Easy Asian Coleslaw Recipe (5-Min, Spicy & Crunchy)
Our simple 5-minute Asian coleslaw recipe begins with a packaged coleslaw mix tossed in a spicy Asian-style dressing and finished with plenty of extra crunch from your favorite garnishes.
It’s the perfect complement to BBQs, picnics, burgers, tacos, and more.
What to expect
This is NOT a creamy mayo-based classic coleslaw recipe.
The fresh cole slaw mix – the main ingredient – gives the Asian slaw recipe a nice crispness. The dressing adds great flavor and heat. And the optional garnishes take it over the top with more crunch.
Beyond the basic cabbage and dressing, I look around my fridge and pantry to see what I can add for color, texture and flavor. We have lots of suggestions. It’s very adaptable!
Bottom line: The great thing about this colorful Asian coleslaw is that it’s an easy recipe with just 6 ingredients. Use it as a topping or a quick side dish instead of a salad. It’s crunchy, as spicy as you like (or not), and vibrant.
Slaw Ingredients – tailored to your taste
- Coleslaw mix: I try to buy a package that includes green and purple shredded cabbage mixed with shredded carrots. The more colorful the better. Any kind will do though. You can, of course, shred your own cabbage and carrots (see Tips).
- Dressing: Oil, rice vinegar, chili crisp, maple syrup, sesame oil and salt.
- Extra crunch options (choose what you have or like): Some good choices are thinly sliced chopped apples, crumbled crispy crackers, chow mein noodles, slivered almonds, crushed roasted peanuts or walnuts, chopped water chestnuts, julienned jicama, thinly sliced snap peas.
- Garnish: I like to add chopped green onion. Other options are toasted sesame seeds and extra chili crisp.
Substitutes: Honey instead of maple syrup. Apple cider vinegar or white wine vinegar instead of rice vinegar. Chili sauce, sriracha or a pinch of red pepper flakes instead of chili crisp. Napa cabbage instead of the traditional purple or green cabbage (it’s less crunchy, milder and sweeter).
Step by step instructions
Tips on how to shred cabbage and carrots
Here are several methods you can use if you are not using pre-shredded packaged cabbage and carrots:
- Knife: Cut the cabbage in half, remove the core, and then slice it into thin strips using a sharp knife. Here is a video on how to cut cabbage for slaw. You can julienne carrots with a knife too, but it takes more effort.
- Mandolin: Cut the cabbage into manageable pieces, remove the core, and use the mandoline to slice it thinly.
- Food Processor (easiest for larger batches): Cut the cabbage and carrots into smaller chunks and feed it through the shredding disk attachment in the food processor.
- Box Grater: (a bit more work): Grate the cabbage and carrots by hand using the largest holes on the box grater.
Shortcuts
- The biggest shortcut is buying a package of coleslaw mix, of course.
- Buy matchstick carrots if the coleslaw package doesn’t include them.
- Use a store-bought Asian dressing or a basic vinaigrette with a dash of sesame oil and a little heat like chili crisp or sriracha.
What to serve with this easy Asian slaw
The slaw is a perfect side dish with butterflied teriyaki-glazed chicken, maple ginger salmon with peach salsa, chimichurri steak, or sous vide Vietnamese pork chops.
It’s also great as a topping for sous vide burgers, crispy ground chicken burgers, or shrimp tacos.
You might also like this unique grilled purple cabbage slaw – delish!
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Asian Coleslaw Recipe (5-Min, Spicy & Crunchy)
Ingredients
- 3 cups coleslaw mix, Note 1 (~7 1/2 ounce/210 gram package)
Asian slaw dressing, Note 2
- 1 tablespoon vegetable oil
- 1 tablespoon rice wine vinegar (or apple cider vinegar or white wine vinegar)
- 2 teaspoons chili crisp – for medium heat (or sriracha or chili sauce)
- 2 teaspoons toasted sesame oil
- 1 teaspoon maple syrup (or honey)
- 1/2 teaspoon kosher salt
Instructions
- MAKE DRESSING: Stir together dressing ingredients in a small bowl. Taste and adjust to how you like it. Note 2.
- MAKE THE ASIAN SLAW: Place shredded cabbage (and carrots if using) in a medium bowl. Add dressing and toss to coat the slaw. Taste and adjust seasonings if needed.
- ADD CRUNCH AND GARNISH: (optional) Mix in 2 chopped green onions, half a thinly sliced and chopped apple and a small handful of crunchy things, Note 3. If you use any crackers or crisps, add just before serving so they don't get soggy.
Recipe Notes
- Coleslaw mix and cabbage notes:
- Coleslaw mix options – I like to buy a package with a mix of green cabbage, red cabbage, purple cabbage and shredded carrots – for great color. Any kind will do though. Here is a video on how to cut cabbage for slaw. You can also use napa cabbage for a softer texture – it’s milder and sweeter.  If your slaw doesn’t come with carrots, you can grate your own or buy matchstick carrots to add into the cabbage mixture.Â
- Cabbage measurements: This depends on the density of the cabbage, but 3 cups shredded cabbage = ~ 7 ounces = ~ 200 grams = ~ 1/3-1/2 medium cabbage.Â
- Dressing modifications: Adjust the ingredients to your taste e.g. a little bit more heat (or leave out the heat altogether), more rice vinegar for more tang, etc. Or take a shortcut and use 3 tablespoons vinaigrette dressing, adding 1-2 teaspoons toasted sesame oil and some heat if you like (chili crisp, sriracha, red pepper flakes).
- Extra crunchy things to add: Â
- crushed crackers,
- toasted chopped nuts,
- slivers of crunchy veggies (jicama, bell peppers, water chestnuts, snap peas, snow peas),
- fried wonton strips or fried chow mein noodles,
- white or black sesame seeds, sunflower seeds.
- Make ahead: For maximum crispness, assemble right before serving or 1-2 hours ahead. You can make the dressing several days ahead if you like. Store leftovers in an airtight container for up to 2 days.Â
Thanks so much for this recipe and particularly the fabulous dressing! I’ve been looking for a recipe to leave mayo behind. Well done!
Thanks for leaving a comment Cari! I am a fan of no mayo slaws too 🙂
Wonderful taste.