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This no-fuss easy asian slaw comes together in minutes, and can be made with simple on-hand ingredients. It’s savory, sweet, and pairs well with asian-inspired dishes or as a side at your next barbecue. Serve alongside salmon, tacos, burgers, and more!
Are you looking for a delicious, easy recipe to whip up that will impress your family and friends? Trust me, they’ll be asking for this coleslaw recipe over and over again at picnics, potlucks, and anytime you need to bring a side dish.Â
This recipe is SO crunchy, fresh, and flavorful. It’s got the perfect balance of tang, sweetness, and heat. While it requires a few ingredients that are (likely) outside of your pantry, i PROMISE you that it’s worth it.Â
Alright – let’s get to it…Â
What’s in Asian Slaw:
- Coleslaw. Regular or tricolor work.Â
- Rice Vinegar (white). Seasoned or mild rice vinegar both work. Marukan is one of my go-to brands.Â
- Canola Oil.Â
- Sesame Oil. I also highly recommend using this for asian-inspired sautés and stir fries.Â
- Soy Sauce. I typically use reduced sodium – this allows me to control the level of salt easier.Â
- Chili Paste. My favorite is Huy Fong Sambek Oelek.Â
- Honey.Â
- Ground ginger.Â
- Garlic cloves.Â
- Salt.Â
- Pepper.Â
- Optional Mix-Ins (mix and match): Cilantro, scallions, red pepper, shredded carrot, toasted sesame seeds.Â
Why You’ll Love Asian Slaw:
- It pairs well with a lot of dishes – not just Asian recipes, but barbecue, or simple grilled meat.Â
- It can be made in advance. I don’t recommend making this TOO far in advance (it’s good for about 3 days), but it gets better after marinading for a few hours.Â
- It’s perfect for potlucks. Everyone loves coleslaw, and this is a fun twist on the classic!
- It can be made in minutes.Â
- It’s healthy and an easy way to get your veggies (cabbage) in.Â
Modifications & Substitutions:
- If you don’t have honey, use maple. If you don’t have maple, use a tablespoon of brown sugar.Â
- You can swap canola oil for vegetable oil (or another neutral oil like peanut oil or safflower oil).Â
-  I typically use ground ginger because I always have it on hand. I highly recommend using fresh ginger (finely minced). You’d need a tablespoon of fresh.Â
- If you don’t have fresh garlic, the stuff in a jar is fine. If you don’t have the stuff in a jar, use about 1/4 teaspoon of ground garlic (or more to taste).
- If you don’t have chili paste, feel free to use sriracha or chili flakes.
Optional Add-Ins:
What I love about this recipe is how EASY it is. But, if you really want to elevate the recipe, I recommend using a few of these add-ins:Â
- Toasted sesame seeds: Toast 3-4 tablespoons of sesame seeds until they are golden brown and fragrant.Â
- Thinly sliced scallions
- Chopped cilantro.Â
- Thinly sliced red pepper, chopped into bite sized pieces.
- Shredded carrots (bagged kind works fine!).
How to Store Easy Asian Slaw:Â
- This dish will keep for up to three days in the refrigerator in an airtight container.Â
- No, you sadly cannot freeze this – I don’t think you’ll need to!Â
If you like this recipe, you might also like:
Easy Crunchy Asian Slaw
Simple and healthy, this super easy side dish recipe will be your new favorite summer side dish. With a tangy Asian-inspired dressing, this slaw comes together in minutes!
Ingredients
- 1 bag of coleslaw mix
- 1/4 cup plus 1 tablespoon rice vinegar seasoned
- 2 tablespoons neutral oil, canola or vegetable
- 1 tablespoon sesame oil
- 2 tablespoon honey, substitute maple syrup or equal parts granulated sugar
- 2 garlic cloves, minced
- 1 teaspoon ground ginger, substitute 1 tablespoon minced fresh garlic
- 1/2 teaspoon Diamond Crystal kosher salt, adjust to taste
- pinch black pepper, adjust to taste
- 1/2 teaspoon chili sauce, substitute red pepper flakes or Sriracha sauce to taste
Optional Add-Ins
- 2 tablespoons toasted sesame seeds
- 1/2 cup thinly sliced green onions
- 1/3 cup freshly chopped cilantro
- 1/2 cup red pepper, thinly sliced and in bite size pieces
Instructions
- Mix the Wet Ingredients: In a medium bowl, whisk all the ingredients besides the coleslaw mix together.
- Combine the Remaining Ingredients: Toss the coleslaw mix with the wet ingredient mixture. Allow to sit for at least 15 minutes before serving - but ideally an hour. This is best served the day-of, but it will last in the refrigerator in an airtight container for about 3 days.
