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This Whole30 and paleo Asian coleslaw is a delicious and refreshing side dish that’s packed with all the healthy veggies. You’ll love the crunchy addition of toasted cashews as well!
I’m a huge coleslaw fan. Not only is it deliciously crunchy, refreshing, and perfect as a side to any meal, it’s one of those dishes that actually taste better on the 2nd or 3rd day so it’s great for making a giant batch of to eat throughout the week. Recently, I put a spin on my classic coleslaw recipe by using Asian flavors and ingredients, and I’m kinda obsessed with the result. This gluten free Asian coleslaw turned out so fantastic that it’s been on a weekly rotation in our house – no mayo necessary at all!
Watch a Short Video of This Recipe
Crunchy Asian Coleslaw Recipe
The textures and colors in this Asian cabbage slaw are so bold and vibrant with various vegetables, crunchy toasted cashews, and flavor packed sesame dressing made with coconut aminos, fish sauce, sesame oil, garlic, and ginger. It’s served as a side, but I’m not joking when I say that I’ve been eating 2-3 servings of this on its own in one sitting with a small portion of protein because it’s so dang delicious.
Best of all, this paleo Asian coleslaw comes together so quickly and easily that the hardest part is slicing the vegetables and toasting the cashews. The rest is just tossing everything together and letting the flavors combine and meld. It’s a delicious and crunchy way to get in a ton of healthy nutrients in your meal with minimal effort!
Asian Coleslaw Ingredients
There are 2 components to this crunchy Asian cabbage slaw: the salad and the sesame dressing. The asian slaw dressing is zingy, addicting, and packed with umami!
Salad
- cashews: I recommend you use raw cashews then toast them yourself for better flavor, but you can use pre-toasted cashews. If you aren’t paleo, peanuts can also work!
- cabbage: Either red cabbage or green cabbage will work!
- red bell pepper
- carrot
- onion
- green onions
- toasted sesame seeds
Asian Slaw Dressing
- garlic
- ginger
- rice vinegar: Apple cider vinegar will also work.
- extra virgin olive oil
- toasted sesame oil
- coconut aminos: Coconut aminos is a soy-free version of soy sauce that’s paleo and Whole30-friendly (this is my favorite brand). It’s less salty than soy sauce or tamari, so if you do decide to use those instead – use half the amount.
- fish sauce: This is my favorite fish sauce. If you are making vegan Asian coleslaw, just omit and replace with more coconut aminos.
- ground black pepper
- coconut sugar: This is a completely optional if you want to add a bit of sweetness to your Asian cabbage slaw. You can omit if you are doing the Whole30. I personally don’t add any sugar.
How to Make Asian Coleslaw Salad Recipe
- Heat a skillet over medium heat, then add the cashews. Toast stirring for 2-3 minutes until they are golden and fragrant.
- Remove from skillet and let the cashews cool, then chop roughly into smaller pieces.
- Quarter the cabbage, then remove the core. Thinly slice each quarter crosswise.
- In a large bowl, combine shredded cabbage, bell pepper, carrot, onion, green onions, and cashews.
- Whisk together all the ingredients for the sesame dressing.
- Pour over the veggies and mix together well until everything is coated evenly. Make sure to squeeze the cabbage a bit to wilt while mixing.
- Taste and add salt, if needed.
- Sprinkle with sesame seeds right before serving.
Frequently Asked Questions About Asian Slaw Recipe
Yes! To make spicy Asian coleslaw, I recommend adding sriracha sauce to the sesame dressing. For a Whole30 and paleo version, I love this sriracha sauce.
Properly stored in an airtight container, it’ll last 3-5 days in the refrigerator.
This gluten-free Asian cabbage slaw is delicious on its own, but I love adding shredded chicken to it for lunch. You can even add some cilantro and/or mint to make it Thai style. I’ve also served it alongside wings (I especially love it with these honey sriracha wings), coconut shrimp, salmon, burger, and so much more!
Other gluten free Asian sides you might love…
- Asian Sautéed Broccolini Recipe (Paleo, Whole30, Vegan)
- Chinese Style Green Beans (Paleo, Whole30, Vegan)
- Korean Cucumber Salad (Oi Muchim Recipe)
- Asian Seaweed Salad (Paleo, Whole30, Keto, Vegan)
- Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
Asian Coleslaw Salad – Crunchy & Easy! (Paleo, Whole30, Vegan Option)
Video
Ingredients
- 1 cup raw cashews
- 1 medium head of cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded or grated
- 1 small onion, thinly sliced
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
- Sea salt, to taste
Dressing
- 2 garlic cloves, minced
- 1/2 inch fresh ginger, minced
- 1/4 cup rice vinegar, or apple cider vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp coconut aminos
- 1 tbsp fish sauce, or replace with coconut aminos, for vegan
- 1/4 tsp ground black pepper
- Optional: 1/4-1/2 tsp coconut sugar, omit for Whole30
Instructions
- Heat a skillet over medium heat.
- Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.
- Remove from heat and let the cashews cool, then chop roughly into smaller pieces.
- Quarter the cabbage. Remove the core and thinly slice each quarter crosswise.
- Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.
- Whisk together all the ingredients for the dressing.
- Pour over the vegetables and mix together well until everything is coated in the dressing. Make sure to squeeze the cabbage a bit to wilt while mixing.
- Taste and add salt, if needed.
- Sprinkle with sesame seeds right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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You have made and described the recipe so nicely that it really helped me lots. And I truly appreciate for that. Looking for more of such delicious recipes.
My husband is always on the hunt for a great slaw and this has made his list. The dressing is so good! Thank you for sharing the recipe!!
I don’t always have all the right veggies for the salad, but the dressing is amazing with whatever I have on hand. Usually just a bag of slaw with some protein and cashews or almond. Makes a great lunch.
Thank you so much!!
How many bags of pre-cut coleslaw mix would you use for this?
I don’t use those pre-cut coleslaw bags so I’m not sure. Sorry!
Sooo good! I substituted sugar for golden monk fruit sweetener, and added more peppers and green onion. This is going to be a staple from now on.
Thank you so much!! I love your adjustments. I’ll have to try that!
I had high hopes for this salad but I just made it and I am so bummed. I am going to have to throw the entire thing away because it is SO salty.
So sorry you found it salty! Did you use coconut aminos, and not tamari or soy sauce? I’m just surprised because I’ve made this several times and never found it salty. I think you can still save it if you add more cabbage to it. Let me know if that works out!
I didn’t sub anything. 🙁
Dang. Maybe it’s the brand of fish sauce. I’ll adjust the recipe. 🙂
So glad to hear! Hope you enjoy it.