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 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 and I’ll just call it a cabbage salad for dinner for me please and THANK YOU.
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 chinese 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. It’ll be your new favorite salad! You could even rip one from the apple coleslaw recipe and add for some fun fruitiness to complement the asian flavor!
If you are someone who doesn’t like plain, boring salads and veggie dishes, then this flavorful and fun oreintal coleslaw healthy is going to be the PERFECT side dish for your next meal! It 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 to round up before getting started:
- Nappa Cabbage
- Red Cabbage
- Bok Choy Leaves
- Grated Carrot
- Red Bell Pepper
- Water Chestnuts
- Bamboo Shots
- Green Onions
- Sea Salt
- Natural Creamy Almond Butter
- Fresh Lime Juice
- Avocado Oil
- Coconut Aminos
- Toasted Sesame Oil
- Rice Vinegar
- Fresh Ginger
- Sea Salt, to taste
How to make Oriental Coleslaw
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.
Cover the coleslaw with plastic wrap and place it in the fridge. Chill for at least one hour, but a few hours is recommended!
Serve it up and enjoy!
If you want to add in something else or mix things up a bit when it comes to this oriental coleslaw recipe, be my guest! Feel free to chop up some almonds or peanuts nice and small and 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.
How long does Coleslaw Last?
Once you’ve mixed up your coleslaw, you’re ready to enjoy it as a side dish, snack, or even toss in some more protein to make it a meal! Did you know that you can keep it 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.
THIS Oriental coleslaw with Asian dressing is coming to BATTLE.
- 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 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 gamboo shoots, diced
- 1/2 cup green onions, sliced
- sea salt, to taste
- 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
- 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.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 5 POINTS+:5 . OLD POINTS: 4
(per 1/8 of the salad.)
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Leave a Comment