Asian Slaw – This Asian coleslaw is crispy, crunchy and tossed in the most flavorful Peanut Sesame Ginger Dressing. This Asian Slaw recipe is easy to make and great served as a side dish or main salad.
This colorful Asian Slaw is packed full of crisp cabbage, carrots, bell peppers, tasty edamame, sesame seeds, crunchy peanuts and fresh cilantro. The amazing Asian style peanut sesame ginger dressing is creamy, super tasty and honestly one of my favorite dressings. I use it for this coleslaw recipe and for many other salads.
This healthy Asian coleslaw recipe is the perfect side dish to pile on when serving with grilled meats, ribs, rice dishes, noodles, spicy curries and to top chicken or pulled pork sandwiches. You can also serve this fantastic Asian Slaw for lunch or dinner as a main dish topped with your favorite protein. I love serving it for dinner with this Korean Grilled Flank Steak or with Crispy Baked Tofu.
This light Asian Slaw is always a crowd pleaser and the perfect make ahead dish to serve at parties, picnics and potlucks. Trust me everyone will be asking you for the recipe!
Ingredients To Make Asian Slaw
For the Asian Coleslaw
- Green Cabbage – Shredded.
- Purple Cabbage – Shredded.
- Carrots – Shredded.
- Red Bell Pepper – Thinly sliced. You can use yellow or orange bell peppers.
- Edamame – Shelled.
- Scallions – also known as green onions, thinly sliced.
- Peanuts – You can use salted or unsalted, roasted or raw peanuts.
- Cilantro – If you don’t like the taste of cilantro, use fresh parsley instead.
- Sesame Seeds – I like to toast the sesame seeds in a dry skillet before using them. It really wakes up their flavor.
For The Peanut Sesame Ginger Dressing
- Rice Wine Vinegar
- Ginger – Fresh.
- Garlic – Fresh.
- Oil – Vegetable, canola or avocado oil can be used.
- Sesame Oil – Asian toasted sesame oil.
- Peanut Butter – Smooth is best but you can also use crunchy.
- Soy Sauce – You can also use gluten free tamari.
How To Make This Asian Slaw and Dressing
To Make The Peanut Sesame Ginger Dressing
- Simply whisk all the dressing ingredients together in a small bowl and set aside.
To Make The Asian Coleslaw
- To make this homemade coleslaw you can use purple cabbage and green cabbage (red cabbage works also). If you only have one type of cabbage, that is fine too but the combination of both makes for a very pretty dish. Shred the cabbage thinly with the help of a mandolin, a food processor fitted with the shredding blade or with a sharp knife. You can also shred the cabbage with a mandolin or with a grater.
- Mix all the slaw ingredients.
- Toss with the Peanut sesame ginger dressing.
Yes, you can make this Asian Slaw recipe with pre-shredded coleslaw mix. I often purchase pre-shredded coleslaw mix to save time. It works great!’
Yes, you can use store-bought pre-shredded carrots to make this easy Asian coleslaw.
Apple cider vinegar is a good substitute for rice vinegar. White wine vinegar is also a good option, although it is sharper and less sweet than rice vinegar. If all you have is white wine vinegar, mix the vinegar with a pinch of granulated sugar – the sugar will help match the mild sweet flavor of rice vinegar a bit better.
Asian Slaw Recipe Tips
- I buy frozen shelled edamame as it is always better priced than fresh. Simple thaw it out in the refrigerator or if you are in a rush, place it in a colander under cold running water.
- Make this fresh and delicious Asian coleslaw your own by adding one ore more of the following ingredients: cucumbers, sliced mango, sliced jalapenos, crispy wonton strips!
- Serve this colorful salad inside crispy wonton cups. They make for a phenomenal presentation!
If you love coleslaw, take a look at these recipes:
Take A Look At These Asian Recipes:
- Satay with Spicy Peanut Sauce
- Thai Red Curry Chicken with Vegetables
- Ahi Tuna Poke Bowl with Citrus Ponzu
- Honey Miso Glazed Salmon
- Asian Chicken Lettuce Wraps
Follow me on social media for more recipe ideas & inspiration!
Asian Slaw with Peanut Sesame Ginger Dressing
For the Ginger Peanut Dressing
- 6 tablespoons rice vinegar
- 1 tablespoon fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 3 tablespoons vegetable or canola oil
- 1 teaspoon toasted sesame oil (Asian sesame oil)
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons honey
For the Slaw
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cooked and shelled edamame
- 2 scallions, thinly sliced
- 1/2 cup chopped peanuts (reserve about 1 tablespoon to use as garnish)
- 1/2 cup loosely packed chopped fresh cilantro
- Sesame seeds for garnishing (optional)
To Make the Ginger Peanut Dressing
- In a medium bowl, whisk together the rice vinegar, ginger, garlic, vegetable oil, toasted sesame oil, peanut butter, soy sauce and honey until well combined. Set aside.
To Make the Asian Slaw
- In a large bowl, mix the green cabbage, purple cabbage, carrots, edamame, scallions, peanuts and cilantro. Pour the dressing over the slaw and toss to combine. Garnish with reserved chopped peanuts and sesame seeds (optional). Serve.
- You can use store-bought coleslaw mix.
- You can use any color of bell peppers (red, yellow and orange are best).
- If following a gluten free diet, use tamari instead of soy sauce.
- Nutrition facts are an estimate and will vary depending on the brand of ingredients used to make this recipe.