This colorful Vegan Asian Coleslaw is a wonderful medley of crisp vegetables blended in a savory-sweet sauce that will wow your taste senses. This beautiful and healthy dish is made with fresh cabbage and vegetables. The dressing is Asian-inspired and the flavor with its infusion of soy sauce (or choose gluten free coconut amino or tamari), sesame oil, garlic and ginger.

This coleslaw, which has sesame seeds is a beautiful salad meal or can be a delicious side dish. It’s a flavorful and simple-to-make vegan side dish that will your dining experience a joy!

Plate of vegan Asian Coleslaw

What you’ll love about this recipe:

  • Healthy raw vegetables with vibrant flavors
  • Unique vegan Asian coleslaw flavor mix of sweet, tangy, and savory.
  • Colorful and crunchy.
  • It’s a versatile side dish or topping for various Asian-inspired dishes like sushi, stir-fries, or rice bowls, adding a burst of flavor and texture.
  • Budget-friendly ingredients.
  • Easy to make with simple ingredients and minimal prep time, it’s a quick and hassle-free recipe for busy weeknights or gatherings.

Frequently Asked Questions

Can I make this Vegan Asian Coleslaw ahead of time?

Yes, you can prepare the coleslaw ahead of time. However, it’s recommended to add the dressing just before serving to maintain its crispiness.

Is there a substitute for soy sauce for a soy-free option?

You can replace soy sauce with tamari or coconut aminos for a soy-free alternative.

How long can I store leftovers in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the cabbage may lose some of its crispiness over time.

Can I customize the vegetables in the coleslaw?

Absolutely! Feel free to add or omit vegetables based on your preference. Some great additions include thinly diced broccoli, or peas.

Is this coleslaw suitable for a gluten-free diet?

Yes, this recipe is gluten-free if you use a gluten-free soy sauce, coconut aminos or tamari.

What type of cabbage is best for this Asian coleslaw?

Regular green cabbage or Napa cabbage works well for its mild flavor and tender texture, but you can also use a combination of Napa and green cabbage/

Can I make this coleslaw spicy?

Yes, you can add a pinch of red pepper flakes or sriracha to the dressing if you want to give the coleslaw a spicy kick.

What’s the best way to shred the cabbage and vegetables?

You can use a sharp knife to thinly slice the cabbage or a mandoline for even thinner slices. Alternatively, a food processor with a shredding attachment can make the process quicker.

Can I use a different dressing for the coleslaw?

Absolutely! Feel free to experiment with different dressings like a sesame ginger vinaigrette or a miso-based dressing for unique flavors.

Is this coleslaw suitable for picnics or outdoor gatherings?

Yes, this coleslaw is a great option for picnics as it holds up well and doesn’t wilt quickly. Just keep the dressing separate until you’re ready to serve.


More Delicious Salads for Picnics, Potlucks, or BBQs.

Vegan Asian Coleslaw

This colorful Vegan Asian Coleslaw is a wonderful medley of crisp vegetables blended in a savory-sweet sauce that will wow your taste senses. This beautiful and healthy dish is made with fresh cabbage and vegetables. The dressing is Asian-inspired and the flavor with its infusion of soy sauce (or choose gluten free coconut amino or tamari), sesame oil, garlic and ginger.
Print Recipe
Plate of vegan Asian Coleslaw
Prep Time:15 minutes
Total Time:15 minutes

Ingredients

  • 1 green cabbage, thinly sliced
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 1 cup snow peas, thinly sliced
  • 3 green onions, finely chopped
  • ½ cup cilantro, chopped

For the dressing:

  • ¼ cup coconut aminos, soy sauce or tamari (gluten free)
  • 2 tablespoons rice vinegar (or coconut vinegar)
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame seeds (optional)
  • chopped peanuts or almonds for crunch (optional)

Instructions

  • In a large bowl, combine the sliced cabbage, julienned carrot, sliced bell pepper, snow peas, chopped green onions, and cilantro.
  • In a small bowl, whisk together the soy sauce or tamari, rice vinegar, sesame oil, maple syrup or agave nectar, grated ginger, and minced garlic to create the dressing.
  • Pour the dressing over the vegetables and toss well to ensure even coating.
  • Sprinkle toasted sesame seeds on top and toss again.
  • Let the coleslaw sit for about 15-20 minutes before serving to allow the flavors to meld. Serve chilled and enjoy this refreshing and flavorful vegan Asian coleslaw!
  • Optional: Add some chopped peanuts or almonds for extra crunch and garnish. This coleslaw makes a perfect side dish for Asian-inspired meals or a light and satisfying lunch on its own.
Servings: 4

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