Okay. So...the holidays are over, 2010 is over and all those delicious -- but evil -- sweet treats have either been eaten, given away or made their way to the trash.

Asian Coleslaw recipe and images by Lacey Baier, a sweet pea chef

Not that I'm not still craving something sweet pretty much every other minute. 'Cuz I am. I just also want to have something nice and light to balance out all the sweets. Err...I mean cravings.

As I believe I've mentioned before in my post on Apple Cider Pulled Pork Sandwiches, I am a big fan of coleslaw. I am also a a big complainer about coleslaw, meaning I tend to be quite particular. Fortunately, this "complaining" only extends to my taste in coleslaw (yeah, right!).

So, when I saw we had a plethora of carrots and cabbages from our CSA, I decided to try out some Asian Coleslaw. I thought I'd make it sans mayonnaise, not only to be lighter and healthier, but also because I have yet to perfect "my kinda coleslaw" and I didn't want to get too particular. Hopefully, that makes sense.

Either way, this Asian Coleslaw came out perfectly: crisp, light, tangy -- but a bit sweet -- and a hint of toasted sesame seeds. Yum.

Incidentally, this coleslaw actually complimented my Texas Beef Brisket sandwiches quite nicely.

Though my quest for a great regular coleslaw recipe remains for another day, I now know I will always have a terrific go-to, healthy, non-mayonnaise version to enjoy.

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Asian Coleslaw

Lacey Baier

This Asian Coleslaw came out perfectly: crisp, light, tangy -- but a bit sweet -- and a hint of toasted sesame seeds. Yum.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Side

Cuisine Chinese

Servings

Calories 152 kcal

Equipment

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

▢ 2 tablespoon sesame seeds
▢ 4 tablespoon rice vinegar
▢ 1 tablespoon olive oil oil
▢ 2 ½ teaspoon low sodium soy sauce
▢ 1 teaspoon sesame oil
▢ 1 teaspoon coconut sugar
▢ 2 cups shredded red cabbage about ½ head
▢ 2 cups shredded green cabbage about ½ head
▢ 2 cups shredded carrots about 4 carrots

Instructions

Heat a small skillet over medium heat. Add the sesame seeds and toast, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer seeds to a small bowl and set aside.
In a small bowl, whisk together rice vinegar, olive oil, soy sauce, sesame oil and coconut sugar. Set aside.
In a large bowl, combine shredded cabbages and carrots. Toss to combine. Add vinegar mixture and toss to coat.
To serve, sprinkle with toasted sesame seeds.

Nutrition

Serving: 1 cupCalories: 152 kcalCarbohydrates: 10.9 gProtein: 2.3 gFat: 11.7 gSaturated Fat: 1.1 gSodium: 219.6 mgFiber: 3 gSugar: 6 gVitamin A: 1550 IUVitamin C: 47.9 mgCalcium: 90 mgIron: 1.3 mg

Keyword asian cole slaw, asian coleslaw, asian coleslaw recipe

DID YOU MAKE THIS RECIPE?Tag @asweetpeachef on Instagram so we can check it out.

Comments

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Dustin

May 15, 2017 at 4:28 pm

It's been forever since we made this

Jerry marshall

May 02, 2015 at 4:45 pm

Is it possible to email the recipe for your Asian cole slaw to myself. Your website might allow me yo do so but I just don't see how. Help...!

- Lacey Baier
  
  May 13, 2015 at 10:05 pm
  
  You're correct that there is no current way to email yourself the recipe. You can copy the recipe and email to yourself or the link.
  
Belen

May 24, 2013 at 9:06 pm

Hi there just wanted to give you a brief heads up and let you know
a few of the pictures aren't loading correctly. I'm not
sure why but I think its a linking issue. I've tried it in two different internet browsers and both show the same results.

- lacey - a sweet pea chef
  
  May 28, 2013 at 9:09 pm
  
  Hi Belen,
  
  Thanks for bringing this to my attention. I have been having some technical difficulties with my site recently that may be the cause of this. I just confirmed all the photos are showing up now for me. Please let me know if you continue to have trouble viewing the photos.
  
  Lacey
  
Caylee

January 12, 2011 at 1:53 pm

Oh, I just noticed that the link to your cookbook comes without the .com in the address.

- lacey - a sweet pea chef
  
  January 13, 2011 at 10:13 am
  
  Caylee, thank you SO much for catching that typo! We have been trying to figure out why on earth the link wasn't working for some people. Guess I just looked at it too many times to actually "see" the problem. You're a life saver!!!! The error has been fixed 🙂
  
Caylee

January 12, 2011 at 1:51 pm

Congrats on your recipe book, Lacey. Just subscribed to your newsletter - I love how it says "sweet" when I confirm ! I've been following your blog for quite a while now. You really take the cleanest, most beautiful photos of any blog on the internet. I put you at the top of my Google Reader list.

Very excited to get the recipe book !

- lacey - a sweet pea chef
  
  January 13, 2011 at 10:11 am
  
  Caylee, that is quite possibly the nicest thing anyone has said about my blog...ever. Thank you so much for your support and also for signing up for my newsletter!
  
Betty @ scrambled hen fruit

January 11, 2011 at 5:31 pm

Beautiful colors here- anything this colorful just has to be healthy! I love that you've made it without mayo. This is a "must try"! 🙂

- lacey - a sweet pea chef
  
  January 11, 2011 at 11:18 pm
  
  Thank you, Betty! Love to know what you think 🙂
  
Christina @ Sweet Pea's Kitchen

January 11, 2011 at 5:04 pm

Wow!! I love the colors in this coleslaw...beautiful! Nothing beats coleslaw and a pulled pork sandwich! I am definately bookmarking this recipe...can't wait to try it! 🙂

- lacey - a sweet pea chef
  
  January 11, 2011 at 11:18 pm
  
  Thanks, Christina! I hope you like it 🙂
  
Miss Becky

January 10, 2011 at 10:51 am

this post is so timely Lacey, as I much prefer a coleslaw w/o mayo dressing and I've been on the hunt for something precisely like this recipe. I ate out a lot over the past weekend, and every meal was served with creamy coleslaw for some reason. it was good, but oh...the calories.

- lacey - a sweet pea chef
  
  January 11, 2011 at 2:37 pm
  
  Glad to help, Miss Becky! There's definitely a place in my heart too for some good 'ole creamy coleslaw, but it's nice to change it up every now and then.