Oriental Coleslaw with Asian Dressing

This saucy, paleo and vegan friendly Oriental Coleslaw with Asian Dressing is loaded with spicy-sweet flavors and the perfect crunch! A great Summer side or topping that is gluten, grain and dairy free!

PIN Oriental Coleslaw with Asian Dressing

So good that you could eat a bowl of it.

No, for REAL. I am not lying to you.

This Asian coleslaw is loaded with all this kinda-spicy-kinda-sweet, perfectly salty and CRISPY-CRUNCHY goodness that just makes you keep tasting it, only to realize that – POOF – it’s all gone before it even makes its way atop a sandwich, burger or even a Thai salad and cauliflower rice wrap.

Your tongue tingles with creamy, nutty almond butter and then EXPLODES with a flavor BURST of fresh, warm ginger, salty soy sauce (or coconut aminos!) and this tangy PUNCH of lime juice and you’re just liiiike “NOPE. This is NOT going on top of something.”

Whole bowl of this Oriental coleslaw recipe for dinner for me please and THANK YOU.

However, if you do choose to sandwich and/or burger it up, I will not judge you. Just please teach me your willpower SKILLZ.

I learned an interesting factoid about you, my internet dwelling friends. Actually, 2 interesting facts:

1. You sometimes eat coleslaw as a side dish, instead of only as a “topper.”

In my family growing up, we NEVER did this.  Coleslaw was never ever used a side dish so I found this quite interesting.

This post brought to you by “things aren’t actually interesting at all but Taylor finds them interesting because she never leaves her house and REALLY needs to get out more.”

Also brought to you by “run on sentences” but that is neither here nor there.

2. Only 60% of you like your coleslaw SLOPPY.

I did a poll on Instagram stories to see if you liked coleslaw that was messy and SAUCY, or on the drier side, really expecting the audience to vote 100% saucy, because why would you want to eat something dry.

BUT IT DID NOT GO THAT WAY.

Again, things that aren’t interesting but I think they are because #IAmBoringInRealLife

Anyway.  I am bringing this up because THIS Oriental Coleslaw with Asian dressing? It’s SUPER saucy.  Juuuuuust the way that I like it.

If I’m gonna burger this Oriental coleslaw with soy sauce UP then it needs to add some serious juiciness and MOISTNESS. <– Liiike, the worst word in the WORLD. But it was NECESSARY.

If you’re one of those odd humans who doesn’t enjoy coleslaw that falls into this category of picnic-approved-food then you could just add some more shredded cabbage to SOAK up all that flavor.

Customizable COLESLAW for ALL your picnic needs, my internet friends. That’s what T-H-I-S is.

How to shred cabbage

The hardest part about homemade coleslaw is shredding the cabbage. The rest is just a little whisk-mix-pour-EAT action that pretty much anyone in the universe can handle.

1. Remove the hard-outer leaves from the cabbage and cut the very hard end off.
2. Then, cut your cabbage in half, right down the middle. Then, cut your halves into halves, so you end up with 4 quarters of cabbage.
3. Take one of the quarters and place it perpendicular to you and slice it really thin.
4. While the sliced quarter is still perpendicular, slice it parallel until you have fine shreds!
5. REPEAT

See how easy that was? No more buying bagged coleslaw again! You can even make a shredded cabbage salad with apples with your new skills!

Move over Sue-down-the-street-who-always-brings-the-best-coleslaw-to-the-block-party-and-you-secretly-hate-her-for-it.

THIS Oriental coleslaw with Asian dressing is coming to BATTLE.

5 from 1 vote

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Oriental Coleslaw with Asian Dressing

This saucy paleo and vegan friendly Oriental Coleslaw with Asian Dressing is loaded with spicy-sweet flavors and the perfect crunchy! The perfect Summer side or topping!

Course Side Dish

Cuisine Asian

Keyword cole slaw, gluten free, paleo, vegan, vegetarian

Prep Time 20 minutes

Chilling time 1 hour

Total Time 20 minutes

Servings 10 as a side

Calories 185 kcal

Ingredients

For the coleslaw:

• 2 Cups Nappa cabbage, shredded (about 1/4 of a cabbage)
• 2 Cups Red cabbage, shredded (about 1/4 of a cabbage)
• 1 1/2 Cups Bok choy leaves, shredded
• 3/4 Cup Grated carrot, tightly packed (about 1 large carrot)
• 3/4 Cup Cilantro, roughly chopped and lightly packed
• 1/2 Large red bell pepper, diced
• 1/2 Cup Water chestnuts, diced
• 1/2 Cup Bamboo shoots, diced
• 1/2 Cup Green onions, sliced
• Sea salt, to taste

For the dressing:

• 1/2 Cup Natural creamy almond butter
• 3 Tbsp Fresh lime juice
• 2 Tbsp Avocado oil
• 2 Tbsp Coconut aminos (or soy sauce)
• 1 Tbsp Toasted sesame oil
• 1 Tbsp Sriracha
• 2 tsp Honey (or agave for vegan)
• 2 tsp Rice vinegar
• 2 tsp Fresh ginger, minced
• Sea salt, to taste

Instructions

1. Mix all the salad ingredients in a large bowl until well combined. 

2. In a large bowl, whisk all the dressing ingredients until smooth and creamy. Season to taste with sea salt.

3. Pour the dressing over the coleslaw and stir until well mixed and coated. Cover and refrigerate for at LEAST 1 hour, but a few hours is best!

4. Once chilled, season to taste with salt and DEVOUR!

FOR THIS RECIPE, I RECOMMEND:

• Sharp ceramic knives
• Coconut aminos
• Measuring cups
• Mixing bowls

WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 5 POINTS+:5 . OLD POINTS: 4

(per 1/8 of the salad.)

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