This fresh and flavourful asian coleslaw is the perfect salad to complement any summer BBQ. Its perfect served alongside salmon, as a topping for burgers or even added to a poke bowl. It’s a bright and colourful as it is tasty. Fresh shredded vegetables are tossed in one of my favourite asian style dressings — this one made with toasted sesame oil, rice vinegar, soy sauce, lime, ginger and tahini. Yes, tahini! It’s soooo G O O D!
And it’s every bit as delicious as it is healthful. Totally adaptable you can use a variety of vegetables for this salad. Not only is cabbage a great option for a classic coleslaw but you can also shred broccoli stalks, kohlrabi, sweet red pepper or carrots and add them to the mix. Other great add-ins for an asian slaw are shelled edamame or bean sprouts. And of course, in this case, a good asian-inspired coleslaw couldn’t be without fresh herbs, green onion and fresh chili. Lest us not forget the topping, who doesn’t love a little extra crunch?
It’s just as easy as classic coleslaw and the method is pretty similar! The dressing is a cinch to make. Just stir it all together and let those flavours do their magic.
Next, shred some cabbage and carrot. I like to use a mandolin to shred the cabbage. It’s super fast and gets perfectly thin shreds. A Kitchenaid with a shredder attachment or food processor or also does the job — but of course there is more bulky gadgets and clean-up to deal with. As for the carrot, I either use my mandolin with the julienne attachment or a julienne peeler and then cut the carrot strips into smaller pieces. A good ole box grater will also do the trick.
You’ll also be slicing up some green onion, fresh chili and cilantro for this. But once that’s done, you are ready to throw everything into a big bowl, drizzle in your dressing, and give it a good toss! Voila! So easy.
A simple, healthy and delicious asian coleslaw recipe made with cabbage, carrots, cilantro and green onion. All tossed in the best ever, most delicious Asian-style dressing. A naturally vegan recipe.
For the coleslaw:
- 300 g cabbage, cored and finely shredded (I used red and Chinese)
- 3 medium carrots, peeled and cut into fine matchsticks, or coarsely grated
- 1 fresh red chili, seeded and finely sliced
- 4 green onions, finely chopped
- 1 large handful cilantro, chopped
For the dressing:
- 4 tablespoons toasted sesame oil
- 5 tablespoons unseasoned rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon finely grated peeled ginger
- 1 tablespoon fresh lime juice
- 1 tablespoon tahini, well-stirred
- sea salt freshly ground pepper, to taste
- Toasted sesame seeds
- Unsalted peanuts or cashews, lightly toasted and coarsely chopped
- In a small bowl, whisk together the dressing ingredients until well-combined.
- Add the cabbage, carrots, chili, green onion and cilantro to a large bowl. Toss to combine. Pour the dressing over the coleslaw and toss well until incorporated.
- Garnish with sesame seeds and/ or roasted nuts.
- Serve and enjoy!
- I love red cabbage in my coleslaw recipes as it adds a zing of color, plus it is crunchy. Pointed cabbage is also a great choice. Or simply a mix of 2 — any type. Summer savoy cabbage could also be used. Be sure to include one crunchy cabbage as this makes the best tasting salad and holds up best as leftovers.
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