Crunchy Easy Asian Coleslaw with Sesame Ginger Dressing
This crunchy Asian coleslaw comes together in 15 minutes with a bag of coleslaw mix and a homemade sesame ginger dressing. No mayo, big flavor — the perfect side dish for grilled chicken, pulled pork, burgers, or takeout-style dinners.
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Bagged coleslaw mix has one job, and this easy Asian coleslaw recipe gives it the best one yet. Fifteen minutes, one bowl, and a homemade sesame ginger dressing turn that humble bag into the crunchiest side dish on the table — no mayo in sight.
The dressing is where this crunchy Asian cabbage slaw earns its keep: rice vinegar, soy sauce, toasted sesame oil, fresh ginger, garlic, and a spoonful of honey whisked into a sweet-salty-tangy coat for every shred of cabbage. Sliced almonds and toasted sesame seeds bring the crunch, green onions and cilantro keep it fresh, and an optional squeeze of sriracha adds a little heat. Serve it next to grilled chicken, pulled pork, burgers, or your favorite takeout-style dinner at home.
Why you’ll love this salad
This is my go-to summer cookout side dish for busy weeks. I can whisk the dressing before the kids finish lacing their cleats, and there’s zero cooking — no pot, no stove, no heating up the kitchen in July. It travels beautifully to potlucks and BBQs since there’s no mayo to worry about in the sun, and leftovers make the best crunchy topping for pulled pork sandwiches and rice bowls the next day. My favorite part? Everyone reaches for seconds of a bowl that’s mostly cabbage.
What makes this Asian coleslaw healthy?
This healthy Asian slaw recipe skips the mayo entirely. The sesame ginger slaw dressing is built on heart-friendly oils, rice vinegar, and just one tablespoon of honey across eight servings. Cabbage is a cruciferous vegetable loaded with fiber, vitamin C, and vitamin K, and the carrots in the mix add beta-carotene. Almonds and sesame seeds contribute plant protein and healthy fats that help you stay full — real staying power from a side dish that tastes like a treat.
RELATED: La Scala Chopped Salad — my copycat of the famous chopped salad, loaded with crisp lettuce, salami, and chickpeas in a tangy red wine vinaigrette.
Ingredients you’ll need
For the salad
- Coleslaw mix — a bag with green cabbage, red cabbage, and carrots does the chopping for you
- Green onions — a fresh, mild bite
- Sliced almonds — buttery crunch in every forkful
- Toasted sesame seeds — nutty flavor that echoes the dressing
- Fresh cilantro — optional, for a burst of herby freshness
For the dressing
- Avocado oil or olive oil — the neutral base
- Rice vinegar — bright, gentle tang
- Low-sodium soy sauce — salty, savory depth
- Honey — a touch of natural sweetness
- Toasted sesame oil — the signature nutty aroma
- Fresh ginger and garlic — grate them fine so the flavor spreads everywhere
- Salt and black pepper — season to taste
- Sriracha — optional, for gentle heat
Salad making essentials
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ALLIGATOR CHOPPER
Cheese grater
LEMON SQUEEZER
ELEGANT SALAD BOWL
How to make this Asian coleslaw
- Whisk the dressing. Combine the oil, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, salt, pepper, and sriracha in a small bowl and whisk until smooth.
- Build the slaw. Place the coleslaw mix, green onions, almonds, sesame seeds, and cilantro in a large serving bowl.
- Toss. Pour the dressing over the cabbage mixture and toss until every shred is evenly coated.
- Chill and serve. Refrigerate for 10 to 15 minutes so the flavors blend, then toss again just before serving. Making it ahead? Add the almonds right before serving for the best crunch.
Make this Asian Coleslaw, then check out my La Scala Chopped Salad, my Mexican Tuna Salad or more of my summer salad recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Asian Coleslaw
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this Asian coleslaw ahead of time?
Yes — this is a great make ahead coleslaw for BBQ season. Prep the slaw and the sesame ginger dressing up to a day ahead, store them separately in the fridge, and toss within an hour of serving. Hold the almonds until the last minute so they stay crisp.
How do I store leftovers of this Asian coleslaw?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The cabbage softens as it sits, so the texture is best within the first day or two — the flavor keeps developing, though, and day-two slaw is delicious piled on sandwiches and rice bowls.
How do I make this coleslaw gluten free?
Swap the soy sauce for tamari or coconut aminos and double-check that your coleslaw mix and sriracha are certified gluten free. Everything else in the recipe is naturally gluten free.
Can I use fresh cabbage instead of bagged coleslaw mix?
Absolutely. Shred about 8 cups total of green and red cabbage plus 1 to 2 grated carrots to replace the 16-ounce bag. A sharp knife or the shredding disc on a food processor makes quick work of it.
What should I serve with Asian coleslaw?
It pairs with grilled chicken, pulled pork, burgers, salmon, and takeout-style dinners like teriyaki or fried rice. For a light lunch, top a big bowl of it with rotisserie chicken, shrimp, or edamame to turn it into a main dish.
How do I make it spicier?
Stir the optional teaspoon of sriracha into the dressing, then taste and add more. A pinch of red pepper flakes or a spoonful of chili crisp on top works beautifully for heat lovers.
Don’t lose this recipe!
Pin this easy Asian coleslaw recipe to your favorite salads Pinterest board right now so it’s ready and waiting for your next BBQ, potluck, or busy weeknight dinner. Future you will be thrilled.
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Asian Coleslaw Recipe
Equipment You’ll Need
- Large serving bowl
- Small bowl
Ingredients
For the salad
- 1 16-ounce bag coleslaw mix (with green cabbage, red cabbage, and carrots)
- 1/2 cup green onions (sliced)
- 1/4 cup sliced almonds
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh cilantro (chopped, optional)
For the dressing
- 1/3 cup avocado oil or olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh ginger (grated)
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sriracha (optional)
Instructions
- Whisk together the avocado oil, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, salt, pepper, and sriracha in a small bowl until smooth.
- Place the coleslaw mix, green onions, almonds, sesame seeds, and cilantro in a large serving bowl.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Refrigerate for 10 to 15 minutes before serving to allow the flavors to blend. Toss again just before serving.
Notes
- For the best crunch, add the almonds immediately before serving if making the slaw ahead of time.
- Make it gluten free by swapping the soy sauce for tamari or coconut aminos.
- Leftovers keep 3 to 4 days in an airtight container in the fridge.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other recipes to try
- La Scala Chopped Salad — the famous chopped salad, remade at home with crisp lettuce, salami, and a punchy red wine vinaigrette
- Mexican Tuna Salad — a zesty, protein-packed lunch that comes together faster than a taco run
- Grilled Peach Quinoa Salad — smoky-sweet grilled peaches over fluffy quinoa, made for summer evenings
- Watermelon Peach Salad with Feta and Mint — juicy, salty, and refreshing — the taste of summer in a bowl
