Go Back

Asian Coleslaw

A crisp, tangy, mayo-free coleslaw made with napa and red cabbage tossed in a ginger-sesame vinaigrette. Ready in 15 minutes and stays crunchy for days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Asian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 1 small head napa cabbage thinly sliced (about 6 cups)
  • 2 medium carrots julienned or grated (about 1 cup)
  • 1/4 small head red cabbage thinly sliced (about 1 cup)
  • 3 green onions thinly sliced
  • 1/4 cup sliced almonds or sesame seeds optional
For the Dressing
  • 3 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Small bowl
  • Whisk or fork
  • Measuring spoons and cups
  • Tongs or salad spoon

Method
 

  1. Rinse and thoroughly dry the napa cabbage, then cut it in half lengthwise and slice crosswise into 1/4-inch ribbons; transfer to a large mixing bowl.
  2. Peel and julienne or grate the carrots; add to the bowl.
  3. Thinly slice the red cabbage and green onions; add them to the bowl with the napa cabbage.
  4. In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, minced ginger, honey or maple syrup, minced garlic, and red pepper flakes until the honey is dissolved and the dressing is emulsified, about 30 seconds.
  5. Pour the dressing over the vegetables and toss with tongs for 1–2 minutes until every piece is lightly coated.
  6. Sprinkle the sliced almonds or sesame seeds on top and give the coleslaw one final gentle toss.
  7. Let the slaw rest for at least 5 minutes before serving to allow the flavors to meld. Serve chilled.

Notes

The coleslaw can be prepared up to 4 hours ahead; keep it covered in the refrigerator and toss again just before serving. Store leftovers in an airtight container for up to 4 days.