Paleo Asian Coleslaw


This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that’s packed with all the healthy veggies. You’ll love the crunchy addition of toasted cashews as well!

Paleo Asian Coleslaw

I’m a huge coleslaw lover. 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, especially when you are busy. 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 Paleo Asian Coleslaw turned out so fabulous that I know it’ll be on a weekly rotation in our house.

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Paleo Asian Coleslaw Recipe

The textures and colors are so bold and vibrant with various vegetables, crunchy toasted cashews, and flavor packed dressing made with coconut aminos, fish sauce, sesame oil garlic, and ginger. This coleslaw, of course, is 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.

Paleo Asian Coleslaw

Paleo Asian Coleslaw

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 way to get in a ton of healthy nutrients in your meal with minimal effort!

#AsianSaladFeast Party

This recipe is coming to you as part of the #AsianSaladFeast link party to celebrate the first day of Spring, hosted by JinJoo of Kimchimari. There are around 15 of us participating, each sharing an Asian salad recipe that’s delicious, unique, and fun.

Here are the other bloggers’ creations who are taking part in this celebration:

Wok & Skillet’s Thai Larb Salad
Brunch-n-Bites’s Gado Gado Salad
Nut Free Wok’s Vietnamese Chicken and Rice Vermicelli Salad
What To Cook Today’s Urap (Salad with Spiced Grated Coconut Topping)
Healthy World Cuisine’s Authentic Thai Fish Salad
A Taste of Joy and Love’s Thai Seafood Salad (Yum Talay)
Kimchimari’s Tofu Salad with Iceberg Lettuce and Sweet Corn
Grits & Chopsticks’ Crunchy Thai Eggplant Salad
The Sasha Diaries’ Springtime Sushi Bowl
Love Is In My Tummy’s Burmese Gin Thoke (Ginger Salad)
Chopstick Chronicles’ Shabu Shabu Cold Noodle Salad
V for Veggy’s Japanese Potato Salad
Daily Cooking Quest’s Broccolini Sesame Dressing

Paleo Asian ColeslawPaleo Asian Coleslaw

Paleo Asian Coleslaw

Course: Salad
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 8 servings
Calories: 204 kcal
Author: Jean Choi

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that's packed with all the healthy veggies. You'll love the crunchy addition of toasted cashews as well!

Print

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

Instructions

  1. Heat a skillet over medium heat. 

  2. Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.

  3. Remove from heat and let the cashews cool, then chop roughly into smaller pieces. 

  4. Quarter the cabbage. Remove the core and thinly slice each quarter crosswise. 

  5. Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.

  6. Whisk together all the ingredients for the dressing. 

  7. Pour over the vegetables and mix together well until everything is coated in the dressing. 

  8. Let the coleslaw sit for 10 minutes or more in the refrigerator. The flavors will build more the longer it sits.

  9. Taste and add salt, if needed.

  10. Sprinkle with sesame seeds right before serving. 

Nutrition Facts
Paleo Asian Coleslaw
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 758mg 32%
Potassium 375mg 11%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 5g 10%
Vitamin A 28.3%
Vitamin C 53.3%
Calcium 7.3%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


This #Whole30 and #Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that's packed with all the healthy veggies. You'll love the crunchy addition of toasted cashews as well. #glutenfree #salad #dairyfree #lowcarb #keto #lchf

18 thoughts on “Paleo Asian Coleslaw

  1. Sasha Gill

    Ohhhh yesss! I totally need to try this Asian spin on coleslaw… so inspired! I love sesame oil so I can imagine it takes coleslaw to new heights 😛 xx

    Reply
  2. Anita

    I once ordered an Asian coleslaw in San Francisco, and haven’t been able to appreciate regular slaw anymore, haha 🙂 Yours looks equally impressive Jean, and it may soon be reproduced at home!

    Reply
  3. Amy

    My hubby is a huge coleslaw fan and he requested all the time. I love your version because of all the Asian flavors, and so healthy! I gotta try this!!

    Reply
  4. cakespy

    Funny – I just purchased a salad similar to this from a local health food store’s deli and loved it, was wondering how I could make it at home. Then I came across this! Thanks for the inspiration, very timely for me!

    Reply
  5. Debbie Marseilles

    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.

    Reply
    1. Jean Choi Post author

      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!

      Reply

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