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asian coleslaw in a bowl overhead closeup

Sesame Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 8 cups 1x
  • Diet: Gluten Free


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.


Units Scale
  • 3 tablespoons white vinegar, or cider vinegar
  • 2 tablespoons avocado oil or organic canola oil
  • 1 tablespoon maple syrup
  • 1 tablespoon reduced-sodium tamari, see **ingredient note
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated ginger (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black or white pepper
  • 1/4 teaspoon garlic powder
  • 8 cups finely chopped cabbage
  • 1/2 cup grated carrots
  • 1/2 cup sliced bell peppers
  • 1/4 cup sliced scallions
  • 1/4 cup radishes
  • 1/4 cup toasted sesame seeds


  1. Whisk vinegar, oil, maple syrup, tamari, 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.


**Ingredient note: to make this PALEO, substitute coconut aminos for the tamari.

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.  

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


  • 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
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