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Asian Coleslaw

I guarantee when you taste this you will be making this all the time! If you are not a lover of sesame oil then just use 6 tablespoons vegetable oil, to make things easier you may use packaged coleslaw mix or broccoli slaw, I suggest to pour the dressing onto only the salad you will be using right away as it tends to get soggy if left in the fridge with the full amount of dressing ;-)

4.5 · 5 reviewsRecipe card by KittencalrecipezazzEditorial by recipesvibrant · Updated October 13, 2026
VegetableAsianVeganSavory< 30 MinsRefrigerator
Asian Coleslaw

Total time

25 min

Servings

1

Calories

154

Category

Greens

This vibrant Asian Coleslaw is the ultimate quick and healthy side dish. Featuring a crisp medley of fresh vegetables tossed in a zesty, umami-packed vegan dressing, it’s perfect for meal prep, potlucks, or as a crunchy topping for your favorite plant-based tacos and bowls. Ready in just 25 minutes, this beginner-friendly recipe is a must-have for your weekday rotation.

Ingredients

Makes 1 serving

  • 8 green cabbage
  • 2 red cabbage
  • 2 red bell peppers
  • 2 carrots
  • 6 -7 green onions
  • 1/4 fresh cilantro
  • 6 black pepper
  • 2 peanuts
  • 1/4 soy sauce
  • 2 brown sugar
  • 3 peanut butter
  • 3 fresh ginger
  • 1 1/2 garlic

Method

  1. In a medium bowl whisk together all dressing ingredients until well blended.

  2. In a large bowl toss together cabbage, red bell peppers, carrots, green onions and cilantro.

  3. Pour the dressing over and toss to combine.

  4. Season with black pepper if desired.

  5. Top with chopped peanuts.

  6. *NOTE* if you are using ramen noodles they must be toasted to avoid turning soggy in the coleslaw.

  7. Slightly chop the noodles.

  8. Place on a baking sheet.

  9. Bake at 350°F for about 8-10 minutes, tossing once or twice while baking.

Cook's notes

  • For maximum crunch, salt your cabbage lightly and let it sit for 10 minutes before draining the excess water.
  • Use a mandoline or food processor slicing attachment to achieve perfectly uniform, thin shreds.
  • Let the salad marinate in the dressing for at least 15 minutes before serving to allow the flavors to meld.
  • Toast your sesame seeds in a dry pan for 1–2 minutes to release their natural nuttiness.

Easy swaps

  • Swap green cabbage for purple cabbage or a mix of both for added color.
  • Use agave nectar or maple syrup if you don't have coconut sugar on hand.
  • Add shredded carrots or edamame to boost the protein and color profile.
  • Use tamari instead of soy sauce to keep this recipe gluten-free.

Frequently asked

Is this Asian Coleslaw vegan?

Yes, this recipe is 100% vegan, utilizing plant-based ingredients for the dressing and a fresh vegetable base.

How long does this coleslaw stay fresh?

When stored in an airtight container in the refrigerator, this coleslaw stays fresh and crisp for up to 3 days.

Can I make this coleslaw ahead of time?

Absolutely! It tastes even better after sitting for a few hours. For best results, add the dressing just before serving to keep the vegetables crunchy.

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