Creamy Asian Coleslaw

If you ask me, a good coleslaw should be crunchy, creamy, fresh, and full of flavor—and this one checks every box. 🥗

I usually make this creamy Asian coleslaw when I want something quick to serve alongside grilled meat, burgers, sandwiches, or even a simple rice dinner. Honestly, I love how the colorful cabbage and carrots make the bowl look beautiful before you even add the dressing.

The creamy dressing brings everything together without completely hiding the fresh crunch of the vegetables. A sprinkle of black sesame seeds adds a little nuttiness and makes the whole salad look extra special.

The best part is that you can prepare it in about 15 minutes!

Ingredients

For the Coleslaw

3 cups finely shredded green cabbage
1 cup shredded purple cabbage
1 large carrot, julienned or grated
½ small red onion, thinly sliced
2 tablespoons fresh parsley or cilantro, chopped
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds

For the Creamy Dressing

½ cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon soy sauce
1 teaspoon sesame oil
½ teaspoon garlic powder
¼ teaspoon black pepper
A pinch of salt

Step-by-Step Method

1. Prepare the Vegetables

Start by finely shredding the green and purple cabbage. Add the shredded carrot and thinly sliced red onion.

I usually like the cabbage quite thin because it makes the slaw easier to eat and lets the dressing coat every little piece.

2. Make the Creamy Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, rice vinegar, honey, soy sauce, sesame oil, garlic powder, black pepper, and salt.

Taste it before adding it to the vegetables. If you like your coleslaw sweeter, add a little more honey. For a sharper flavor, add another splash of rice vinegar.

3. Combine Everything

Pour the dressing over the shredded vegetables and gently toss until everything is evenly coated.

Don’t add all the dressing at once if you prefer a lighter coleslaw. I usually start with about three-quarters and add more only if needed.

4. Add the Sesame Seeds

Sprinkle in the black and white sesame seeds along with the chopped parsley or cilantro.

Give everything one final gentle toss.

5. Chill and Serve

For the best flavor, cover the bowl and refrigerate for 20–30 minutes before serving. This gives the vegetables time to absorb some of the dressing while keeping their crunch.

Cooking Tips

Use fresh cabbage: Fresh, crisp cabbage makes a huge difference in texture.
Slice everything thinly: Thin vegetables absorb the dressing much better.
Don’t overdress it: Too much dressing can make the coleslaw watery.
Chill before serving: Even a short rest makes the flavors come together.
Keep it crunchy: If preparing it several hours ahead, keep the dressing separate and mix shortly before serving.
Adjust the flavor: Add extra honey for sweetness, vinegar for tanginess, or chili flakes for some heat.
Toast the sesame seeds: Lightly toasting them gives the slaw an even nuttier flavor. 🌰

Serving Suggestions

This creamy coleslaw is incredibly versatile. I usually serve it as a side dish with:

🍗 Grilled or roasted chicken
🍔 Burgers and sandwiches
🌮 Tacos and wraps
🍖 BBQ beef or pulled meat
🍚 Rice bowls
🥪 Fried chicken sandwiches
🌶️ Spicy grilled foods

You can also spoon it into a toasted bun with shredded meat for a quick and delicious sandwich.

Easy Variations

Make It Spicy

Add sliced fresh chili, chili flakes, or a little sriracha to the dressing.

Add More Crunch

Mix in chopped peanuts, cashews, or toasted almonds.

Make It Lighter

Use more Greek yogurt and less mayonnaise for a lighter dressing.

Add Fresh Herbs

Cilantro, parsley, or even a little fresh mint works beautifully.

Approximate Nutrition

Per serving, based on approximately 6 servings:

Calories: 190 kcal
Protein: 3 g
Carbohydrates: 12 g
Fat: 14 g
Fiber: 3 g
Sugar: 7 g
Sodium: 300 mg

Nutrition will vary depending on the mayonnaise, yogurt, and other ingredients used.

Frequently Asked Questions

1. Can I make this coleslaw ahead of time?

Yes! You can prepare the vegetables and dressing separately up to a day ahead. For the best crunch, mix them about 20–30 minutes before serving.

2. How long does homemade coleslaw last?

Store it in an airtight container in the refrigerator and enjoy it within 2–3 days. The vegetables will gradually become softer as they sit in the dressing.

3. Can I use store-bought shredded cabbage?

Absolutely. Pre-shredded cabbage and coleslaw mix are great time-savers when you’re in a hurry.

4. Can I make this coleslaw without mayonnaise?

Yes. Replace the mayonnaise with additional Greek yogurt for a lighter, tangier version. You can also use a dairy-free yogurt if needed.

5. Why does my coleslaw become watery?

Cabbage naturally releases water after it is mixed with salt and dressing. To avoid watery coleslaw, don’t add too much dressing and serve it relatively soon after mixing. You can also lightly salt the cabbage, let it sit for 10–15 minutes, and squeeze out excess moisture before dressing.

Conclusion

This creamy Asian coleslaw is one of those simple recipes that I keep coming back to. It’s colorful, crunchy, creamy, and takes very little effort to prepare.

Honestly, once you have the vegetables shredded, the rest comes together in minutes. Serve it alongside your favorite grilled food or pile it into a sandwich for an easy homemade meal. 🥗✨