This crunchy Asian slaw is super tangy and packed with fresh flavors like ginger, lime, and cilantro! It’s the perfect side dish or topping for burgers, tacos, or wraps! Vegan.
Crunchy Asian slaw is one of my favorite healthy side dishes! What makes this Asian red cabbage slaw so amazing is that it’s free from all of the unhealthy heavy ingredients like mayo or sour cream that most coleslaw recipes include. This Asian slaw is full of fresh flavors like garlic, ginger, and cilantro and it’s loaded with vegetables! This Asian coleslaw recipe is full of antioxidants, fiber, and superfoods, so feel free to eat as MUCH AS YOU WANT!
How Do You Make Asian Coleslaw
This Asian coleslaw recipe is really easy to prepare but it does require a bit of prep work since you have to slice or chop all of the veggies. I like to put a tv show on or listen to some music while I zone out and prep the vegetables. Don’t let the prep work stop you from trying this Asian slaw recipe. It’s worth it!
Begin by prepping all the veggies and put them all in a large mixing bowl. Next, put all of the dressing ingredients into a bowl and put it in a blender cup (I use a Nutribullet blender for this recipe) and blending it until smooth and creamy. Pour the sauce over the vegetable mixture in the bowl and toss it well. Cover the bowl and put it in the fridge for at least one hour, it needs some time to let the flavors meld.
Asian Coleslaw Dressing
The Asian coleslaw dressing is seriously so delicious and so addicting. It’s loaded with fresh flavors and the almond butter really gives it that extra somethin-somethin that will keep you coming back for more! The Asian coleslaw dressing is what makes this slaw super special and it’s sure to please everyone!
We enjoy this Asian coleslaw as a side dish to vegan BLT sandwiches and as a topping on tacos, burritos, and BBQ jackfruit sliders. If you want to make this slaw a full meal you could add 2-3 packs of my favorite gluten-free millet and brown rice ramen noodles and turn it into Asian coleslaw with ramen! We’ve done this multiple times and it’s delicious!
Tips To Make The Best Asian Coleslaw Recipe
- Don’t skip the red cabbage, it gives the Asian coleslaw a gorgeous pop of color.
- You can grate your own carrots or you can save yourself some time by using a bag of pre-shredded carrots.
- Don’t substitute ginger powder for fresh ginger, there’s a huge flavor difference.
- How to prep and store the fresh ginger: Rinse the knob of ginger with water and dry it well. Use a vegetable peeler to remove the skin and put the peeled ginger in a freezer-safe container or bag and store it in the freezer. Freezing the ginger makes it super easy to grate for future recipes!
- Don’t throw out the cilantro stems, I chop the whole bunch up and add it to the Asian coleslaw.
- Almond butter is best in this Asian coleslaw dressing but peanut butter will work too.
- You cannot freeze this Asian coleslaw, you must enjoy it fresh.
- Turn the slaw into asian coleslaw ramen by mixing in 2-3 packs of cooked millet and brown rice ramen noodles.
We love this slaw recipe! I’ve made it countless times and it turns out perfect every single time. I hope you and your family enjoy it just as much as we do.
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Ginger Asian Slaw
- 6 cups thinly sliced green or Napa cabbage (1 small head or 1/2 a medium head)
- 6 cups thinly sliced red cabbage, (1 small head or 1/2 a medium head)
- 2 cups shredded carrots
- 1 cup cilantro, roughly chopped (more to taste)
- 3/4 cup green onions, sliced
Asian Coleslaw Dressing -
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 tsp sesame oil
- 1 Tbsp apple cider vinegar
- 2 Tbsp tamari
- 1 Tbsp rice wine vinegar
- 2 Tbsp almond butter
- 1 1/2 inch piece of ginger, grated
- 1 clove of garlic, minced
- 1/4 tsp cayenne pepper
- zest and juice of one medium lime (about 2-3 tbsp lime juice)
- Sea salt and pepper to taste
- Put all of the dressing ingredients into a small blender cup (I use the smallest cup of my Nutribullet) and blend until smooth.
- Put the sliced cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mix and toss to combine.
- Put the coleslaw in the fridge for at least 1 hour to let the flavors meld. Serve chilled.