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Asian coleslaw

To continue with the Chinese New Year festivities, I’d like to share my Asian coleslaw recipe. It’s crunchy, filing, low calorie and delicious.

Although other more traditional recipes for Asian coleslaw aren’t terrible for you, my recipe is closer to clean and has even more flavor. I substituted ingredients like almond butter for peanut butter, honey for brown sugar, and low sodium soy for the regular version. I jazzed the recipe up by adding slivered almonds and some dried cranberries.

Make this Asian coleslaw early in the week and guiltlessly enjoy it for days while the flavors intensify.

It goes extremely well alongside some Chinese braised short ribs.


Asian coleslaw

serves 10



½ head of purple cabbage thinly sliced

½ head of green cabbage thinly sliced

5 medium-sized carrots shredded

½ cup red onion thinly sliced

¾ cup thinly diced scallions

1 cup roughly chopped cilantro (aka Chinese parsley)

½ cup slivered almonds

½ cup dried cranberries

1” section of fresh ginger peeled and minced

3 cloves of garlic minced


½ cup low sodium soy sauce

½ cup rice vinegar

¼ cup honey

1 T sesame oil

1 T black sesame seeds

1 T almond butter


Combine all the vegetables, slivered almonds, and cranberries together in a bowl and stir.

Whisk together all the dressing ingredients until evenly combined.

Pour the dressing over the salad and stir.

Top with more black sesame seeds and enjoy!

Time: 10 minutes