Recipe Highlights
Asian Coleslaw with Sesame Dressing is one of my favorite salads to make when friends come over. It’s make-ahead friendly and great for hosting. It also travels well, so I love bringing it to potluck parties and cookouts. It’s always a crowd pleaser.
Here’s why I keep coming back to this recipe:
- Mayo-free, light, and crunchy
- Quick to prep, with no cooking
- Flexible and customizable with what’s in the fridge
If you love Japanese salads, try my Japanese Potato Salad, Spinach Ohitashi, and Soba Noodle Salad next!
What is Asian Coleslaw?
Asian coleslaw is also called Japanese coleslaw or Japanese slaw, gets its name from a Japanese-style sesame dressing that swaps mayonnaise.
The dressing is made of toasted sesame oil, mild vinegar, and sugar. The result is a lighter, tangier take on traditional Western coleslaw.
Ingredients for Asian Coleslaw with Sesame Dressing
- Red and green cabbage
- Carrot
- Cilantro (coriander)
- Green onion/scallion
For the Dressing
- Apple cider vinegar
- Toasted sesame oil
- Toasted white sesame seeds
- Sugar
- Salt and black pepper
Find the printable recipe with measurements below.
How to Make Asian Coleslaw with Sesame Dressing
- Shred the cabbage. Core the red and green cabbage, then thinly shred, wash, and dry them well.
- Prep the vegetables. Julienne the carrot, chop the cilantro, and thinly slice the green onion.
- Make the dressing. Whisk apple cider vinegar, sugar, toasted sesame oil, salt, pepper, and sesame seeds until the sugar dissolves.
- Toss everything together. Add the cabbage, carrot, cilantro, and green onions/scallions to the dressing in a large bowl.
- Chill and serve. Refrigerate for 30 minutes so the flavors meld, then serve cold.
Nami’s Recipe Tips
Keep these tips in mind for the best results every time.
- No julienne peeler? No problem – Peel the carrot into thin sheets with a regular peeler, then stack and slice them into thin strips.
- Dry the cabbage completely – Leftover water on the leaves dilutes the dressing, so shake or spin it dry before tossing. I use a salad spinner to dry it well.
- Adjust if you swap sweeteners – Sugar mellows the vinegar’s sharp acidity, so don’t skip it. If you swap in a different sweetener, taste as you go to keep the balance right.
- Let the slaw rest – Chilling it for 30 minutes lets the dressing’s salt draw a little moisture from the cabbage. This tenderizes it slightly and melds the flavors.
Make Ahead Tips
- Prep the veggies and dressing ahead – Store them separately in the fridge for up to 2 days, then toss 30 minutes before serving.
- Dressing it hours or a day before serving? Salt the cabbage (1–2% of the cabbage weight), let sit 10 minutes, then squeeze out the water before dressing. This keeps the salad crisp instead of watery once it’s time to serve. Omit the dressing’s salt to compensate, adjusting to taste before serving.
Storage Tips
To store: Keep leftovers in an airtight container in the refrigerator for up to 24 hours. This salad doesn’t freeze well, so it’s best enjoyed fresh while the vegetables are still crunchy.
Expecting leftovers to keep longer? Use the salt-and-drain trick from Make Ahead Tips above before tossing with the dressing—it extends the fridge life to 2–3 days.
Variations
Feel free to mix and match based on what you have on hand.
- Add more green. Toss in shredded broccoli stalk, shredded zucchini, napa cabbage, snap peas, snow peas, edamame, or fresh mint for extra crunch and color.
- Add more red. Try red bell pepper, red onion, radishes, or thinly sliced apple for a pop of color and sweetness.
- Add more yellow. Yellow bell pepper, sweet corn kernels, or peanuts bring a bright, sweet crunch.
- Switch the sweetener. Maple syrup, honey, or agave syrup all work in place of sugar—see Nami’s Recipe Tips above for balancing the swap.
- Add zing. Mix grated fresh ginger with its juices into the dressing for a zesty kick.
What to Serve with Asian Coleslaw
This Asian slaw recipe brings crunch and tang that complement rich and grilled proteins. Here are my favorite pairings:
FAQ
Can I substitute rice vinegar for apple cider vinegar?
I haven’t tested rice vinegar in this recipe myself, so results may vary. Its acidity is milder, so try reducing the sugar slightly. A splash of apple juice also helps restore the apple note and keep the balance.
Is this coleslaw vegan?
Yes, this Asian coleslaw recipe is entirely plant-based as written. The only ingredient to double-check is the optional peanuts, if you’re serving anyone with allergies.
Do I have to use cilantro?
No, leave it out if you’re not a fan. Cilantro adds a fresh, citrusy note that rounds out the dressing. This coleslaw holds together fine without it.
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Asian Coleslaw with Sesame Dressing
Before You Start
- This coleslaw needs 30 minutes to rest before serving. If you plan to dress it hours or a day before serving, see Notes below.Gather all the ingredients (see optional add-ins in Notes below).
To Cut the Vegetables
- Peel 1 carrot. Julienne into thin strips with a julienne peeler. Cut the strips into 2-inch (5-cm) pieces if they are very long. Nami’s Tip: Peel the carrot into thin sheets with a regular peeler, then stack and slice them into thin strips.
Chop 1 bunch cilantro (coriander) into ½-inch (1.3-cm) pieces, measuring ½ cup chopped. Finely slice 1 green onion/scallion.
- Remove the core from ½ head red cabbage and ½ head green cabbage. Thinly shred both with a sharp knife or cabbage slicer.
- Add the red and green cabbage to a bowl or a salad spinner. Wash under cold water, drain, and dry well, as excess moisture could dilute the dressing. Making it ahead? Store the veggies in a bowl covered with wrap and refrigerate for up to 2 days. Dressing it hours or a day ahead? After drying well, salt the cabbage (1–2% of the cabbage weight), let it sit 10 minutes, then squeeze out the water (see Notes for more info). Set aside.
To Dress the Coleslaw
- Add the cabbage, carrot, cilantro, green onion, and optional add-ins to the bowl with the dressing. Toss the veggies and dressing well. Refrigerate for 30 minutes before serving.Nami’s Tip: Resting allows the salt in the dressing to draw out some liquid from the cabbage. This tenderizes it slightly and melds the flavors.
To Store
- Keep leftovers in an airtight container in the refrigerator for up to 24 hours. Note: This salad doesn’t freeze well, so it’s best enjoyed fresh while the vegetables are still crunchy.
- ½ cup edamame – shelled
- ¼ red bell pepper – sliced
- ¼ cup peanuts – shelled, peeled, toasted, and salted
Variations
- Add more green. Toss in shredded broccoli stalk, shredded zucchini, napa cabbage, snap peas, snow peas, shelled edamame, or fresh mint for extra crunch and color.
- Add more red. Try red onion, radishes, sweet red peppers, or thinly sliced apple for a pop of color and sweetness.
- Add more yellow. Yellow bell pepper, sweet corn kernels, or peanuts bring a bright, sweet crunch.
- Switch the sweetener. Instead of sugar, try maple syrup, honey, or agave syrup. Be sure to taste and adjust the balance of acid to sweetness.
- Add zing. Mix grated fresh ginger with its juices into the dressing for a zesty kick.
Make Ahead Tips
- Prep veggies and dressing ahead – Store separately for up to 2 days, then dress 30 minutes before serving.
- Dressing it hours or a day ahead? Salt the cabbage (1–2% of the cabbage weight), let sit 10 minutes, then squeeze out the water before dressing. Omit dressing’s salt to compensate. This trick extends the fridge life to 2–3 days.
Calories: 161kcal, Carbohydrates: 22g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 82mg, Potassium: 488mg, Fiber: 7g, Sugar: 14g, Vitamin A: 2935IU, Vitamin C: 85mg, Calcium: 140mg, Iron: 2mg
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Editor’s Note: This post was originally published on February 23, 2011, updated with new images in October 2017, and republished with more helpful information on July 26, 2026.
