This easy 5 minute Asian coleslaw is the perfect quick and flavor packed side salad.
This recipe was originally posted in January 2019. It has been updated for content.
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I made Asian chicken wings for Sprouts and was just dying to have a bright, flavor packed coleslaw to accompany it. Sure, probably not game day app appropriate, but if you’ve got extra chicken wings or just love Asian flavors in salads, you’ve got to try this Asian coleslaw. It’s bright, bursting with flavor, and really easy.
How this 5 minute Asian coleslaw is gonna make your life easier
Just like in my life, finding a few different ways to use this slaw and dressing will make your life just that much more simple. They’re quick to throw together and the dressing is super versatile without being boring.
Why I love this recipe
Just like nearly everything I end up making, this is a great way to use up veggies you have on hand. Have a half head of cabbage left? See a bag of coleslaw on sale at the grocery store? Here’s your recipe. I added some red bell pepper and green onions because I always end up with just a bit extra of both and whipped up a super easy dressing with soy sauce, oil, sesame oil, and of course lemon juice.
This slaw is so easy, grab a bag of coleslaw (or shred green & or red cabbage) add a few ingredients to pump it up a bit and make your own couple ingredient dressing.
This does take a bit of planning and forethought, but not much. If you’re planning on serving and eating the full bag of slaw in one setting, whether you LOVE a lot of coleslaw or you’ve got people over just mix the dressing together in the bowl, then add the slaw and mix. See, a one bowl side dish! So few dishes, it makes me giddy.
If the slaw isn’t going to be eaten all at once, I’d recommend whipping up the dressing in a small glass jar because it’s easy to store, shake, and serve. Then add to the slaw each time or whatever else you’re going to eat it with.
How to make this easy Asian coleslaw
Add 1/2 chopped whole bell pepper and 1 sliced green onion to a mixing bowl.
Pour 1.5 T soy sauce, 1 T lemon juice, 1 T canola oil, and 1/2 T sesame oil into the veggie mixture.
NOTE: mix dressing in separate bowl if you won’t eat the whole salad at once. You can also easily double the dressing to keep leftovers for other recipes listed below.
Mix together well. Acid in this dressing will soften the pepper and onion slightly.
Dump 1/2 bag of coleslaw into a mixing bowl (or about 2 cups shredded cabbage). Mix together well. Serve and enjoy.
Serve this coleslaw with Instant Pot Asian chicken wings
How do I make this coleslaw last longer?
These ingredients can last about a week if vegetables & dressing are stored separately. If you don’t plan on eating the whole recipe in one sitting, make dressing in a separate bowl.
Do I have to use a red bell pepper?
I’ve made this recipe a few times with red and green bell peppers you can use either. You can also use shishito peppers which are really mild and a fun alternative.
Can I substitute any of the vegetables?
I’d recommend using cabbage (either green or red) in this recipe since it’s coleslaw, but depending on what you have in your fridge or if you buy a bag of cabbage or not, you may use different ingredients. Carrots sometimes come in coleslaw bags and that’s a great addition, kale and other hearty greens would be good too!
Other recipes using cabbage
Ways to repurpose this recipe
hate being left with 1/2 bag of cabbage? Make more later or save the cabbage & dressing for other recipes.
- Double the dressing to use in some of the recipes below
- Sautee up some bok choy, green beans, cabbage, or hearty greens and season with some of this dressing! yum
- Marinade chicken, shrimp, or fish in this dressing then use how you’d like.
- Use it as a dipping sauce for spring rolls
- Just add rotisserie chicken to the salad for an easy weeknight dinner or lunch
- Use remaining cabbage in tacos, in another coleslaw recipe, or on a sandwich
Did you make this Asian coleslaw? leave me a comment to share how it turned out!
5 Minute Asian Coleslaw
- cutting board
- medium mixing bowl
- tablespoon measuring spoon
- 1/2 whole red pepper sliced
- 1 whole green onion sliced thinly
- 1.5 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon canola or grapeseed oil
- 1/2 tablespoon sesame oil
- 1/2 pound bag shredded coleslaw
- Add all ingredients of dressing to a small mason jar (with a lid): soy sauce, lemon juice, oil & sesame oil. Put lid on jar and shake. Set aside
- Mix together coleslaw and red peppers. Add salad dressing just prior to serving. Save remaining dressing to use on other vegetables or as a marinade.
- Chop up 1/2 whole red bell pepper and 1 green onion. Place in medium mixing bowl.
- Pour in 1.5 T soy sauce, 1 T lemon juice, 1 T canola oil, and 1/2 T sesame oil over chopped vegetables. Mix together.
- Add 1/2 bag coleslaw (or 2 cups shredded cabbage) to dressed vegetables, mix together. Serve immediately.
- If not serving whole recipe at once, mix dressing in separate bowl and mix together prior to eating.
- You can shred your own cabbage and other veggies too, but using a bag of pre-shredded coleslaw will be easier and save you time