I promise this Asian Coleslaw will be your go-to side dish salad this summer. You can whip it up in minutes and the super yummy sesame-flavored dressing turns the crunchy cabbage and carrots into a mouth-watering bite. 

colorful Asian coleslaw in a white bowl on slate board with a glass of white wine

I originally shared this recipe on February 11, 2014. I have updated the images and some of the text today.

Table of contents

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Why You’ll Love This Asian Coleslaw with Sesame and Ginger

This Asian-inspired coleslaw is mayo-free and made with an oil and vinegar dressing, loosely inspired by my Asian Sesame Dressing. We’ve added crunchy colorful red and green cabbage, a necessity in traditional coleslaw, but we have also added in more colorful crunchy veggies for color, texture and flavor!

Serve it with Maple Teriyaki marinated chicken, Sesame Noodles or pair with our Sweet and Spicy Slow Cooker Short Ribs.

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Ingredients For This Asian Coleslaw

For the Dressing:

  • White vinegar: You can also use cider vinegar learn more about vinegars here.
  • Maple syrup: You can sub in white sugar if you like. 
  • Tamari: This is a type of gluten-free soy sauce. If you are following a paleo diet you can use Coconut Aminos instead. 
  • Oil: I use a blend of toasted sesame oil, avocado oil and flax seed oil (for a nutritional boost because it is a great source of plant-based omega-3 fatty acids.)
  • Seasoning: You’ll need ginger, salt and pepper. I recommend grating the ginger for the best flavor and so that it blends into the dressing well.

For The Slaw:

  • Cabbage: You can use green, a mix of green and red (or purple) or even savoy or Napa cabbage if you prefer. Here’s how to cut the cabbage for the slaw.
  • Vegetables: These add contrasting color and crunch. Shred the carrots on a box grater, and julienne cut the peppers and radishes. Then simply slice the scallions finely.  
  • Toasted sesame seeds: for garnish
the coleslaw before being tossed

How To Make Asian Coleslaw

Whisk the dressing ingredients in a bowl
Add the cabbage, carrots, peppers, radishes and scallions.

To make the dressing whisk together the vinegar, maple syrup, ginger, flax oil, avocado oil, toasted sesame oil and salt, pepper and garlic powder.

Once the dressing is made add in the veggies and sesame seeds and toss the coleslaw combine.

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two bowls of the asian coleslaw with a spoon and cilantro leaves

FAQs and Expert Tips For Asian Coleslaw

Make Ahead Instructions

  • You can make the dressing ahead. Do so up to a week in advance.
  • The cabbage and other veggies can be cut one day ahead. Keep in a resealable container, or in a bowl covered with plastic wrap.
  • If the oils in the dressing become solid, set the jar in a bowl of warm tap water to warm up to room temperature. Shake the dressing well before pouring over the salad.  

Leftovers

This Asian Coleslaw sits well for a picnic or barbecue. Serve with a slotted spoon or tongs as it will get watery in the bottom of the bowl. It can be made up to 8 hours in advance. Leftovers will last up to three days. 

What To Serve with this Asian Coleslaw

the coleslaw in two bowls from overhead

More Healthy Coleslaw Recipes

We have amassed quite a few coleslaw recipes here at Healthy Seasonal Recipes. Between celebrating the month of May for National Salad Month and making healthy side dishes for summer potlucks, backyard barbecues and picnics, there are too many opportunities to whip up another bowl of coleslaw. We have more than a half dozen slaws here!

kohlrabi slaw with lime and cilantro in a bowl with a hand holding the bowl

Kohlrabi Slaw
a closeup of the coleslaw with some celery hearts on the table surface

Healthy Coleslaw
Coleslaw overhead in a single bowl with lime wedges and cilantro

Mexican Coleslaw
This Cucumber and Napa Cabbage Coleslaw is  a yummy, refreshing, #vegan and #lowcarb recipe that will be the star of all your summer cook outs. And it's ready in just 20 minutes! | Healthy Seasonal Recipes #vegetarian #salad #glutenfree

Cucumber and Napa Cabbage Coleslaw
Festive Kale Slaw with Raspberries and Almonds, a festive gluten-free, vegan-friendly salad for Christmas or the holidays

Festive Kale Slaw with Raspberries and Almonds
Easy Holiday Slaw with Apple and Pomegranate | Side Dish | Salad | Holiday | Vegetarian | Christmas | Winter | Healthy Seasonal Recipes | Katie Webster

Easy Holiday Slaw with Apples and Pomegranate
Brussels Sprouts Slaw with Bacon and Blue Cheese | Thanksgiving | Salad | Side Dish | no-cook | Fall | Healthy Seasonal Recipes

Brussels Sprouts Slaw with Bacon and Blue Cheese
Creamy Blue Cheese and Walnut Coleslaw on healthyseasonalrecipes.com #lowcarb #glutenfree

Creamy Blue Cheese and Walnut Coleslaw
Kohlrabi-fennel-slaw-with-walnuts-and-blue-chees

Creamy Kohlrabi Slaw with Blue Cheese
Shaved Brussel sprouts in circular white bowl.

Kale and Shaved Brussels Sprouts Salad

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Happy Cooking! ~Katie

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asian coleslaw in a bowl overhead closeup

Asian Coleslaw

★★★★★

5 from 11 reviews
  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 8 cups 1x
  • Diet: Gluten Free
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Description

I promise this Asian Coleslaw will be your go-to side dish salad this summer. You can whip it up in just minutes and the sesame dressing goes well with so many dishes.

Ingredients

Scale

3 tablespoons white vinegar, or cider vinegar

1 tablespoon maple syrup

1 tablespoon reduced-sodium tamari, see **ingredient note

1 tablespoon flax seed oil, see *ingredient note

1 tablespoon avocado oil or organic canola oil

1 tablespoon toasted sesame oil

1 teaspoon grated ginger (optional)

1/2 teaspoon salt

¼ teaspoon ground black or white pepper

1/4 teaspoon garlic powder

8 cups finely chopped cabbage

½ cup grated carrots

1/2 cup sliced bell peppers

1/4 cup sliced scallions

1/4 cup radishes

¼ cup toasted sesame seeds

Instructions

  1. Whisk vinegar, maple syrup, tamari, flax oil, avocado oil, sesame oil, ginger, salt, pepper and garlic powder in a large bowl.
  2. Add cabbage, carrots, peppers, scallions, radishes and sesame seeds and toss to coat.

Notes

**Ingredient note: to make this PALEO, substitute coconut aminos for the tamari.
*Ingredient note: Flax seed oil, or FLAX OIL is a great source of plant-based omega-3 fatty acids. Flax oil can be found in the refrigerated section of health food stores and large supermarkets. It is heat sensitive, so don’t cook with it and be sure to store it in the refrigerator. It has a slight nutty/fishy flavor, so it is best when paired with bold flavors like those in this dressing. You can sub avocado oil or organic canola oil for the flax if you don’t have it.

  • Prep Time: 20 minutes
  • Category: Side Dish
  • Method: No Cook
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 cup
  • Calories: 95
  • Sugar: 5 g
  • Sodium: 322 mg
  • Fat: 6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g

Keywords: Sesame Coleslaw,Asian Coleslaw

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