When I first came across this yummy Asian cole slaw recipe I knew it was right up my alley. I love crunchy cold cole slaw, especially in warm weather, and I also love trying different flavors.
This Asian flavored cabbage salad is perfect for times you just want to kick it up a bit and make a change from the same old same old coleslaw and summer salads.
You can serve it with any barbecued foods, for picnics and with warm weather meals. But how about using it to top Asian bahn mi or pulled pork sandwiches.
I am making summer salad suggestions for this cole slaw because I am writing this in hot weather, but the reality is that you can enjoy the flavors of this coleslaw any time of the year.
You’ll find lots of suggestions below for making the most of this colorful Asian flavored cabbage salad.
Crunchy Asian Cole Slaw Recipe
- 1 carrot, peeled
- 1/2 red pepper
- 1/2 yellow pepper
- 3 green onions
- 2 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 teaspoons toasted sesame seeds
Asian Cole Slaw Dressing:
- 1 clove garlic, crushed
- 1 inch ginger, fresh, peeled and grated
- 2 tablespoons apple cider vinegar
- 3 tablespoons almond butter, or peanut butter
- 2 tablespoons tamari sauce, or soy sauce
- 1/2 teaspoon sesame oil
- 3 tablespoons lemon juice
- 5 drops liquid Stevia, (or see options below)
- Toast the sesame seeds in a preheated 325ºF oven for a few minutes until they begin to turn golden. Watch them carefully as nuts and seeds can burn quite quickly in the oven.
- Julienne the carrot, peppers and green onions and place in a bowl. Add the cabbage and mix together.
- Whisk all the ingredients for the dressing together in a bowl and add sea salt and freshly ground black pepper to taste.
- Pour the dressing over the salad, sprinkle with the sesame seeds and toss well. Let stand or refrigerate until ready to serve it.
Serves 4 to 6.
The salad is best when it is served slightly chilled. Letting it sit in the refrigerator for an hour or so before serving really lets those amazing flavors meld together.
Tips and Variations:
- Feel free to have fun with the recipe and make it your own by adding other vegetables like snow peas, cooked peas or bean sprouts.
- Sesame oil adds a more intense Asian flavor and gives the coleslaw a more smoky flavor. A little goes a long way when you are using sesame oil, so use the amount recommended and taste it before adding more.
- The stevia is a suggestion if you want the cole slaw dressing slightly sweet. You can replace it with a bit of dry stevia, a teaspoon or two of honey if you prefer, or leave it out altogether.
- Feel free to substitute peanut butter if you don’t have almond butter.
- Serve this slaw alongside tasty Korean barbecue beef.
- With barbecue baby back ribs
- With oven baked barbecue chicken
- How about with teriyaki pork chops?
- Or with Thai flavored chicken thighs
- Or chicken lettuce wraps
These are just a few suggestions. Take it wherever you want to go!
You will notice that I have marked this as a low carb recipe. It has about 14 carbs per serving (if you count only 4 servings for the whole recipe, less if you make it into 6 servings), but it also has over 4 grams of fiber, making the net carb count under 10. That will work for some low carb diets, but not for others, so choose accordingly.
If you like this recipe, I’d love it if you would Pin it to Pinterest, Tweet about it, and Like it on Facebook. Share your own favorite recipes below. Thanks.