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!)

Why Vegetables are So Good For You!

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:

• Green Cabbage:
  • Vitamins B6, B9, C, and K,
  • Minerals: calcium, magnesium, manganese, potassium.
• Red Cabbage:
  • Vitamins B1, B2, B6, A, C, and K,
  • Minerals: potassium

* 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!

• Carrots
  • Vitamins: Vitamin B9, E, K, and Beta-carotene: which is converted to Vitamin A in our bodies
  • Minerals: calcium, magnesium, phosphorus, and potassium
• Red Bell Pepper
  • Vitamins: B7, B9, C, and E, and Beta-carotene: which is converted to Vitamin A in our bodies
  • Minerals: potassium
• Kale
  • Vitamins: B1, B2, B3, B6, C, K, and Beta-carotene: which is converted to Vitamin A in our bodies
  • Minerals: calcium, copper, magnesium, manganese, potassium, iron, phosphorus
• Green Onions
  • Vitamins: B9, C and Beta-carotene: which is converted to Vitamin A in our bodies
  • Minerals: calcium, phosphorus, potassium,
• Cilantro [1]
  • Vitamins: B9, C, K and Beta-carotene: which is converted to Vitamin A in our bodies
  • Minerals: manganese and potassium
• Lime
  • Vitamins: B1, B6 and C
  • Minerals: calcium, iron, and potassium
• Ginger
  • Vitamins: B2, B3, B6, B9, and C
  • Minerals: iron, phosphorous, potassium, and zinc
• Garlic [2]
  • Vitamins: B1, B6, and C
  • Minerals: calcium, copper, iron, manganese, phosphorus, potassium, and selenium

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!

Simple Asian Slaw Ingredients

Serves 5-8

Cabbage Mix

2 cups Green Cabbage, shredded

1 cup Purple Cabbage, shredded

1 cup Kale, finely chopped

1 Carrot, shredded

OR

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

How to Make Simple Asian Slaw

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.

• Thinly slice the cabbage with a sharp knife or mandolin
• De-stem the kale and finely chop the leaves
• Shred the carrot
• Julienne the bell pepper
• Dice the green onions
• Chop the cilantro

3. Add all the veggies to the sesame vinaigrette and toss with a pair of tongs to evenly coat.

• I like to make this coleslaw at least an hour before serving to allow time for the veggies to marinate in that awesome umami sesame dressing. If you choose to do the same, cover the coleslaw and keep it in the fridge until you are ready!

4. Serve and Enjoy!

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FAQs

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.

If you like this recipe, check these out!

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

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