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A glass bowl filled with shredded red cabbage, carrots, cilantro, and green onions, with salad tongs resting inside and various ingredients scattered nearby.

Simple Asian Coleslaw

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This crunchy Asian coleslaw recipe is tossed in a honey ginger sesame dressing for a fresh, no-mayo side that comes together in 20-minutes!
Course Salad, Side Dish
Cuisine Asian
Diet Gluten Free, Low Lactose, Vegetarian
Keyword asian coleslaw
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 servings
Calories 94
Author Robyn Conley Downs

Equipment

  • Large Bowl

Ingredients

For the Dressing

  • 3 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon neutral oil, such as vegetable or avocado oil
  • ¼ teaspoon kosher salt
  • 1-2 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely grated
  • ¼ teaspoon red pepper flakes

For the Salad

  • 6 cups cabbage, very thinly sliced (about a 1½ pound cabbage)
  • 2 medium carrots, peeled and julienned or grated
  • 3 green onions, thinly sliced
  • ¼ cup fresh cilantro, roughly chopped
  • 1 tablespoon sesame seeds, for serving

Instructions

  • Make the Dressing: In a large bowl (the same bowl you’ll make the salad in), whisk together the rice vinegar, lime juice, soy sauce, honey, sesame oil, neutral oil, salt, garlic, ginger, and red pepper flakes until the honey is fully dissolved and the dressing is smooth.
  • Assemble: To the same bowl, combine the cabbage, carrots, green onions, and cilantro. Toss well until everything is evenly coated.
  • Rest and Serve: Let the slaw sit for at least 15 minutes before serving for the cabbage to soften slightly and absorb the dressing. Top with sesame seeds just before serving and enjoy.

Notes

  • Cabbage: Use red cabbage, green cabbage or a mix of both. If using both, however, know that the red cabbage will stain the green cabbage. 
  • Make Ahead: This slaw keeps well in the fridge for up to 3 days, as the flavor actually improves overnight as the vegetables marinate. If making ahead, I recommend holding the sesame seeds and green onions and adding them just before serving for the best texture.

Nutrition

Serving: 1 (of 6) | Calories: 94kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 462mg | Potassium: 233mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3596IU | Vitamin C: 29mg | Calcium: 56mg | Iron: 1mg
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