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.
Servings: 6 Servings
Calories: 158kcal
Ingredients
- 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
- 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.
- The dressing can be made a few days in advance and kept covered in the refrigerator until ready to use.
- 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.
- Salad will keep for 3-4 days in the fridge when stored in an airtight container
Nutrition
Serving: 1g | Calories: 158kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 622mg | Potassium: 366mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8086IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 1mg