to any potluck party! Be ready to give out the recipe when asked.
Asian Coleslaw with Sesame Dressing
Ingredients
For the Dressing
- ½ cup apple cider vinegar
- 3 Tbsp sugar (to balance the vinegar‘s acidity)
- 2 Tbsp toasted sesame oil
- 2 Tbsp toasted white sesame seeds
- ¼ tsp Diamond Crystal kosher salt
- freshly ground black pepper
For the Coleslaw
- 1 carrot
- 1 bunch cilantro (coriander) (½ cup chopped)
- 1 green onion/scallion
- ½ head red cabbage
- ½ head green cabbage
Optional Ingredients
- ½ cup shelled edamame
- ¼ red bell pepper (sliced)
- ¼ cup peanuts (shelled, peeled, toasted, and salted)
- 1 green onion/scallion
Instructions
- Gather all the ingredients. To make ahead: You can prepare and store the vegetables and dressing separately for up to a day or two in the refrigerator; toss to combine 30 minutes before you’re ready to serve.
To Make the Dressing
- In a bowl large enough to hold the coleslaw, combine ½ cup apple cider vinegar, 3 Tbsp sugar, 2 Tbsp toasted sesame oil, ¼ tsp Diamond Crystal kosher salt, and 2 Tbsp toasted white sesame seeds. Tip: The sugar is important to balance and mellow the acidity in the vinegar. If you substitute maple syrup or honey, check for the right balance of flavors.
- Add freshly ground black pepper and whisk well to dissolve the sugar. Set aside.
To Prepare the Coleslaw
- Peel and julienne 1 carrot using a julienne peeler. If the strips are too long, cut in half or thirds lengthwise into 2-inch pieces. If you have a regular vegetable peeler, peel the carrot into thin sheets, then cut the sheets into long, thin julienned strips.
- Chop the leaves of 1 bunch cilantro (coriander) into ½-inch pieces and measure ½ cup chopped cilantro. Next, finely slice 1 green onion/scallion.
- Remove the core of ½ head red cabbage and thinly slice the cabbage or shred it using a cabbage slicer.
- Remove the core of ½ head green cabbage and thinly slice the cabbage or shred it using the cabbage slicer. Add all the sliced cabbage to a bowl or a salad spinner, as I do here. Wash under cold water and drain and dry completely. Tip: Try your best to remove the moisture, which could dilute the dressing.
- To the bowl with the dressing, add all the vegetables, including any optional ingredients like ½ cup shelled edamame, ¼ red bell pepper (sliced), ¼ cup peanuts, or 1 green onion/scallion (chopped). Toss everything and refrigerate for 30 minutes before serving.
To Store
- You can keep the leftovers in the refrigerator for up to 24 hours. Enjoy it soon while it‘s crunchy and fresh!
Nutrition
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!
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. The post has been updated in June 2020.
