asian coleslaw in a bowl overhead closeup

Asian Coleslaw

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 cups 1x
  • Category: Side Dish
  • Method: No Cook
  • Cuisine: Asian
  • 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.



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


  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.


**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.


  • 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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