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You are here: Home / Recipes / Recipes by Course / Salad / Asian Slaw or Bok Choi Salad {Vegan & Gluten Free}

Asian Slaw or Bok Choi Salad {Vegan & Gluten Free}

Published on August 20, 2019 by Helen Best-Shaw 30 Comments

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An oblique shot of a green rectangular plate heaped with Asian coleslaw. Some chilis in the foreground, and an out of focus lime behind. - text overlay reads "asian slaw"

This no-mayo Asian slaw will become a frequent favourite: a delicious healthy take on the classic slaw, it’s a crunchy pak choi salad with flavours of soy sauce and sesame. Serve as a side, or as a healthy lighter alternative to rice or noodles with a takeaway. Vegan and Gluten Free.

An oblique shot of a green rectangular plate heaped with Asian coleslaw. Some chilis in the foreground, and an out of focus lime behind.

Everything You Need To Know

  • About this Asian-Style Coleslaw Recipe
  • Pak Choi Salad or Bok Choy Salad?
  • Can I Make Asian Coleslaw Ahead Of Time?
  • How do I make Asian slaw?
  • Hints, Tips & Variations
  • How Do I Serve Asian Slaw?
  • Asian Coleslaw
    • Ingredients
    • Instructions
    • Notes
    • Video

About this Asian-Style Coleslaw Recipe

  This pak choi (bok choy) salad is a crunchy, healthy salad with a fresh and zesty dressing. It’s a perfect twist on the classic mayonnaise-heavy coleslaw, and so easy to make at home.

When it comes to my diet and eating well, I have one simple mantra:-

Eat a generous portion of (raw) vegetables with every meal whenever you can!

This Asian slaw fits the bill perfectly. You will love this slaw because

  • It is cheaper to make than a fresh green salad – cabbage costs less than lettuce!
  • The ingredients keep for longer than green salad leaves, which wilt as soon as you get them home
  • The recipe is adaptable. Swap the ingredients, change the ratios – anything goes
  • Finely chopping is such an easy way to make it easy to eat several portions of leafy greens
  • A raw vegetable dish takes longer to eat, so you feel fuller and more satisfied for longer
  • This bok choy salad is both vegan and gluten free
  • With lime, ginger and chilli, it is bursting with flavour
  • There is plenty of texture from the crunchy vegetables and the sesame seeds
  • It is ideal to serve with a takeaway instead of rice or noodles.

Pak Choi Salad or Bok Choy Salad?

Both! What’s called pak choi in the UK is known as bok choy in the USA, but they’re the same thing – a variety of Chinese cabbage. According to the BBC, alternative names include Chinese celery cabbage, white mustard cabbage and horse’s ear!

Hispi cabbage is also known as pointed or sweetheart cabbage, but you can use any type of cabbage in this recipe. 

Can I Make Asian Coleslaw Ahead Of Time?

It is fine to prepare this Asian Slaw ahead of time, but only assemble and dress the salad when you are ready to eat it. The dressing is good for a day in a jam jar in the fridge – just give it a good shake before using. The cabbage and carrot will remain crisp in a covered bowl in the fridge for half a day.

If you’re using fresh coriander (cilantro) from a packet, it’s best to take it out at the last minute, as I find it wilts really quickly.

How do I make Asian slaw?

Asian coleslaw is so quick and easy to make:

The whole, raw ingredients of Asian coleslaw, laid out on a wooden board. Hipsi, pak choi, carrot, chili, and coriander

First wash the vegetables: hispi cabbage, pak choi (bok choy), carrot, chilli, spring onion and coriander leaves.

A wooden board covered with sliced vegetables: pak choi, carrots, spring onions, corainder and chili.

Second, grate the carrot, and shred the rest of the vegetables. Depending on your tolerance to heat you can keep or discard the chilli seeds and membranes.

A bowl of soy dressing with a lime rind

Third make the dressing by whisking together all the ingredients except for the sesame seeds. 

To get more juice out of a lime give it a good roll on the counter top under the heel of your hand for about 10 seconds.  Apply a good amount of pressure, but don’t completely squash it. 

A salad bowl filled with Asian slaw; a hand with a handful of salad is tossing it to dress it.

Fourth, dress the salad. When you use leafy greens in salads, you need to massage in the dressing to really coat and tenderize them.

Get your hand in there and give it a really good squeeze! Trust me – it does make a difference. Send those veggies for a good old spa treatment! 

Close up of a plate of Asian slaw – garnished with coriander and sesame seeds

Finally, sprinkle over the sesame seeds and serve immediately.

Hints, Tips & Variations

  • Keep fresh ginger in a tub in the freezer and grate it from frozen.
  • When juicing citrus fruit, roll them on the worktop under the heel of your hand for a few seconds – you will extract FAR more juice.
  • Tamari is gluten free but ordinary soy sauce contains wheat – either works well if you don’t have allergies to think about. 
  • I like to use a mix of red and green chilli and black and white sesame seeds for visual effect.
  • If you don’t have pak choi or hispi cabbage, any crunchy cabbage or leafy green in season will do instead. A lot of the flavour comes from the dressing, so you won’t lose out. Try using regular green cabbage or Chinese broccoli. We are not keen on raw onion but if you love it, slice one up and throw it in!

How Do I Serve Asian Slaw?

  • As is, as a side salad.
  • With a takeaway instead of rice or noodles
  • In tacos
  • As a topping in burgers
  • With seared fish or pulled pork

For more fabulous fresh slaw inspiration you may like my asparagus salad recipe, or my rice noodle salad.

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
A green rectangular plate, heaped with Asian slaw.
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5 from 10 votes

Asian Coleslaw

This no-mayo Asian Slaw will become a frequent favourite: a delicious healthy take on the classic salad, with flavours of soy sauce and sesame and lots of crunch from the different vegetables.
Serve as a side, or as a healthy lighter alternative to rice or noodles with a takeaway. Vegan, Gluten Free
Servings: 4 people
Author: Helen Best-Shaw
Prep Time10 mins
Total Time10 mins
Prevent your screen from going dark

Ingredients

For the Salad

  • 1/4 hispi cabbage ((or other cabbage))
  • 1 head pak choi (bok choy)
  • 1 carrot
  • 1 chilli ((sliced and de-seeded))
  • 1 spring onion
  • 1 bunch leafy coriander ((according to taste))

For the dressing

  • 1 dsp sesame oil ((or olive oil))
  • 1 dsp tamari ((or soy sauce))
  • 1 tsp maple syrup ((or honey))
  • 1 cm ginger root ((finely grated))
  • 1 lime ((juiced))
  • 1 tbs sesame seeds

Instructions

  • Finely shred the cabbage, pak choi and coriander (including the stalks). Peel and grate the carrot.
  • Slice the chili lengthways and de-seed. Finely slice the chilli and spring onion.
  • Measure out and mix the dressing ingredients (aside from the sesame seeds) and whisk together.
  • Add the dressing and chopped ingredients to a salad bowl and massage in with your hands. 
  • Serve topped with the sesame seeds and a few extra coriander leaves.

Notes

  • Keep fresh ginger in a tub in the freezer and grate it from frozen.
  • When juicing citrus fruit, roll them on the worktop under the heel of your hand for a few seconds – you will extract FAR more juice.
  • Tamari is gluten free whereas regular soy sauce contains wheat. Use which you prefer.
  • Use either maple syrup (vegan) or honey in the dressing.
  • I used a mix of red & green chillies, and white & black sesame seeds purely to make this salad look more attractive. Again, use what you have.
  • Pak and bok choi are the same thing. You can also make this Asian slaw with regular cabbage, Chinese broccoli or other leafy greens.
Nutritional Information: 
  • This recipe is 3 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Asian Coleslaw
Amount Per Serving
Calories 75 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 175mg8%
Potassium 747mg21%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 6g7%
Protein 4g8%
Vitamin A 12695IU254%
Vitamin C 129.6mg157%
Calcium 269mg27%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad
Cuisine: Asian, Gluten Free, Salad, Vegan, Vegetarian
Keyword: Asian Slaw

Video

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Update Notes: This recipe was originally posted in March 2018, but was rewritten and republished with step by step instructions and hints & tips in August 2019. 

Heaping platter of brightly colored asian slaw with shredded cabage and carrots and served with lime with text overlay.

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Filed Under: Asian, Easy Ways to Extra Veg (and Fruit), Quick & Easy, Recipes, Salad, Vegan Recipes, Vegetables, Vegetarian Recipes, £ Ingredients: Pak Choi, Vegetables

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    Recipe Rating




  1. Swati

    I am making this Salad today itself, it looks wonderful and so tempting. Love your dressing easy and healthy.

    Reply
    • Helen

      A really delicious plate of goodness, very tasty.

      Reply
  2. Christina Shoemaker

    5 stars
    I don’t use fresh ginger often enough. You’ve inspired me! This looks so crunchy and delicious! Looking forward to trying it!

    Reply
    • Helen

      It is fantastic use of fresh ginger – and so easy as you keep the ginger frozen so there is no waste.

      Reply
  3. Liz @ I Heart Vegetables

    5 stars
    That sounds really good! And such a great way to get in extra vegetables in a side dish!

    Reply
    • Helen

      Any extra vegetables are such a bonus, I do try to add them when possible.

      Reply
  4. Demeter

    5 stars
    Oh yeah, this would be so tasty in some tacos! :)

    Reply
    • Helen

      SO good in tacos!

      Reply
  5. Gunjan

    5 stars
    I am so excited that I found a vegan version of Asian slaw. I am trying this soon.

    Reply
    • Helen

      Hope you enjoy it! We will be eating this all spring!

      Reply
  6. Jenny

    5 stars
    I love the sound of this Asian Slaw, such a great way to eat more veg!

    Reply
    • Helen

      Really tasty and full of goodness.

      Reply
  7. Sarah

    This looks like such a beautiful dish of goodness! I love how bright and vibrant it is!

    Reply
    • Helen

      I love the colour, and tastes amazing.

      Reply
  8. Lynne Harper

    I love making my own traditional Coleslaw this sounds absolutely delicious and I love the sound of that kick from the chilies

    Reply
    • Helen

      Such a good flavour to add to a salad, delicious.

      Reply
  9. Rachael

    5 stars
    Mmm as a vegetarian, I look at this and think it’s great so adaptable and could go with many different types of dishes. Healthy too!

    Reply
    • Helen

      A great way of adding extra vegetables to your meal.

      Reply
  10. Agness of Run Agness Run

    5 stars
    I love Asian cuisine and as coleslaw is one of my favorite dishes, I can’t wait to try your recipe, Helen! Excellent combo of some nutrient-dense ingredients which I would love to mix!

    Reply
    • Helen

      It is so tasty, with lots of goodness.

      Reply
  11. Olivia

    5 stars
    It looks like such a simple but yummy meal, with trying to watch what I eat, it’s a great alternative to the normal coleslaw.

    Reply
    • Helen

      So tasty without mayo dressing.

      Reply
  12. Katie

    5 stars
    This looks so fresh and delicious, I love slaw and this is a great twist.

    Katie xoxo

    Reply
    • Helen

      Full of flavour and so easy to make.

      Reply
  13. Super Busy Mum

    5 stars
    What a plate full of delicious food – I love your photos, too!

    Reply
    • Helen

      thank you. Concentrate on the veggies and everything else will look after itself

      Reply
    • Helen

      Thank you. I love a plate of crunchy veggies!

      Reply
    • Helen

      Thank you.

      Reply
  14. James

    Went vegan beginning of this year (new years resolution and all) and the hardest thing to find was a good ‘slaw alternative. You hit the nail on the head with this. Amazing – and relatively cheap!

    Reply
    • Helen

      So pleased you like it James

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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