Asian Coleslaw

Fresh, zesty, and colorful, this easy-to-make crunchy Asian coleslaw recipe is a perfect picnic salad. 

Why I Love This Coleslaw

One of my favorite make-ahead picnic salads, the Asian take on a classic coleslaw recipe can add so much versatility to your picnic hamper. 

Taking a healthy break from creamy mayo-style dressings, as I did with my no-mayo broccoli potato salad, this slaw is made with a simple, fresh, and healthy Asian vinaigrette. Like my Carrot Cucumber Salad, it’s one of my favorite summer picnic salads.

Full of delicious ginger and sesame flavors, this salad can be made well in advance and will only get better with time. 

Recipe Variations and Recommendations

• You can switch it up by adding more of your favorite veggies or adding some kick with a dash of chili. 
• To make it a picnic main, add cooked shredded meat such as chicken, pork, or slices of smoked duck breast.
• Add it to summer sandwiches, wraps, or burgers for an Asian twist.  
• Serve this salad as a fresh side to BBQ meats such as marinated kebabs.
• If serving immediately, add 2 cups of fresh bean sprouts for extra freshness and crunch. If preparing as a make-ahead salad, either leave them out or add them at the last minute, as they tend to go soggy.

Related Recipes

Easy Asian Coleslaw Recipe

Kate O’Malley

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.

5 from 3 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Asian

Servings 6 Servings

Calories 158 kcal

Ingredients

  

1x2x3x

• ▢ 5 cups cabbage - shredded. red, green or a mix
• ▢ 2 cups carrots - around 2-3 medium carrots-shredded
• ▢ 2 spring onions - chopped (roughly 1/2 cup)
• ▢ ½ cup cilantro
• ▢ 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 lemon or lime juice
• ▢ 1 teaspoon honey - you can use agave or brown rice syrup
• ▢ 1 tablespoon fresh ginger - grated or crushed
• ▢ 1 large garlic clove - minced
• ▢ 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.

Notes

Tips

1. Asian coleslaw can be made well ahead of time, although it will be crunchier if served on the same day. However, the flavors will develop further without becoming soggy if eaten the following day, which is great news for leftovers – if you have any.
2. The dressing can be made a few days in advance and kept covered in the refrigerator until ready to use.
3. If serving immediately, add 2 cups of fresh bean sprouts for extra freshness and crunch. If preparing as a make-ahead salad, either leave them out or add them at the last minute, as they tend to go soggy.
4. Salad will keep for 3-4 days in the fridge when stored in an airtight container

Nutrition

Serving: 1gCalories: 158kcalCarbohydrates: 12gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 622mgPotassium: 366mgFiber: 3gSugar: 6gVitamin A: 8086IUVitamin C: 47mgCalcium: 56mgIron: 1mg

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