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Dairy Free Asian Inspired Coleslaw


this is a fresh, crisp coleslaw that my sis and me came up with one night to go with our dinner. its referencing some asian flavours and we think its really yummy. i hope youll enjoy it, too!

Time: 20 minutes


  • in a big bowl combine everything and toss to coat
  • allow to cool in the fridge for an hours or so before serving
  • enjoy !

dairy free asian inspired coleslaw image

Number Of Ingredients: 13


  1. cabbage
  2. carrots
  3. green onions
  4. raisins
  5. peanuts
  6. white wine vinegar
  7. apple cider vinegar
  8. pumpkin seed oil
  9. curry powder
  10. sucanat
  11. garlic powder
  12. chili pepper
  13. black pepper


Make and share this Asian Coleslaw (Dairy Free) recipe from

Recipe From

Provided by InnerHarmonyNutriti

Time 20m

Yield 6 serving(s)


  • In a large bowl, place cabbage, carrots, red onion and green onions.
  • In a small bowl, combine the remaining ingredients to make a dressing and mix well.
  • Pour the dressing on the vegetables and mix well.
  • Refrigerate for a couple of hours or longer.
  • Infuse love and serve!

Asian Coleslaw (Dairy Free) image

Number Of Ingredients: 12


  • 5 cups cabbage, shredded
  • 2 carrots, shredded
  • 1/2 red onion, thinly sliced
  • 3 green onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice or 2 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon rice vinegar (I used brown rice vinegar)
  • 2 teaspoons maple syrup
  • 1 teaspoon hot chili sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons white sesame seeds, toasted


From a local publication via The Kansas City Star and slightly rearranged by me. For convenience, use a package of shredded coleslaw mix but be sure it's fresh and good quality. To make this a main dish, add cubed and grilled chicken or turkey, hard boiled egg, tempeh, etc.

Recipe From

Provided by COOKGIRl

Time 20m

Yield 8 serving(s)


  • Combine white and red cabbage and the carrots (or coleslaw mix), black beans, cilantro, tomato, red onion and jalapeño in a large salad bowl.
  • Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
  • Serve immediately or cover and refrigerate for a few hours until chilled.
  • When ready to serve, slice up the avocados, drizzle with some lime juice to stop the avocado from browning and arrange on top of the coleslaw.
  • Optional: If desired, scatter pepitas on top [just] before serving.
  • Yield 8 (1 cup) servings.

Southwestern Coleslaw (No Dairy) image

Number Of Ingredients: 15


  • 1 head white cabbage, cored and shredded
  • 1 cup red cabbage, shredded
  • 2 small carrots, shredded
  • 1 cup cooked black beans (if using canned beans rinse well and drain)
  • 1/4 cup chopped fresh cilantro (*fresh* only!)
  • 1 medium tomatoes, seeded and diced
  • 1/2 medium red onion, diced small
  • 1 jalapeno, seeded and minced (for less heat use a milder variety of chili or green bell pepper)
  • 1/2 cup fresh lime juice
  • 2 tablespoons unseasoned rice vinegar (I used brown rice vinegar)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin (I used 1/2 teaspoon toasted cumin seeds, lightly crushed)
  • 1 small pinch dried chipotle powder (optional and my addition)
  • 1 avocado (pitted, peeled and sliced or diced)
  • 3 tablespoons pepitas, toasted (optional)


I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Recipe From

Provided by Dave Lieberman

Time 10m

Yield 12 servings


  • Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
  • Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Asian Style Slaw image

Number Of Ingredients: 13


  • 1 bunch (6 large) scallions, trimmed and thinly sliced
  • 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
  • 1 small red onion, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 2 tablespoons grated fresh ginger (from about a 1-inch piece)
  • 2 tablespoons white vinegar
  • 2 tablespoons dark brown sugar
  • 2 teaspoons Asian sesame oil
  • 2 teaspoons sesame seeds, optional
  • 1 teaspoon salt
  • 20 grinds black pepper


Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota

Recipe From

Provided by Taste of Home

Time 15m

Yield 6 servings.


  • In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Asian Coleslaw image

Number Of Ingredients: 9


  • 5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
  • 3 medium carrots, shredded
  • 2 green onions, thinly sliced
  • 1/4 cup minced fresh cilantro
  • 1/3 cup white wine vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt


Recipe From

Yield Serves 4


  • Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.

Asian-Style Cole Slaw image

Number Of Ingredients: 10


  • 2 1/2 cups thinly sliced cabbage
  • 1/2 head radicchio, thinly sliced
  • 1 large carrot, peeled, cut into matchstick-size strips
  • 3 ounces snow peas, stringed, thinly sliced lengthwise
  • 4 teaspoons seasoned rice vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon ground ginger
  • 2 tablespoons vegetable oil
  • 1 tablespoon oriental sesame oil
  • 2 teaspoons soy sauce


Recipe From

Yield Makes 4 servings


  • Make dressing:
  • Whisk together dressing ingredients.
  • Make slaw:
  • Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.

Warm Asian-Style Slaw image

Number Of Ingredients: 13


  • For dressing
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 2 teaspoons Asian sesame oil
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 1 1/2 teaspoons Asian chile paste
  • 1/4 cup creamy peanut butter
  • 1 teaspoon sugar
  • For slaw
  • 1 tablespoon vegetable oil
  • 2 medium carrots, cut into julienne strips
  • 1/2 small head cabbage, cut into 1/4-inch-thick slices
  • 1/2 large cucumber, seeded and cut into julienne strips

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