This simple and healthy Asian coleslaw recipe is delicious and so versatile! With crisp cabbage, crunchy snow peas and toasted cashews, all tossed through a fresh ginger salad dressing, this is a seriously yummy salad.
This salad is such an amazing recipe for a quick mid-week meal. You can serve alongside your favourite protein, with crispy chicken and mayo on a burger, with salmon and rice in a poke bowl, there are so many options for using this easy Asian slaw.
Serve as a side dish or to make it a full meal you will need to add extra protein like chicken, salmon, tofu or beef, whatever you prefer!
For another flavour-filled salad you might also like to try my Dill Pickle Chopped Salad.
Why You'll Love This Salad
This Asian cabbage slaw is quite different to traditional creamy coleslaws. I know you're going to love this tasty salad and here's why:
- this easy recipe is the perfect addition to an easy mid-week meal.
- filled with fresh produce, toasted cashews & sesame seeds, this salad has a delicious crunchy texture.
- this wonderful salad is quick and easy to make.
- this recipe is gluten free, dairy free and has no mayo.
Ingredients Notes & Substitutions
Apart from using cabbage, this Asian slaw recipe is very different from a traditional coleslaw. With crunchy vegetables and a fresh ginger dressing, this Asian cabbage salad is so delicious. All of the ingredients in this recipe can be easily found at your local grocery store.
Below are the ingredients you will need plus possible substitutions/swaps.
- Wombok Cabbage - also known as Napa cabbage. You could also use green cabbage if in a pinch, however Wombok (Chinese cabbage) is definitely better for this recipe.
- Red Cabbage - or purple cabbage. Purple cabbage can be swapped for another crunchy veggies like thinly julienned carrots or capsicum.
- Fresh Cilantro - also known as coriander. If you're not a cilantro fan then you can leave it out, however I think it's an important flavour in this salad.
- Mint - mint adds a fresh flavour to the coleslaw mix. Roughly chop and add at the very end to prevent from browning.
- Spring Onion - also known as green onions. The spring onions are finely sliced.
- Snow Peas - like the purple cabbage, snow peas can be swapped for other crunchy veggies carrots or capsicum (red bell pepper). Or you can swap for blanched snap peas.
- Sesame Seeds - the sesame seeds are toasted in a saucepan to add extra flavour.
- Cashews - the cashews are toasted in the oven to add flavour and extra crunch. To make nut free, swap for toasted sunflower seeds.
- Fried onions - these are often available from the grocery store but otherwise you can find them in your local Asian grocer. They add a delicious flavour and extra crunch to the salad. I like to add them just before serving.
For the Dressing
For this salad I've used my Asian Salad Dressing. You will need:
- Tamari - Tamari is basically gluten free soy sauce. You can swap for either gluten free soy sauce or regular soy sauce.
- Toasted Sesame Oil - sesame oil adds a really beautiful flavour to this recipe. If you don't have any or are allergic then you can swap for avocado oil, olive oil or macadamia oil.
- Rice wine vinegar - rice vinegar can be swapped for apple cider vinegar or white vinegar (for cooking).
- Raw Honey - to make this recipe vegan you can use pure maple syrup instead.
- Garlic - the garlic needs to be minced. Garlic can be left out if you have an aversion.
- Fresh ginger - finely grated.
See the ingredient quantities in the recipe card at the bottom of this post.
How to Make Asian Coleslaw
This recipe comes together in less than 20 minutes. Here's how:
First, preheat the oven to 180 degrees. Add the raw cashews to a baking tin and place into the oven for around 6 minutes, keeping a close eye on them so that they don't burn. Once nicely toasted, remove them from the oven and transfer to a bowl to prevent them from continuing to toast in the pan.
Next, add the sesame seeds to a small saucepan and place onto a low heat. Use a wooden spoon to constantly move the sesame seeds around while they toast - do not walk away from them or they will burn! Once nicely toasted, transfer to a seperate bowl to stop from cooking further.
To make the dressing, add the tamari, sesame oil, rice wine vinegar, garlic, ginger and raw honey to a small bowl and whisk to combine. Set aside while you prepare the rest of the salad.
Now prepare the vegetables. I like to use a sharp knife to thinly slice everything, however if your food processor has a slicing blade then you can use the food processor to slice the Wombok and purple cabbage.
Add the finely sliced red cabbage, Wombok cabbage, snow peas, coriander, mint, spring onions, toasted cashews and sesame seeds to a large bowl. Top with dressing and toss to combine.
Serve topped with the fried onions.
One of the things I love the most about this salad is its versatility. Here are some ideas for serving this Asian Coleslaw recipe.
- On a burger with crispy chicken and mayo.
- As a poke bowl with rice, Atlantic salmon, mayo and kimchi.
- On tortillas with salt & pepper tofu.
- Alongside barbecued steak, tofu or marinated chicken.
- Topped with a fried egg and crispy fried spring onions.
- Served with crispy tofu.
- Sharp knife
- Chopping board
- Small bowl
- Large bowl
- Food processor (optional) - I've had this food processor for years and absolutely love it!
- Salad servers - how pretty are these!
- Measuring Cups & Spoons
- Baking Tin (a loaf tin works perfectly)
- Small saucepan
Loved this Asian Slaw recipe? Try these...
- Small saucepan
- Sharp knife
- Chopping Board
- 600 grams red cabbage finely sliced (about a quarter head)
- 500 grams wombok cabbage finely sliced (about a quarter head)
- 4 spring onions finely sliced
- 150 g snow peas thinly sliced
- ½ cup coriander loosely packed, roughly chopped
- ½ cup mint loosely packed, roughly chopped
- 2 tablespoon sesame seeds black or white
- 1 cup cashews
- 3 tablespoon tamari
- 1 tablespoon rice wine vinegar
- 2 teaspoon raw honey
- 1 clove garlic minced
- 1 teaspoon ginger peeled and finely grated
- 1 tablespoon sesame oil
- Preheat the oven to 180 degrees Celsius (356 F). Add the cashews to a baking tin and place into the oven for around 6 minutes or until golden. Watch carefully so that they don't burn. Remove from the oven and transfer to a small bowl to stop them from burning.1 cup cashews
- Add the sesame seeds to a small saucepan on a low heat. Stir frequently to toast, being very careful not to burn. Remove from the heat and pour into a small bowl immedietaly to stop further toasting.2 tablespoon sesame seeds
- Make the dressing by adding the tamari, rice wine vinegar, sesame oil, honey, ginger and garlic to a small bowl and whisk to combine. Alternatively, add to a jar, place the lid on and shake vigorously. Pour dressing over the salad and toss to combine.3 tablespoon tamari, 1 tablespoon rice wine vinegar, 2 teaspoon raw honey, 1 teaspoon ginger, 1 tablespoon sesame oil, 1 clove garlic
- Add the red cabbage, Wombok cabbage, spring onion, snow peas, sesame seeds, cashews, mint and coriander to a bowl.600 grams red cabbage, 500 grams wombok cabbage, 4 spring onions, 150 g snow peas, ½ cup coriander, ½ cup mint
- Pour salad dressing over salad and toss to coat evenly.
- Serve topped with fried onions.
StorageIf making ahead, pour dressing into a small airtight container or jar and dress just before serving. Store salad in an airtight container in the fridge for up to 3 days (with dressing on) or 4-5 days (without dressing on).
Serving SuggestionsHere are some ways I love to serve this salad:
- in individual bowls atop white rice with crunchy crumbed chicken or crispy tofu and mayonnaise.
- on a burger with chicken and mayonnaise.
- in a bowl topped with marinated baked salmon.
Did you make this recipe? Let us know how you went by rating the recipe and commenting below.