Asian Coleslaw Recipe

Emily Wilson

Discover the best Asian coleslaw recipe with fresh, crunchy veggies and a zesty dressing, perfect for any meal or gathering!

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Prep Time 20

Cook Time 0

Total Time 30

Course Salad, Side Dish

Cuisine American-Italian Fusion, Asian-Inspired

Servings 6 servings

Calories 180 kcal

Ingredients

For the salad:

3 cups napa cabbage finely shredded
2 cups red cabbage finely shredded
2 large carrots julienned or grated
4 green onions thinly sliced
2 tablespoons sesame seeds toasted
½ cup cilantro roughly chopped
1 package instant ramen noodles optional, crushed and toasted

For the dressing:

2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup for vegan
1 teaspoon fresh ginger grated
1 clove garlic minced
Optional for creamy version 3 tablespoons mayonnaise or plain yogurt

Instructions

Prep the vegetables

Finely shred the napa and red cabbage. Julienne or grate the carrots. Slice the green onions thinly and chop the cilantro. Place everything in a large mixing bowl.

Make the dressing

In a small bowl or jar, whisk together sesame oil, soy sauce, rice vinegar, honey (or maple syrup), grated ginger, and minced garlic. For the creamy version, stir in mayo or yogurt.

Toss the salad

Pour the dressing over the shredded vegetables and toss thoroughly to coat. Cover and refrigerate for 20–30 minutes to let the flavors meld.

Add the crunch

Just before serving, sprinkle toasted sesame seeds and crushed, toasted ramen noodles or nuts on top for extra crunch.

Serve and enjoy

Serve chilled, garnished with extra cilantro or green onions if desired.

Notes

Nutrition Information (Per Serving):
calories: 180
fat: 10 grams
carbohydrates: 18 grams
protein: 3 grams
fiber: 4 grams
sugar: 6 grams
sodium: 400 milligrams