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a large wok full of Oriental Coleslaw with a spoon

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!
Course Side Dish
Cuisine Asian
Prep Time 20 minutes
Chilling time 1 hour
Total Time 20 minutes
Servings 10 as a side
Calories 185kcal


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


  • 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!



Calories: 185kcal | Carbohydrates: 12.9g | Protein: 3.9g | Fat: 14.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 8.4g | Sodium: 132mg | Potassium: 364mg | Fiber: 3.4g | Sugar: 4.8g | Vitamin A: 2910IU | Vitamin C: 63.2mg | Calcium: 60mg | Iron: 0.9mg