This vibrant Asian Coleslaw with kale is a refreshing twist on a classic side dish, with crunchy veggies and a flavorful ginger sesame dressing. No mayo.
Try this Asian Coleslaw for a vibrant twist on a classic side dish. Packed with crunchy veggies and a tangy sesame-ginger dressing, it’s the perfect accompaniment to any meal.
Coleslaw is a classic side dish that often accompanies barbecues, picnics, and potlucks, but sometimes the traditional mayo-based version can feel a bit heavy.
That’s where this Asian Coleslaw comes in to shake things up! With its vibrant colors, crunchy texture, and zesty dressing, it’s a refreshing alternative that’s sure to impress at any gathering. And this no mayo coleslaw is healthy too!
What sets this coleslaw apart is its Asian-inspired flavors and ingredients. Instead of the usual cabbage and carrots, we’re incorporating red cabbage, kale, red bell pepper, and green onions for a more colorful and nutrient-rich dish.
The dressing, made with rice vinegar, soy sauce, toasted sesame oil, ginger, garlic, and a hint of sriracha, adds a punch of flavor that perfectly complements the freshness of the vegetables.
Whether you’re serving it as a side dish (try it with Asian Tofu with Spicy Garlic Sauce!), or as a light lunch on its own, this Asian Coleslaw is versatile and easy to make.
Plus, it’s a great way to sneak in some extra veggies into your diet without sacrificing flavor! You can also get other great veg recipes here: Find Vegetarian Recipes.
If you love cabbage, the basis of any good coleslaw, be sure to also try it in Braised Red Cabbage, a traditional holiday side dish, or Vegan Cabbage Rolls as a nutritious meat free main dish. I make this tasty and low calorie Cabbage Soup a lot, as well as this Traditional Irish Colcannon Potatoes as a filling side dish.
See the recipe card for quantities.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Rinse the red cabbage and kale under cold water. Remove any tough stems from the kale and thinly slice the leaves. Thinly slice the red cabbage, grate the carrots, thinly slice the red bell pepper, and thinly slice the green onions. Place all vegetables in a large mixing bowl.
In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, sesame oil, freshly grated ginger, minced garlic, and sriracha sauce. Season with salt and pepper to taste.
Pour the dressing over the prepared vegetables in the mixing bowl.
Toss the vegetables and dressing together until well combined, ensuring all the vegetables are evenly coated with the dressing.
Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together and the vegetables to slightly soften.
Before serving, sprinkle toasted sesame seeds over the slaw for added crunch and flavor. Serve chilled.
Store: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors may intensify as it sits, making it even more delicious the next day.
Yes, it actually tastes better after it has had time to chill in the refrigerator for at least 30 minutes.
Yes! While pre-packaged coleslaw mix can save time, using fresh vegetables will give you better flavor and texture.
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Kate Hackworthy | Veggie Desserts
This vibrant Asian Coleslaw with kale is a refreshing twist on a classic side dish, with crunchy veggies and a flavorful ginger sesame dressing.
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad, Side Dish
Cuisine Asian, Asian-style
Servings 6
Calories 124 kcal
Rinse the red cabbage and kale under cold water. Remove any tough stems from the kale and thinly slice the leaves. Thinly slice the red cabbage, grate the carrots, thinly slice the red bell pepper, and thinly slice the green onions. Place all vegetables in a large mixing bowl.
In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, sesame oil, freshly grated ginger, minced garlic, and sriracha sauce. Season with salt and pepper to taste.
Pour the dressing over the prepared vegetables in the mixing bowl.
Toss the vegetables and dressing together until well combined, ensuring all the vegetables are evenly coated with the dressing.
Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together and the vegetables to slightly soften.
Before serving, sprinkle toasted sesame seeds over the slaw for added crunch and flavor. Serve chilled.
Calories: 124kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 560mgPotassium: 374mgFiber: 3gSugar: 9gVitamin A: 5559IUVitamin C: 75mgCalcium: 99mgIron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.