Asian Coleslaw Recipe

Craving a colorful and refreshing salad for your next potluck party or family dinner? Try my Asian Coleslaw recipe with bright and crunchy vegetables. Dressed in a tangy and sweet sesame dressing, this healthy slaw is packed with flavors. It complements BBQ meats, tacos, Ahi tuna steak, and other Asian menus.

Looking for the most versatile side dish to go with your Asian theme menu? Try this Asian Coleslaw with bright, crunchy, colorful vegetables! Dressed in a nutty, sesame oil dressing, the slaw is packed with flavors and makes a much healthier and lighter alternative to the mayo-laden types.

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

1. 3 tablespoons olive oil.
2. 1 tablespoon toasted sesame oil.
3. 1/4 cup rice wine vinegar.
4. 3 tablespoons honey (for vegan-substitute maple syrup or agave)
5. 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
6. 1 garlic clove, finely minced ( use a garlic press)

Asian Coleslaw with Sesame Dressing

Craving a colorful and refreshing salad for your next potluck party or family dinner? Try my Asian Coleslaw recipe with bright and crunchy vegetables. Dressed in a tangy and sweet sesame dressing, this healthy slaw is packed with flavors. It complements BBQ meats, tacos, Ahi tuna steak, and other Asian menus.

Prep: 20min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 161 kcal, Carbohydrate 22 g, Protein 4 g, Fat 8 g, Saturated Fat 1 g, Sodium 82 mg, Fiber 7 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• ½ head green cabbage
• ½ head red cabbage
• 1 carrot
• 1 bunch cilantro (coriander) ((½ cup chopped for 4 servings))
• 1 green onion/scallion
• ½ cup shelled edamame
• ¼ red bell pepper ((sliced))
• ¼ cup peanuts ((shelled, peeled, toasted, and salted))
• 1 green onion/scallion
• ½ cup apple cider vinegar
• 3 Tbsp sugar ((to mellow the vinegar’s acidity; if you substitute maple syrup or honey, check for the right balance of flavors))
• 2 Tbsp roasted sesame oil
• 2 Tbsp toasted white sesame seeds
• ¼ tsp kosher salt (Diamond Crystal; use half for table salt)
• freshly ground black pepper

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2011/02/Asian-Coleslaw-Ingredients.jpg’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Dressing’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a bowl large enough to hold the coleslaw, combine the apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.’, ‘name’: ‘In a bowl large enough to hold the coleslaw, combine the apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-1-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/10/Asian-Coleslaw-1.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the freshly ground black pepper and whisk well to dissolve the sugar. Set aside.’, ‘name’: ‘Add the freshly ground black pepper and whisk well to dissolve the sugar. Set aside.’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-1-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/10/Asian-Coleslaw-2.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Prepare the Coleslaw’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Peel and julienne the carrot. Cut in half lengthwise if the pieces are very long.’, ‘name’: ‘Peel and julienne the carrot. Cut in half lengthwise if the pieces are very long.’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/10/Asian-Coleslaw-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Chop the cilantro into ½-inch pieces and finely slice the green onions.’, ‘name’: ‘Chop the cilantro into ½-inch pieces and finely slice the green onions.’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/10/Asian-Coleslaw-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the core of the red cabbage and slice the cabbage thinly.’, ‘name’: ‘Remove the core of the red cabbage and slice the cabbage thinly.’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-2-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/10/Asian-Coleslaw-5.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the core of the green cabbage and slice the cabbage thinly. 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.’, ‘name’: ‘Remove the core of the green cabbage and slice the cabbage thinly. 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.’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-2-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/10/Asian-Coleslaw-6.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add all the vegetables (and any optional ingredients) to the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.’, ‘name’: ‘Add all the vegetables (and any optional ingredients) to the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-2-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/10/Asian-Coleslaw-7.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can keep the leftovers in the refrigerator for up to 24 hours. Enjoy it soon while it’s crunchy and fresh!’, ‘name’: ‘You can keep the leftovers in the refrigerator for up to 24 hours. Enjoy it soon while it’s crunchy and fresh!’, ‘url’: ‘https://www.justonecookbook.com/asian-coleslaw/#wprm-recipe-60537-step-3-0’}]}

Asian Slaw with Ginger Peanut Dressing

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Yield: 6 as a side dish

Nutrition Facts: servingSize , calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, Saturated Fat 2g, unSaturated Fat , Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg

Ingredients:

• ¼ cup honey
• ¼ cup vegetable oil
• ¼ cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
• Heaping ½ teaspoon salt
• 1 teaspoon Sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 4 cups prepared shredded coleslaw
• 2 cups prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• ½ cup chopped salted peanuts (or you can leave them whole)
• ½ cup loosely packed chopped fresh cilantro

Instruction:

1. In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
2. Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
3. Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Asian Coleslaw & Dressing Recipe (Make it Vegan or Vegetarian!) 亞洲沙拉 Asian Salad | Rack of Lam