fbpx Print
Square photo of a bowl of Asian slaw

Asian Slaw

  • Author: Iosune
  • Prep: 15 mins
  • Total: 15 mins
  • 8 1x
  • Side Dish, Gluten-Free
  • Asian
  • Vegan

Servings 8 1x

Scale Tap or hover over number to scale servings

Asian slaw, so refreshing, zesty, and flavorful. Perfect to eat as a nutritious summer side dish, this recipe is super light and ready in just 15 minutes!


For the dressing:

  • 2 tbsp vinegar, I used rice vinegar 
  • 2 tbsp oil, I used canola oil
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple or agave syrup
  • ½ tsp sesame oil, optional
  • ¼ tsp garlic powder
  • ¼ tsp ginger powder

For the Asian slaw:

  • 3 cups green cabbage (210 g), thinly sliced
  • 1 cup red cabbage (70 g), thinly sliced
  • 1 cup carrots (110 g), thinly sliced
  • 1 cup red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • ¼ cup fresh cilantro (4 g), chopped
  • 1 tsp sesame seeds, for garnish, optional


For the dressing:

  1. Add all the ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together. You can also add them to a small bowl and mix with a fork or a whisk until well combined. Set aside.

For the Asian slaw:

  1. Combine all the slaw ingredients (except the sesame seeds) in a large bowl.
  2. Toss the slaw with the dressing until well combined. 
  3. Garnish with the sesame seeds and serve immediately with baked tofu, fried tofu, tempeh, seitan, or even tempeh bacon.
  4. If you’d like to add some healthy carbs to your Asian slaw and vegan protein combination, you could use breakfast potatoes, vegan mashed potatoes, or even homemade vegan bread.
  5. Best when fresh, keep the leftovers in an airtight container in the fridge for up to 3 days (dressing separate from the slaw). 


  • Use any type of vinegar you have on hand, and also lemon juice.
  • Any type of sugar will do, but maple and agave syrup are my favorite choices.
  • Feel free to add or omit any veggies, spices, or herbs you want.
  • Cilantro can be omitted or replaced with fresh parsley.
  • If you don’t consume soy, coconut aminos is a great substitute for soy sauce or tamari.
  • Cabbage and carrots can be replaced with a packaged coleslaw mix if desired.


  • Serving Size: 1/8 of the recipe
  • Calories: 72
  • Sugar: 4.6 g
  • Sodium: 239 mg
  • Fat: 4 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 7.6 g
  • Fiber: 1.7 g
  • Protein: 1.2 g