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5 from 2 votes

Asian Coleslaw

Asian coleslaw is filled with raw vegetables in a tangy, fresh dressing. Add grilled tofu or eat it as is; you won't be disappointed.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 210kcal



  • 4 cups green cabbage shredded
  • ½ cup purple cabbage shredded
  • 2 large carrots shredded or julienned
  • 1 red bell pepper julienned
  • 4 fresh mandarin oranges, or clementines peeled, sectioned, and cut into bite-sized pieces
  • 1 bunch green onions sliced

Asian Slaw Dressing

  • ¼ cup homemade peanut butter almond butter, or peanut butter of choice
  • 2 Tablespoons lime juice
  • 1 Tablespoon rice vinegar
  • 2 tablespoons low-sodium soy sauce or Tamari
  • 2 tablespoons pure maple syrup
  • 2 teaspoons grated fresh ginger root
  • 1 teaspoon red pepper flakes optional
  • cup water



  • Shred, julienne, or cut all vegetables
  • Peel, slice and cut mandarin oranges
  • Add to a large bowl


  • Combine all ingredients in a high-speed blender
  • Blend on high until smooth
  • Drizzle or our over Asian coleslaw


  • Cut and shred the vegetables ahead of time. 
  • Add additional vegetables such as Bok choy, peapods, bean sprouts, and shelled edamame. 
  • For an added crunch, add peanuts or cashews.
  • For an entree salad, add lemongrass tofu.
  • Dress the salad in advance and allow it to chill in the refrigerator for an hour before serving.
  • For a nut-free option, omit the peanut butter from the dressing recipe. 


Calories: 210kcal | Carbohydrates: 29g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 424mg | Potassium: 878mg | Fiber: 6g | Sugar: 18g | Vitamin A: 7648IU | Vitamin C: 122mg | Calcium: 109mg | Iron: 2mg