You know that coleslaw you’ve been making for years that tastes… fine?
This isn’t that.
Asian coleslaw has this crunchy, tangy, slightly sweet thing going on that makes regular coleslaw feel like it was just going through the motions. And the dressing? It’s the kind of thing you’ll want to put on literally everything else in your fridge.
The wildest part: it takes about 15 minutes to make. No cooking, no oven, no stress.
It works as a side dish, a taco topping, a grain bowl base, a BBQ companion. It’s also one of those rare recipes that actually gets better as it sits in the fridge overnight.
Stick around, because there’s a dressing ratio tip later in this post that completely changes how the whole thing comes together.
What You’ll Need
For the Slaw
- 3 cups green cabbage, thinly shredded
- 2 cups purple cabbage, thinly shredded
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup shredded red cabbage (optional, for extra color)
- 4 green onions, thinly sliced
- 1 cup edamame, shelled and cooked
- 1 red bell pepper, julienned
- ½ cup fresh cilantro, roughly chopped
- ¼ cup sliced almonds, toasted
- 2 tablespoons sesame seeds
For the Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon sriracha (adjust to taste)
- 2 tablespoons neutral oil (avocado or grapeseed)
- Salt and pepper to taste
Tools You’ll Need
- Large mixing bowl
- Small mixing bowl or mason jar (for the dressing)
- Sharp chef’s knife
- Cutting board
- Box grater or food processor (for shredding cabbage)
- Whisk or fork
- Tongs or two large spoons for tossing
- Measuring spoons and cups
Pro Tips
These are the things I wish someone had told me the first time I made this.
- Shred the cabbage as thin as you can. Thick chunks give you a chunky salad. Thin shreds give you that restaurant-quality texture that actually absorbs the dressing properly.
- Toast your almonds. Dry toast them in a pan for 2-3 minutes on medium heat. It takes almost no time and the flavor difference is genuinely shocking.
- Make the dressing 30 minutes ahead. Letting the garlic and ginger sit in the acid before you toss it changes the flavor. It mellows out and comes together beautifully.
- Hold the dressing until serving time if you’re making this ahead. Dress it right before you eat it so the slaw stays crunchy. (Exception: if you want a softer slaw, dress it an hour early and refrigerate.)
- Taste and adjust the dressing before adding. Everyone’s soy sauce is different in saltiness. Taste it, tweak it, then add it. This one step saves you from an accidentally salty bowl.
How to Make Asian Coleslaw
Step 1: Prep Your Vegetables
Thinly shred both cabbages using a sharp knife, mandoline, or the shredding disc on a food processor.
Julienne the red bell pepper into thin strips. Slice the green onions. Rough-chop the cilantro.
Add everything into a large bowl: both cabbages, carrots, bell pepper, green onions, edamame, and cilantro. Toss to combine.
Step 2: Make the Dressing
Add all the dressing ingredients into a small bowl or mason jar.
Whisk vigorously (or shake the jar) until fully combined. Taste it. Adjust the honey for sweetness, sriracha for heat, or lime juice for brightness.
Set aside for at least 10 minutes so the flavors develop.
Step 3: Toss It All Together
Pour about ¾ of the dressing over the slaw and toss well with tongs.
Taste it. Add more dressing if needed. Some people like it lightly dressed, others want it well coated. Do what feels right to you.
Step 4: Add the Toppings
Right before serving, sprinkle on the toasted almonds and sesame seeds.
These go on last because they lose their crunch fast once they hit the dressing.
Step 5: Serve
Transfer to a serving bowl or plate. A few extra cilantro leaves on top make it look like you really tried. 😄
Substitutions and Variations
The fun thing about this recipe is how forgiving it is.
Cabbage options:
- Napa cabbage works great and is slightly softer
- Bagged coleslaw mix from the store saves a ton of prep time and works perfectly
Protein add-ins (great for turning this into a full meal):
- Shredded rotisserie chicken
- Crispy tofu
- Cooked shrimp
- Pan-seared salmon on top
Nut alternatives:
- Cashews instead of almonds
- Sunflower seeds for a nut-free version
- Crushed wonton strips for extra crunch
Dressing swaps:
- No sesame oil? Use a little peanut butter in the dressing for a Thai-inspired flavor instead
- Agave instead of honey to keep it fully vegan
Make Ahead Tips
This recipe is genuinely one of the best for meal prep.
- Vegetables: Shred and prep up to 2 days ahead, store in an airtight container in the fridge.
- Dressing: Makes up to 5 days in advance. Shake before using.
- Toppings (almonds, sesame seeds): Store separately and add right before serving.
- Fully dressed: If you’re okay with a softer texture, it stays great in the fridge for up to 2 days after dressing.
Nutritional Details
| Per Serving (approx. 1 cup, undressed) | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | 14g |
| Protein | 5g |
| Fat | 6g |
| Fiber | 4g |
| Sugar | 7g |
| Sodium | 280mg |
Nutritional values are approximate and vary based on dressing quantity used.
Diet-friendly notes:
- Gluten-free: Swap soy sauce for tamari
- Vegan: Use maple syrup instead of honey
- Low-carb: Skip the honey and edamame, reduce carrots
Meal Pairing Suggestions
Asian coleslaw is one of those sides that plays well with almost everything.
- Korean BBQ night: Serve alongside bulgogi or grilled chicken thighs
- Tacos: Pile it into fish or shrimp tacos instead of plain shredded lettuce
- Grain bowls: Use it as a base with rice, quinoa, or soba noodles
- Sandwiches: Layer it into a banh mi or pulled pork sandwich
- As a starter: Serve in small cups as an appetizer at a dinner party
Leftovers and Storage
If undressed: Keeps in an airtight container in the fridge for up to 3 days.
If dressed: Best within 24 hours. After that, the cabbage softens but it’s still totally edible and honestly tastes great as more of a pickled slaw situation.
Freezing: Not recommended. The texture doesn’t survive it.
Dressing storage: Leftovers in a sealed jar in the fridge for up to a week. You’ll want it on salads, rice bowls, grilled fish, and everything else in between.
FAQ
Can I make this without sesame oil?
You can, but sesame oil is what gives this dressing its distinctive flavor. If you skip it, add a tablespoon of peanut butter to the dressing to still get that nutty depth.
My slaw got soggy. What happened?
The dressing was probably added too early. Next time, dress it right before serving. If you’re making it ahead, store the slaw and dressing separately and combine at the table.
Can I use pre-shredded bagged coleslaw mix?
100%. It’s a huge time saver and works great. Just swap in one 14-16 oz bag for the two types of cabbage listed.
Is this recipe spicy?
The 1 teaspoon of sriracha adds a very mild warmth, not a noticeable spice. If you’re sensitive to heat, start with ½ teaspoon. If you like it spicy, go up to a full tablespoon.
How far ahead can I make this for a party?
Prep the slaw and dressing separately up to a day ahead. Combine and add toppings right before guests arrive. It’ll look fresh and taste even better than if you’d made it last-minute.
What’s the best type of cabbage to use?
Green cabbage gives the best crunch and is the most traditional base. Purple cabbage adds color and a slightly peppery note. Using both is the move.
Wrapping Up
This coleslaw is one of those recipes you’ll make once and then casually fit into everything.
It’s fast, it’s fresh, the dressing is genuinely addictive, and it goes with more meals than you’d expect. Once you make the dressing from scratch, the bottled version just won’t cut it anymore.
Give it a try this week and let me know in the comments how it turned out. Did you add a protein? Swap out the nuts? Find a pairing that worked unexpectedly well?
Drop it below, I want to hear everything. 👇
