Oriental Coleslaw with Asian Dressing

This saucy paleo and vegan-friendly oriental coleslaw with Asian dressing is loaded with spicy-sweet flavors. The perfect summer side!

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 flavorful BURST of fresh 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.”

Why you will LOVE This Recipe

• Asian Recipes are some of my go-tos because they’re always loaded with bold, rich flavors and are often colorful and pleasing to the eyes!
• I love cooking up a asian miso steak sheet pan meal for Mr. FFF and I because it’s the PERFECT all-in-one dinner. If you don’t need a main dish, consider trying out air fryer roasted asian broccoli or today’s fresh and tasty salad recipe: oriental coleslaw with soy sauce!
• This coleslaw recipe is loaded with BRIGHT colors and FANTASTIC flavors; not to mention, it is loaded with goodness.
• The veggies are bursting with vitamins and minerals and the dressing uses healthy ingredients to create a bold flavor that is anything but bland.

INGREDIENTS

This salad uses a variety of healthy and delicious ingredients to create a bright and colorful side that the whole family will love. Here’s what you’ll need:

The Coleslaw:

• 2 cups napa 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 carrot, grated and 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

The Dressing:

• 1/2 cup natural creamy almond butter
• 3 tbsp fresh lime juice
• 2 tbsp avocado oil
• 2 tbsp coconut aminos 
• 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

Mix

In a large bowl, mix all of the salad ingredients until combined. In a smaller bowl, add all the ingredients for the dressing and whisk them until it is smooth. Pour the dressing over the salad and mix until everything is coated evenly. 

Chill

Cover the coleslaw with plastic wrap and place it in the fridge. Chill for at least one hour, but a few hours is recommended! 

DEVOUR

Serve it up and enjoy!

Variations

• Chop up some almonds or peanuts then throw in a handful for some more texture and another boost of protein.
• You could also skip a step and use your favorite store bought Asian dressing instead of the one in this recipe if you need this salad whipped up quickly.
• Another way to add a bit more crunch and texture would be to crush up ramen noodles and add them to the coleslaw.
• You could even rip one from the apple coleslaw recipe and add for some fun fruitiness to complement the Asian flavor.

FAQs

how to store oriental coleslaw

Did you know that you can keep the slaw as leftovers in the fridge, too? It’s a great option for meal prep for those busy weeknights or to bring for lunch at the office! Simply store it in an airtight container and it will last for about 3-5 days. On account of the high water content of the cabbage, I don’t recommend freezing the slaw. It will turn to mush upon thawing it.

Recipe

Oriental Coleslaw with Asian Dressing

5 from 1 vote

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Serves: 10 as a side

Prep: 20 minutes minutes

Total: 20 minutes minutes

Ingredients

The Coleslaw:

• 2 cups napa 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 carrot, grated and 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

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

• Mix all the salad ingredients in a large bowl until well combined. 
  
• In a large bowl, whisk all the dressing ingredients until smooth and creamy. Season to taste with sea salt.
  
• 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!
  
• Once chilled, season to taste with salt and DEVOUR!
  

Tips & Notes:

• Coconut aminos are taken from the sap of coconut tree blossoms. They’re popular among those who can’t eat gluten or soy. I love using them because they’re savory and have an umami flavor to them. If you can’t track any down or would prefer to stick to something you’ve heard of, go with soy instead.

Nutrition Info:

Calories: 185kcal (9%) Carbohydrates: 12.9g (4%) Protein: 3.9g (8%) Fat: 14.2g (22%) Saturated Fat: 1.5g (9%) Polyunsaturated Fat: 3.5g Monounsaturated Fat: 8.4g Sodium: 132mg (6%) Potassium: 364mg (10%) Fiber: 3.4g (14%) Sugar: 4.8g (5%) Vitamin A: 2910IU (58%) Vitamin C: 63.2mg (77%) Calcium: 60mg (6%) Iron: 0.9mg (5%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Side Dish

Cuisine:Asian

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