Fresh, zesty and colourful, this easy to make crunchy Asian coleslaw recipe is a perfect picnic salad.
One of our favourites in our arsenal of make-ahead picnic salads that travel well, the Asian take on a classic slaw can add so much versatility to your picnic backpack or hamper.
Taking a healthy break from creamy mayo style dressings as we did with our no mayo broccoli potato salad, this slaw is made with a simple fresh and healthy Asian vinaigrette which makes it one of our favourite summer picnic salads. Full of delicious ginger and sesame flavours, this salad can be made well in advance and will only get better with time.
Switch it up by adding more of your favourite veggies or add some kick with a dash of chilli. Serve this salad as a fresh side to bbq meats such as marinated kebabs. Add cooked shredded meat such as chicken, pork, or slices of smoked duck breast to make it a picnic main or add it to summer sandwiches, wraps or burgers for an Asian twist.
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Easy Asian Coleslaw Recipe
This simple Asian coleslaw recipe is the perfect picnic salad. It can be made well in advance and keeps well. It can be served as light and fresh side, add meat to make it the picnic main or add it to sandwiches, wraps or burgers for an Asian twist.
Ingredients
- 5 cups shredded cabbage (red, green or a mix)
- 2 cups shredded carrots (around 2-3 medium carrots)
- 2 scallions (green spring onions) chopped (roughly 1/2 cup)
- 1/2 cup fresh cilantro (coriander)
- Optional additional shredded veggies - red bell pepper, snow peas, radish, cucumber, or bean shoots (see note about bean shoots)
Asian Coleslaw Dressing
- 3 tablespoons olive oil
- 4 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon or lime juice
- 1 teaspoon honey (you can use agave or brown rice syrup)
- 1 tablespoon grated or crushed fresh ginger
- 1 large garlic clove crushed
- 1 tablespoon fish sauce (optional but gives a deeper flavour)
- Chilli flakes or paste (optional)
Suggested Garnishes
- Toasted sesame seeds
- Roasted crushed peanuts or cashews
- Asian crunchy fried shallots
Meat Option
- Add 3 cups cooked shredded chicken or pork to make it a main meal. Will serve 4.
Instructions
- Combine the dressing ingredients in a jar and shake well or whisk in a bowl.
- Combine the shredded vegetable salad ingredients, except the bean shoots if using them (see note).
- Pour over the dressing and toss well to combine.
- Allow to chill in the fridge for at least 10 minutes before serving.
- Garnish with Asian fried shallots, sesame seeds, nuts or all of the above.
- Pack in your favourite picnic salad container ready for serving.
Notes
- Asian coleslaw can be made well ahead of time although, it will be crunchier if served on the same day. However, the flavours will develop further without becoming soggy if eaten the following day which is great news for leftovers - if you have any.
- The dressing can be made a few days in advance and kept in the refrigerator covered until you are ready to use.
- Add 2 cups fresh bean sprouts if serving immediately for extra freshness and crunch. If preparing as a make-ahead salad, either leave out or add at the last minute as they tend to go soggy.
- Salad will keep for 3-4 days in the fridge when stored in an airtight container
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 313Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 17mgSodium: 616mgCarbohydrates: 26gFiber: 7gSugar: 11gProtein: 11g
Nutrition data provided here is only an estimate
Best Picnic Backpack for 2