They say you eat with your eyes, and this gorgeous coleslaw is full of colorful veggies dancing in a beautiful sesame vinaigrette. I love everything about this dish from the perfectly marinated veggies that are perfectly crisp, to the delicious umami dressing that has me always going in for more! This simple, fresh slaw is Paleo and Whole30 friendly, gluten free, soy free, and is brimming with nutrients! It is the perfect side for your summer cook outs or a must have during the winter months when you are craving some fresh and bright veggies!
There are a few dishes that are in my monthly rotation, and this one is one of them. I love how easy and quick this slaw comes together, and that it is so good as a side or even as a salad with some grilled chicken or salmon! If you’re looking for a short cut, I know busy family’s can use all the help they can get, use a fresh coleslaw mix instead of slicing and dicing all the veggies (I know I do!)
One thing I always recommend to my clients is to “eat the rainbow” every week! The reason I insist on this is because our vegetables and fruits contain the most bioavialabe form of our nutrients and they are full of essential macronutrients, fiber, and water. Eating the rainbow nourishes and fuels your body, supports healthy digestion, and is a major part in a whole food based way of eating (WOE)
All of the produce in this slaw provide a wonderful range of antioxidants and both soluble and insoluble fiber, which supports a healthy microbiome and digestive tracts. So let’s look at the vitamins and minerals in this awesome Asian slaw:
* Do you see how the nutrients are different between green and red cabbage? This is exactly why it is important to eat a variety of fruits and vegetables, they are ALL different in nutritional content!
Bottom line: eating vegetables increases your intake of bioavailable vitamins, minerals, antioxidants and fiber to support health and wellness.
So grab some colorful veggies and let’s get cooking!
2 cups Green Cabbage, shredded
1 cup Purple Cabbage, shredded
1 cup Kale, finely chopped
1 Carrot, shredded
10-12 ounces of Slaw Mix (I love the ones with kale in it!)
Remaining Slaw Veggies
1/2 cup Green Onion, diced
1/2 cup fresh Cilantro, chopped
1 Red Bell Pepper, julienned
1 Tbsp Sesame Seeds (opt)
Sesame Vinaigrette Ingredients
2 Tbsp Rice Wine Vinegar
2 Tbsp Fresh Lime juice
1 Tbsp Pure Maple Syrup
1 Tbsp Cold Pressed Avocado Oil
2 Tbsp Toasted Sesame Seed Oil
1 Tbsp Coconut Aminos
1 tsp Fish Sauce*
1 tsp Fresh Ginger, grated
1 Garlic Clove, grated
1/2 tsp Ground Black Pepper
1/2 tsp Real Fine Salt
1 Tbsp Sesame Seeds (opt)
* Omit for Vegan or Vegetarian and substitute 1/4 tsp more Real salt
1. In a large bowl add all of the vinaigrette ingredients except and whisk together to combine, set aside.
2. Prep all the veggies if you do not have a prepared coleslaw mix.
3. Add all the veggies to the sesame vinaigrette and toss with a pair of tongs to evenly coat.
4. Serve and Enjoy!
Like this Video? Subscribe to my YouTube cooking channel for healthy, whole food recipes! Want to be notified when I post a new video? Click on the bell icon and you’ll get a notification when new recipes are uploaded! Happy Healthy Eating!!
Q: Can I make this Asian slaw ahead of time?
A: Yes, but keep in mind that any marinaded slaw recipe will soften the veggies the longer it sits. I love this slaw fresh and crisp and the next day when it has marinated and all the flavors have melded together.
Q: What can I add to add a little crunch to the salad?
A: I would try some sliced almonds, sunflower seeds, or pumpkin seeds to add some more nutrients and crunch!
Q: How long will Asian slaw keep?
A: Once the marinade has been mixed in I would try and enjoy it within 1-2 days since the veggies do soften.
Quick Korean Cucumber Kimchi: This quick Korean cucumber kimchi is a perfect combination of spice, tanginess, and umami!
Korean Spinach Salad (Sigeumchi Namul): Nutty sesame seed oil and a little sea salt brings out the delicate sweetness in the spinach for a tasty and nutritious side!
Paleo Korean Flank Steak: Hands down, my absolute favorite main to pair with this gorgeous Asian slaw!
I hope you enjoy this as much as my family does. – Amy
Note: This post contains Amazon affiliate links to the products and kitchen gear I love. If you click on a link and make a purchase, I receive a small commission at no cost to you. Thank you for supporting Almond Milk and Cookies!
I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.