Oriental Coleslaw Recipe

A fresh, crunchy, and tangy twist on traditional coleslaw with an Asian-inspired dressing. This Oriental Coleslaw is the perfect side dish for barbecues, picnics, or light lunches, and it comes together in just 15 minutes!

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4

Course: Salad

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

For the Slaw:
3 cups shredded green cabbage
1 cup shredded purple cabbage optional for color
1 cup shredded carrots
2 green onions thinly sliced
½ cup sliced almonds or crushed ramen noodles optional for crunch
For the Dressing:
3 tbsp rice vinegar
2 tbsp soy sauce or tamari gluten-free
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 tsp grated fresh ginger optional
1 clove garlic minced
Salt and pepper to taste
1 tsp sesame seeds optional, for garnish

Equipment

Large mixing bowl
Small bowl (for dressing)
Whisk or fork
Sharp knife or mandoline
Measuring spoons and cups
Salad tongs or serving spoon

Method

Prepare the Vegetables: Add shredded cabbage, carrots, and green onions to a large bowl. Toss to combine.
Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until well combined.
Combine: Pour the dressing over the vegetables and toss well to coat evenly.
Add Crunch: If using almonds or ramen noodles, stir them in just before serving.
Serve: Garnish with sesame seeds and serve immediately, or chill for 10–15 minutes to let flavors develop.

Notes

Make ahead tip: Store veggies and dressing separately for up to 2 days.

Add protein (like grilled chicken or tofu) to turn this into a main dish.

Adjust sweetness and saltiness of the dressing to your taste preference.

For extra heat, add a dash of sriracha or red pepper flakes.