This vibrant Asian Coleslaw with kale is a refreshing twist on a classic side dish, with crunchy veggies and a flavorful ginger sesame dressing. No mayo.
Try this Asian Coleslaw for a vibrant twist on a classic side dish. Packed with crunchy veggies and a tangy sesame-ginger dressing, it's the perfect accompaniment to any meal.
Coleslaw is a classic side dish that often accompanies barbecues, picnics, and potlucks, but sometimes the traditional mayo-based version can feel a bit heavy.
That's where this Asian Coleslaw comes in to shake things up! With its vibrant colors, crunchy texture, and zesty dressing, it's a refreshing alternative that's sure to impress at any gathering. And this no mayo coleslaw is healthy too!
What sets this coleslaw apart is its Asian-inspired flavors and ingredients. Instead of the usual cabbage and carrots, we're incorporating red cabbage, kale, red bell pepper, and green onions for a more colorful and nutrient-rich dish.
The dressing, made with rice vinegar, soy sauce, toasted sesame oil, ginger, garlic, and a hint of sriracha, adds a punch of flavor that perfectly complements the freshness of the vegetables.
Whether you're serving it as a side dish (try it with Asian Tofu with Spicy Garlic Sauce!), or as a light lunch on its own, this Asian Coleslaw is versatile and easy to make.
Plus, it's a great way to sneak in some extra veggies into your diet without sacrificing flavor! You can also get other great veg recipes here: Find Vegetarian Recipes.
If you love cabbage, the basis of any good coleslaw, be sure to also try it in Braised Red Cabbage, a traditional holiday side dish, or Vegan Cabbage Rolls as a nutritious meat free main dish. I make this tasty and low calorie Cabbage Soup a lot, as well as this Traditional Irish Colcannon Potatoes as a filling side dish.
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Why You'll Love This Recipe
- Refreshing Twist: Break away from traditional coleslaw with this Asian-inspired version that's bursting with flavor.
- Colorful and Nutrient-Rich: Red cabbage, kale, and bell peppers add vibrant colors and essential nutrients to your plate.
- Easy Preparation: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights or last-minute gatherings.
- Versatile Side Dish: Serve it alongside your favorite main dishes, sandwiches, or as a light lunch option.
Ingredients
For the Coleslaw
- Red Cabbage: Adds vibrant color and a slightly peppery flavor. Substitution: Green cabbage or a mix of both.
- Kale: Provides a nutritional boost and adds a hearty texture. Substitution: Spinach or Swiss chard.
- Carrots: Adds sweetness and crunch. No substitutions needed.
- Red Bell Pepper: Offers a pop of color and sweetness.
Substitution: Yellow or orange bell pepper. - Green Onions: Adds a mild onion flavor and freshness.
Substitution: Chives or shallots.
For the Ginger Sesame Dressing
- Rice Vinegar or White Wine Vinegar: Provides acidity and tanginess to the dressing.
Substitution: Apple cider vinegar or lime juice. - Soy Sauce: Adds saltiness and depth of flavor.
Substitution: Tamari or coconut aminos for gluten-free option. - Honey or Maple Syrup: Adds sweetness to balance the acidity. Substitution: Agave nectar or brown sugar. Avoid honey to make this recipe vegan.
- Sesame Oil: Adds a nutty aroma and flavor.
Substitution: Olive oil. - Freshly Grated Ginger: Adds a zesty, spicy flavor.
Substitution: Ground ginger. - Garlic: Adds savory depth of flavor.
Substitution: Garlic powder. - Sriracha Sauce: Adds a spicy kick. Adjust amount to taste.
Substitution: Other hot sauces or chili paste.
Try garnishing your Asian Coleslaw with Furikake (sesame seed seasoning) or Shichimi Togarashi (Japanese 7 Spice).
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Rinse the red cabbage and kale under cold water. Remove any tough stems from the kale and thinly slice the leaves. Thinly slice the red cabbage, grate the carrots, thinly slice the red bell pepper, and thinly slice the green onions. Place all vegetables in a large mixing bowl.
In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, sesame oil, freshly grated ginger, minced garlic, and sriracha sauce. Season with salt and pepper to taste.
Pour the dressing over the prepared vegetables in the mixing bowl.
Toss the vegetables and dressing together until well combined, ensuring all the vegetables are evenly coated with the dressing.
Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together and the vegetables to slightly soften.
Before serving, sprinkle toasted sesame seeds over the slaw for added crunch and flavor. Serve chilled.
Variations
- Add Protein: Toss in cooked shrimp, grilled chicken, or tofu for a protein-packed version.
- Spicy Kick: Increase the amount of sriracha or add diced jalapeños for extra heat.
- Citrus Twist: Add a squeeze of lime juice to the dressing for a zesty kick.
- Nutty Crunch: Sprinkle chopped peanuts or almonds on top for added texture.
Serving Suggestions
- As a Side Dish: Serve alongside grilled tofu, vegetables, meats, fish, or sandwiches. Try it with Sticky Tofu.
- With Rice or Noodles: Serve alongside rice or noodles for a complete meal.
- Inside Wraps: Use it as a filling for lettuce wraps or spring rolls.
Storage
Store: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors may intensify as it sits, making it even more delicious the next day.
Top tips
- Massage the kale: Before slicing, massage the kale leaves with a bit of olive oil to soften them and reduce bitterness.
- Adjust Seasonings: Taste the dressing before pouring it over the vegetables and adjust the seasonings to your preference.
- Make it Ahead: This coleslaw tastes even better after it's had time to chill in the refrigerator, so feel free to make it ahead of time.
- Toast Sesame Seeds: Toasting the sesame seeds enhances their nutty flavor. Simply heat them in a dry skillet over medium heat until golden brown, then sprinkle them over the coleslaw before serving.
FAQ
Yes, it actually tastes better after it has had time to chill in the refrigerator for at least 30 minutes.
Can I use pre-packaged coleslaw mix instead of fresh vegetables?
Yes! While pre-packaged coleslaw mix can save time, using fresh vegetables will give you better flavor and texture.
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📖 Recipe
Asian Coleslaw
Equipment
- Bowl
Ingredients
For the Coleslaw
- ½ head of red cabbage thinly sliced (about 3 cups)
- 2 cups kale stems removed, leaves sliced
- 2 carrots grated
- 1 red bell pepper thinly sliced
- 3 green onions thinly sliced
For the Dressing
- ¼ cup rice vinegar or white wine vinegar
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic minced
- 1 teaspoon sriracha sauce adjust to taste
- Salt and pepper to taste
To serve
- 2 tablespoons sesame seeds black, white or a mix
Instructions
- Rinse the red cabbage and kale under cold water. Remove any tough stems from the kale and thinly slice the leaves. Thinly slice the red cabbage, grate the carrots, thinly slice the red bell pepper, and thinly slice the green onions. Place all vegetables in a large mixing bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, sesame oil, freshly grated ginger, minced garlic, and sriracha sauce. Season with salt and pepper to taste.
- Pour the dressing over the prepared vegetables in the mixing bowl.
- Toss the vegetables and dressing together until well combined, ensuring all the vegetables are evenly coated with the dressing.
- Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together and the vegetables to slightly soften.
- Before serving, sprinkle toasted sesame seeds over the slaw for added crunch and flavor. Serve chilled.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
TAYLER ROSS
I made this coleslaw with lunch today and it was fantastic! Perfectly crunchy and delicious
Bobby
Loved this dish. The dressing makes a huge difference and this one is awesome. Thank you!
Kathy
Awesome recipe, I have been searching for one like this for awhile. No mayo, just clean flavors.
Kushi Mallya
Colorful and delicious coleslaw recipe. Thanks alot for sharing.
Andrea
The vibrant colors and flavors in this Asian Coleslaw with kale is just what my family will love.