Servings
Font
Back
0 from 531 votes

Asian Coleslaw with Sesame Dressing

Craving a colorful and refreshing salad for your next potluck party or family dinner? Try my Asian Coleslaw recipe with bright and crunchy vegetables. Dressed in a tangy and sweet sesame dressing, this healthy slaw is packed with flavors. It complements BBQ meats, tacos, Ahi tuna steak, and other Asian menus.

Prep Time
20 mins
Total Time
20 mins
Servings: 4
Calories: 161 kcal
Course: Salad
Cuisine: Japanese

Ingredients

For the Dressing
  • ½ cup apple cider vinegar
  • 3 Tbsp sugar (to balance the vinegar‘s acidity)
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp toasted white sesame seeds
  • ¼ tsp Diamond Crystal kosher salt
  • freshly ground black pepper
For the Coleslaw
  • 1 carrot
  • 1 bunch cilantro (coriander) (½ cup chopped)
  • 1 green onion/scallion
  • ½ head red cabbage
  • ½ head green cabbage
Optional Ingredients
  • ½ cup shelled edamame
  • ¼ red bell pepper (sliced)
  • ¼ cup peanuts (shelled, peeled, toasted, and salted)
  • 1 green onion/scallion

Instructions

    Cup of Yum
  1. Gather all the ingredients. To make ahead: You can prepare and store the vegetables and dressing separately for up to a day or two in the refrigerator; toss to combine 30 minutes before you’re ready to serve.
To Make the Dressing
    Cup of Yum
  1. In a bowl large enough to hold the coleslaw, combine ½ cup apple cider vinegar, 3 Tbsp sugar, 2 Tbsp toasted sesame oil, ¼ tsp Diamond Crystal kosher salt, and 2 Tbsp toasted white sesame seeds. Tip: The sugar is important to balance and mellow the acidity in the vinegar. If you substitute maple syrup or honey, check for the right balance of flavors.
  2. Add freshly ground black pepper and whisk well to dissolve the sugar. Set aside.
To Prepare the Coleslaw
  1. Peel and julienne 1 carrot using a julienne peeler. If the strips are too long, cut in half or thirds lengthwise into 2-inch pieces. If you have a regular vegetable peeler, peel the carrot into thin sheets, then cut the sheets into long, thin julienned strips.
  2. Chop the leaves of 1 bunch cilantro (coriander) into ½-inch pieces and measure ½ cup chopped cilantro. Next, finely slice 1 green onion/scallion.
  3. Remove the core of ½ head red cabbage and thinly slice the cabbage or shred it using a cabbage slicer.
  4. Remove the core of ½ head green cabbage and thinly slice the cabbage or shred it using the cabbage slicer. Add all the sliced cabbage to a bowl or a salad spinner, as I do here. Wash under cold water and drain and dry completely. Tip: Try your best to remove the moisture, which could dilute the dressing.
  5. To the bowl with the dressing, add all the vegetables, including any optional ingredients like ½ cup shelled edamame, ¼ red bell pepper (sliced), ¼ cup peanuts, or 1 green onion/scallion (chopped). Toss everything and refrigerate for 30 minutes before serving.
To Store
  1. You can keep the leftovers in the refrigerator for up to 24 hours. Enjoy it soon while it‘s crunchy and fresh!

Nutrition Information

Calories 161kcal (8%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 82mg (3%) Potassium 488mg (14%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 2935IU (59%) Vitamin C 85mg (94%) Calcium 140mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 161

% Daily Value*

Calories 161kcal 8%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 82mg 3%
Potassium 488mg 10%
Fiber 7g 28%
Sugar 14g 28%
Vitamin A 2935IU 59%
Vitamin C 85mg 94%
Calcium 140mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.