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.
About this Asian-Style Coleslaw Recipe
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:
First wash the vegetables: hispi cabbage, pak choi (bok choy), carrot, chilli, spring onion and coriander leaves.
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.
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.
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!
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.
Asian Coleslaw
Serve as a side, or as a healthy lighter alternative to rice or noodles with a takeaway. Vegan, Gluten Free
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
- 2 tsp sesame oil ((or olive oil))
- 2 tsp 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.
- This recipe is 3 Weight Watchers Smart Points per portion
Video
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.
Swati
I am making this Salad today itself, it looks wonderful and so tempting. Love your dressing easy and healthy.
Helen
A really delicious plate of goodness, very tasty.
Christina Shoemaker
I don’t use fresh ginger often enough. You’ve inspired me! This looks so crunchy and delicious! Looking forward to trying it!
Helen
It is fantastic use of fresh ginger – and so easy as you keep the ginger frozen so there is no waste.
Liz @ I Heart Vegetables
That sounds really good! And such a great way to get in extra vegetables in a side dish!
Helen
Any extra vegetables are such a bonus, I do try to add them when possible.
Demeter
Oh yeah, this would be so tasty in some tacos! :)
Helen
SO good in tacos!
Gunjan
I am so excited that I found a vegan version of Asian slaw. I am trying this soon.
Helen
Hope you enjoy it! We will be eating this all spring!
Jenny
I love the sound of this Asian Slaw, such a great way to eat more veg!
Helen
Really tasty and full of goodness.
Sarah
This looks like such a beautiful dish of goodness! I love how bright and vibrant it is!
Helen
I love the colour, and tastes amazing.
Lynne Harper
I love making my own traditional Coleslaw this sounds absolutely delicious and I love the sound of that kick from the chilies
Helen
Such a good flavour to add to a salad, delicious.
Rachael
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!
Helen
A great way of adding extra vegetables to your meal.
Agness of Run Agness Run
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!
Helen
It is so tasty, with lots of goodness.
Olivia
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.
Helen
So tasty without mayo dressing.
Katie
This looks so fresh and delicious, I love slaw and this is a great twist.
Katie xoxo
Helen
Full of flavour and so easy to make.
Super Busy Mum
What a plate full of delicious food – I love your photos, too!
Helen
thank you. Concentrate on the veggies and everything else will look after itself
Helen
Thank you. I love a plate of crunchy veggies!
Helen
Thank you.
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!
Helen
So pleased you like it James
Cindy Thomas
Hello, I just found this recipe on Pinterest and would love to try it. I am in America, though and have not seen the abbreviation “dsp” in a recipe before. I would like to know what an equivalent measurement would be. Is it like 1 teaspooon or 2? or even something different?
Thank you for any help you will offer,
Cindy
Helen Best-Shaw
A dsp is a dessertspoon – or 2 teaspoons – I have updated the recipe