Fresh crunchy Asian coleslaw is a simple and easy-to-make salad. This Asian slaw has ingredients of traditional coleslaw a mix of shredded cabbage and carrot. There are also bean sprouts and fresh herbs all tossed in homemade sweet sesame ginger dressing. The dressing is terrific!
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Asian coleslaw
Also called Asian slaw is a terrific Asian salad that pairs great with any Asian meal. Asian salads are usually full of fresh flavors, known for their amazing textures, and super easy to make. Traditional coleslaw has a mix of shredded cabbage and carrot. Asian coleslaw has additional ingredients of crunchy bean sprouts, fresh herbs, and of course a terrific dressing.
Asian slaw is versatile. You can include any vegetables that are available to you like bell peppers, edamame, bean sprouts, or snow peas.
The salad is crunchy and bowl-licking good when tossed in sweet sesame ginger dressing. Make a big batch. It keeps for days.
Asian coleslaw ingredients
Few simple ingredients is all you need to make Asian slaw-
- 3 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 carrots, julienned
- 3 cups bean sprouts
- 3 green onions, diagonally sliced thin
- ½ cup cilantro leaves
- ½ cup mint leaves
For slaw dressing
- 1 tablespoon ginger, freshly grated
- 1 garlic clove, minced
- 2 tablespoon vegetable oil, any neutral oil
- 1 teaspoon toasted sesame oil
- 3 tablespoon rice wine vinegar
- 2 tablespoon oyster sauce
- 3 tablespoon light soy sauce
- 1 ½ tablespoon honey
- ½ teaspoon salt
For garnish
- Toasted peanuts or toasted almonds or Asian fried shallot
- Toasted sesame seeds
About ingredients
To save time use a bag of fresh shredded coleslaw mix. Traditional coleslaw mix has shredded cabbage and shredded carrot in it. If doing it on your own, use a mandolin to shred cabbage and carrot. You can also use a box grater.
Feel free to add other vegetables to Asian slaw. Thinly sliced red and yellow bell peppers work great in the slaw. Fresh edamame or snow peas can be added too.
Dressing for the slaw can be customized to your preference. I love ginger sesame dressing which has sesame oil, fresh ginger, soy sauce, oyster sauce, rice wine vinegar, fresh garlic, and honey. You can vary the flavors in the dressing by adding any of all of these – fish sauce, maple syrup, chili paste. To make a creamy dressing, stir ¼ cup peanut butter or almond butter into the dressing.
Swap peanuts with other crunchy toppings like toasted silvered almonds. Or go the traditional Asian way and top the salad with crunchy Asian fried shallots.
How to make Asian slaw
Make Asian dressing for the slaw by adding freshly grated ginger, minced garlic, vegetable oil, toasted sesame oil, rice wine vinegar, soy sauce, oyster sauce, and a pinch of salt in a jar. Close the lid of the jar tight, and shake well.
To a large salad mixing bowl add shredded red cabbage, green cabbage, shredded carrot, bean sprout, fresh cilantro, and mint leaves.
Pour dressing on top of the salad.
Add in toasted peanuts, green onion.
Toss everything well.
Let the slaw sit for 10 minutes so vegetables can soak up the dressing. Like traditional slaw, Asian coleslaw tastes great when served chilled.
Just before serving garnish with more green onion, sesame seeds, and extra peanuts for added crunch.
Asian coleslaw variations
- Vegetables: Feel free to add other vegetables to Asian slaw. Thinly sliced red and yellow bell peppers work great in the slaw. Fresh edamame or snow peas. Shredded broccoli stems, cucumber, radish, turnips, and kohlrabi can be used.
- Protein: you can turn this Asian coleslaw into a meal by adding protein to the salad. Add cooked chicken cut into pieces, cooked shrimp, or tofu to the slaw.
- Dressing flavors: dressing for the slaw can be customized to your preference. I love ginger sesame dressing which has sesame oil, fresh ginger, soy sauce, oyster sauce, rice wine vinegar, fresh garlic, and honey. You can vary the flavors in the dressing by adding any of all of these – fish sauce, maple syrup, chili paste. To make a creamy dressing, stir ¼ cup peanut butter or almond butter into the dressing.
- Crunchy topping: swap peanuts with other crunchy toppings like toasted slivered almonds. You can also add crispy chowmein noodles or wonton crisp, crushed ramen noodles, or crunchy Asian fried shallots.
How long does the salad keep
This slaw tastes best the first day you make the salad.
If you planning to store the slaw for a few days, keep the dressing separate from the salad. Mix all salad ingredients and store in an airtight container in the fridge. Store slaw dressing in a glass jar separately in the refrigerator. It will keep for 3 to 4 days.
When ready to serve, pour dressing over salad. Toss, garnish and serve.
FAQS
No. If you have just green cabbage, feel free to use just that. A mix of both red and green cabbage makes Asian coleslaw look colorful.
Yes, you can. To save time use a bag of fresh shredded coleslaw mix. Traditional coleslaw mix has shredded cabbage and shredded carrot in it.
Sliced red and yellow bell peppers work great in the slaw. Fresh edamame or snow peas can be added too.
No, as there is the oyster sauce and honey used in the dressing. To make it vegan substitute honey with maple syrup and use plant-based oyster sauce (made of mushrooms).
No. Use gluten free soy sauce for gluten free salad.
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📋Crunchy Asian Coleslaw with Easy Ginger Sesame Dressing
Ingredients
- 3 cups green cabbage shredded
- 2 cups red cabbage shredded
- 2 carrots julienned
- 3 cups bean sprouts
- 3 green onions diagonally sliced thin
- ½ cup cilantro leaves
- ½ cup mint leaves
For slaw dressing
- 1 tablespoon ginger freshly grated
- 1 garlic clove minced
- 2 tablespoon vegetable oil any neutral oil
- 1 teaspoon toasted sesame oil
- 3 tablespoon rice wine vinegar
- 2 tablespoon oyster sauce
- 3 tablespoon light soy sauce
- 1 ½ tablespoon honey
- ½ teaspoon salt
For garnish
- Toasted peanuts or toasted almonds or Asian fried shallot
- Toasted sesame seeds
Instructions
- Make Asian dressing for the slaw by adding freshly grated ginger, minced garlic, vegetable oil, toasted sesame oil, rice wine vinegar, soy sauce, oyster sauce, and a pinch of salt in a jar. Close the lid of the jar tight, and shake well.
- To a large salad mixing bowl add shredded red cabbage, green cabbage, shredded carrot, bean sprout, fresh cilantro, and mint leaves.
- Pour dressing on top of the salad.
- Add in toasted peanuts, and green onion.
- Toss everything well.
- Let the slaw sit for 10 minutes so vegetables can soak up the dressing. Like traditional slaw, Asian coleslaw tastes great when served chilled.
- Just before serving garnish with more green onion, sesame seeds, and extra peanuts for added crunch.
Video
Notes
Nutrition
RECIPE NOTES:
To save time use a bag of fresh shredded coleslaw mix. Traditional coleslaw mix has shredded cabbage and shredded carrot in it.
Swap peanuts with other crunchy toppings like toasted silvered almonds. Or go the traditional Asian way and top the salad with crunchy Asian fried shallots.
Make a big batch. It keeps for days.
Created by Jyothi Rajesh
Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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