Asian Coleslaw Salad with Rice Vinegar Dressing

This recipe for Asian coleslaw salad is a refreshing Asian/Western fusion dish that is slightly tangy and aromatic. The rice vinegar, green onion, and sesame oil give this coleslaw an Asian flavor. But the idea of salad, especially coleslaw, is very European.  

I made this salad last summer for a family gathering, and it was a perfect side dish. It is vibrant in color, crunchy, and loaded with flavors from the fresh herbs to the coleslaw dressing. The dressing also even has a little twist. I use just a tiny amount of mayonnaise to give it a creamy texture. Since then, I have regularly made this salad as a side dish in my weekly rotation of recipes. It makes an excellent topping for oven-fried chicken, pan roasted chicken or pulled pork sandwiches. You can even just add some shredded chicken and serve it in a butter lettuce cup. And don’t forget to check out my Fattoush Salad if you are planning to make more than one for your guests!

Tips For How to Make Asian Coleslaw Salad 

  • If you want to make this recipe even faster, you can buy premade veggie mixes in your local grocery stores. 
  • The purple cabbage tastes similar to green cabbage, but it is added to make the colors of the salad pop. 

What Can I Add To My Salad? 

Just like all salads, you can add whatever raw veggies you want to this recipe. Here are some of the ingredients I like to add to my Asian coleslaw salad to jazz it up. Try adding your favorite vegetables to adjust the salad to your liking!

  • Avocado 
  • Shredded broccoli
  • Radishes 
  • Bell peppers 
  • Brussel sprouts 
  • Almonds 
  • Crispy wonton strips 
Reviews

Ingredients:

Adjust Servings
½ head napa cabbage or green cabbage shredded
½ head purple cabbage shredded
2 carrots julienne into thin strips
1 green apple Juliane into thin strips
½ jicama Julian into thin strips
2 stalked green onions (chopped)
Cilantro leaves half a bunch
1 red chili slice
Dressing
½ cup mayonnaise
¼ cup rice vinegar
2 limes juiced and zest of one lime
2 tablespoons soy sauce
2 teaspoons extra virgin olive oil mixed with one teaspoon of sesame oil
2 teaspoons minced ginger
1 teaspoon garlic
½ teaspoon celery seeds (toasted slightly)
1 tablespoon toasted sesame seeds
1 red chili slice for garnish

Directions

1.
Toss together both shredded cabbages with the Julian carrot, jicama, green apple, green onion, and cilantro leaves.
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2.
Mix the mayonnaise, rice vinegar, lime juice, zest, minced ginger, minced garlic, soy sauce, olive and sesame oil mixture, and celery seeds in a small bowl.
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3.
Pour the dressing over the cabbage mixture and toss gently to combine. Season the coleslaw with the toasted sesame seeds and the thinly sliced red chile.
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4.
Chill for one hour in the refrigerator before serving; enjoy!
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5.
What to Serve with Asian Coleslaw Salad with Rice Vinegar Dressing
Asian coleslaw salad with cilantro can be served on the side of many different meals. For example, you can eat this salad on the side of a big juicy burger to cut the taste of fat or eat it as a complete meal with some protein. I like to pan-fry tofu, salmon, or chicken to complete this salad and make it a well-balanced meal.
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Notes
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