This Asian Cabbage Coleslaw is a bright, crunchy side that delivers big flavor with very little effort. It is fresh, fast, and exactly the kind of recipe that earns a permanent spot in a busy weeknight rotation.
I love a good versatile side dish/condiment/topping. Like coleslaw. So many applications and so many versions! All delicious.
This Asian Cabbage Coleslaw is my current obsession. It’s the slaw I make when I need something fresh in the fridge that works for more than one meal. The cabbage stays crisp, the dressing holds, and it never feels tired by day two.
I serve it straight from the bowl on busy weeknights. It lands next to Filipino grilled chicken inasal, sneaks into chicken teriyaki rice bowls, and tops everything from shrimp tacos to Instant Pot pulled pork sandwiches.
It most definitely helps save leftovers from feeling boring.
The flavor is clean and bold without being heavy. It’s the perfect slaw to bring crunch, brightness, and just enough savoriness to make simple dinners feel finished.
Table of Contents
Why you’ll love this family favorite recipe!
So many reasons to love this easy recipe!
- It takes less than 15 minutes to make.
- The veggies stay crisp for hours, even after dressing.
- It balances out rich main dishes beautifully.
- It’s a side dish that travels well for potlucks.
- There are so many different ways to enjoy this coleslaw.
Ingredient notes
A few notes about the ingredients you’ll need:
- Green cabbage: crisp, sturdy, and perfect for soaking up dressing without wilting.
- Red cabbage: adds color and a slightly peppery bite.
- Carrots: bring sweetness and soft crunch.
- Garlic and ginger: add punchy flavor to every bite.
- Cilantro: adds bright freshness.
- Sesame oil: nutty and aromatic, so a little goes a long way.
- Rice vinegar: clean acidity that keeps the slaw light.
- Soy sauce: savory depth with gentle saltiness.
- Honey: balances the vinegar without overpowering.
- Optional: sesame seeds and chopped cilantro
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are a few step-by-step photos and instructions so you can see just how very EASY this is to make!
- Add all of the dressing ingredients to a large bowl.
- Whisk until well combined
3. In a separate large bowl add the green and red cabbage, carrots and cilantro.
4. Pour dressing over the veggies and gently toss to combine.
It’s that simple! Enjoy!
Marlynn’s Tip
Make-ahead tip
If not serving right away, you can make the dressing and the mix of veggies in two separate bowls/containers, then store them separately in the refrigerator up to 24 hours before serving. Then simply toss them together just before serving.
Recipe FAQs
Yes. Use tamari or a certified gluten-free soy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
Asian cabbage coleslaw works beautifully as a side dish or as a topping.
Serve it as a side for grilled honey garlic chicken skewers, air fryer teriyaki salmon, or turkey teriyaki meatballs. It adds contrast to rich dishes and cuts through smoky flavors.
This slaw is also excellent tucked into shrimp tacos, piled onto pulled pork sandwiches, or served alongside pork and shrimp wontons.
Bring it to potlucks, pack it for weekday lunches, or keep it in the fridge as a ready-made veggie side!
🍷 🥂 Wine pairings
Dry Riesling: Bright acidity and subtle sweetness complement the vinegar and sesame notes.
Albariño: Crisp citrus flavors mirror the freshness of the cabbage and keep the palate refreshed.
More recipes you might like
Side Dishes
Mango Slaw
Summer Recipes
Teriyaki Turkey Burgers with Pineapple Slaw
Slow Cooker Recipes
Pineapple Pulled Pork Sliders and Slaw
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Asian Cabbage Coleslaw
Ingredients
- 1 pound shredded green cabbage, about 5 cups
- 1 pound shredded red cabbage
- ½ cup shredded carrots
- ½ cup chopped cilantro
Dressing
- ¼ cup rice wine vinegar
- 3 Tablespoons olive oil
- 3 Tablespoons honey
- 2 Tablespoons soy sauce
- 1 Tablespoon grated fresh ginger
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, minced or pressed
- ½ teaspoon kosher salt
- optional: sesame seeds, sliced green onions, crushed peanuts for toppings
Instructions
- In a large bowl, toss together the shredded green cabbage, red cabbage, carrots, and cilantro.
- In a separate bowl, whisk together all of the dressing ingredients.
- Pour half of the dressing over the slaw. Toss to coat. Pour more dressing over and continue tossing to coat the ingredients until all of the slaw is coated and there is enough dressing to your liking. Set aside any remaining dressing.
- Garnish with optional toppings such as sesame seeds, black sesame seeds, sliced green onions, and/or crushed peanuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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