Best 17 Asian Salad Cole Slaw Chinese Cole Slaw Light Recipes

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Discovering the perfect recipe for an Asian salad cole slaw can be a delightful culinary journey. Whether you prefer a light and refreshing take on the classic coleslaw or a more flavorful and complex rendition infused with Asian flavors, there are countless options to explore. With its vibrant mix of textures and tantalizing taste combinations, an Asian salad cole slaw can transform your next meal into a memorable and satisfying experience.

Here are our top 17 tried and tested recipes!

THE BEST CHINESE COLESLAW



The Best Chinese Coleslaw image

This healthy twist on Chinese coleslaw will be your new favorite side dish. The tangy yet sweet dressing mixed with the crispy texture will make it disappear fast at any gathering. {Gluten-Free adaptable}

Provided by Maggie Zhu

Categories     Side

Time 10m

Number Of Ingredients 12

4 cups sliced purple cabbage ((about 1/4 head, or 4 cups coleslaw mix))
1 carrot (, sliced into strips)
1 green onion (, sliced)
1/3 cup toasted peanuts (, coarsely chopped)
2 tablespoons cilantro (, minced)
1 tablespoon peanut oil ((or vegetable oil))
2 tablespoons Chinkiang vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
2 cloves garlic (, minced)
1/4 teaspoon salt

Steps:

  • Whisk all the dressing ingredients together in a small bowl.
  • Combine the purple cabbage, carrot, green onion, peanuts, and cilantro in a big bowl. Pour in the dressing and toss with a pair of tongs to mix well. You can serve it now or store it covered in the fridge until serving time, up to 2 days.

Nutrition Facts : ServingSize 4 g, Calories 174 kcal, Carbohydrate 13.9 g, Protein 4.8 g, Fat 11.8 g, SaturatedFat 1.7 g, Sodium 387 mg, Fiber 3.6 g, Sugar 5.7 g

CHINESE COLESLAW



Chinese Coleslaw image

We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

5 cups coarsely chopped Chinese or napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sesame seeds, toasted
DRESSING:
1/4 cup vegetable oil
1 teaspoon sesame oil
2 tablespoons sugar
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 tablespoons white wine vinegar
1 tablespoon soy sauce

Steps:

  • Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.

Nutrition Facts :

ASIAN COLESLAW LIGHT



Asian Coleslaw Light image

This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad. Try it with white or balsamic vinegar, too.

Provided by WebsByMegan

Categories     Salad     Coleslaw Recipes     No Mayo

Time 2h15m

Yield 6

Number Of Ingredients 8

1 (3 ounce) package beef ramen noodles
2 cups boiling water
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
1 (16 ounce) bag coleslaw mix
6 green onions, chopped
½ cup sunflower seeds

Steps:

  • Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
  • Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

Nutrition Facts : Calories 134.5 calories, Carbohydrate 11.8 g, Cholesterol 6.1 mg, Fat 9.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 72.1 mg, Sugar 0.4 g

ASIAN COLESLAW



Asian Coleslaw image

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

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

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

Steps:

  • 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.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ASIAN SALAD / COLE SLAW / CHINESE COLE SLAW - LIGHT



Asian Salad / Cole Slaw / Chinese Cole Slaw - Light image

I adapted this recipe from #54866 and had so many tweaks and changes from the original that I needed to put this one down so I could remember it all. I've omitted alot of the oil from the original to lighten it up. This is great for summer time BBQ's as a side dish. Or grill some chicken and you've got a Chinese Chicken Salad.

Provided by RaisingKang

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

1 head cabbage (I use green)
4 green onions, sliced thinly, include the whites and greens
1 -2 minced garlic clove (I used the minced from the jar to save time)
1 tablespoon fresh ginger, diced (I used the minced that is prepared in the jar to save time)
1 carrot, shredded
1 (6 ounce) package ramen noodles, uncooked, discard seasonings
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1 cup slice almonds
1/2 cup sugar
1/8 cup sesame oil
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon light soy sauce

Steps:

  • Prepare Salad.
  • 1) slice cabbage into small bite size pieces.
  • 2) Add garlic, ginger, green onions, and carrots. Toss to combine.
  • Note: If you are making ahead of time, place this salad mixture in a ziploc bag or covered storage bowl. It will keep in the refrigerator for about 4 days or longer depending on how you store it.
  • Prepare Crunchies.
  • 1) Break the ramen noodles into pieces, but not too small that you loose the look of the noodle. Spread flat on a cookie sheet or jelly roll pan.
  • 2) Sprinkle over the top - Sunflower & Sesame seeds and slice almonds. Mist with Olive Oil mister to lightly coat.
  • 3) Place pan under the broiler until lightly toasted. Stir gently if needed. This will happen pretty fast, so don't let them burn. Once brown remove from oven to cool.
  • Note: If preparing ahead of time, once cooled place crunchies in a ziploc bag.
  • Prepare Sauce.
  • 1) Place all ingredients for the sauce in a small saucepan and bring to a boil. Stir until the sugar dissolves and the sauce thickens to a syrup like consistency. Keep stirring so it doesn't burn.
  • Note: If preparing ahead of time you have two options. One is the make the sauce and refrigerate it in a container. Just prior to serving you can reheat the sauce in the micowave or allow it to come to room temp to toss it. OR you can just make the sauce the day of.
  • Another option if you have a small family. Keep all 3 parts separate and toss just prior to serving. The salad and crunchies will keep for several days. I will slightly heat the sauce in the microwave so that it's not so thick and will toss easily. I'll just toss a bowl or two at a time and the rest will keep.

ASIAN STYLE SLAW



Asian Style Slaw image

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.

Provided by Dave Lieberman

Categories     side-dish

Time 10m

Yield 12 servings

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

Steps:

  • 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 COLE SLAW



Asian Cole Slaw image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 14

1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
Salt and freshly ground black pepper
3 green onions, thinly sliced
1/2 head red cabbage, shredded
1/2 jalapeno chile, seeded, deveined, finely chopped
1/2 green bell pepper, julienned
Salt and freshly ground black pepper
1 tablespoon fresh cilantro leaves, finely chopped
2 tablespoons roasted peanuts, roughly chopped

Steps:

  • For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
  • For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.

ASIAN COLE SLAW



Asian Cole Slaw image

Make and share this Asian Cole Slaw recipe from Food.com.

Provided by Kaykwilts

Categories     < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages coleslaw mix
1 cup sliced almonds, toasted
1 cup sunflower seeds
1 bunch green onion, chopped
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar

Steps:

  • Remove flavor packets from soup mix, and set aside; crush noodles.
  • Place noodles in bottom of a large bowl.
  • Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions.
  • Whisk together contents of flavor packets, sugar, oil, and vinegar and pour over slaw.
  • Cover and chill 24 hours.
  • Toss before serving.

ASIAN COLE SLAW



Asian Cole Slaw image

this recipe is from the metropolitan cafe in NJ. it's light and refreshing and compliments any asian meal

Provided by chia2160

Categories     Greens

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 -2 teaspoon hot pepper sauce (tabasco)
salt & pepper
1 1/2 lbs napa cabbage, cored & sliced (8c)
1 lb red cabbage, sliced (4c)
2 shredded carrots
1/2 sweet onion, thinly sliced
3 scallions, thinly sliced

Steps:

  • whisk together the dressing ingredients and let it sit until sugar dissolves, about 15 minutes.
  • slice cabbages, onion, scallions, add to a large bowl.
  • shred carrots, add to the bowl.
  • toss with dressing and refrigerate at least 1 hour for flavors to blend.

Nutrition Facts : Calories 160.4, Fat 7, SaturatedFat 1, Cholesterol 5.1, Sodium 374, Carbohydrate 24.3, Fiber 3.9, Sugar 13.7, Protein 3.4

ASIAN COLE SLAW SALAD



Asian Cole Slaw Salad image

Make and share this Asian Cole Slaw Salad recipe from Food.com.

Provided by Miryam MS

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1 small red onion
1 (8 ounce) package ramen noodles
1/4 cup walnuts
1/4 cup olive oil
1/3 cup rice wine vinegar

Steps:

  • Crush ramen noodles inside the bag. Saute noodles and walnuts with olive oil in a pan at medium- high heat until golden brown. Set aside to cool.
  • Mix sunflower seeds, slaw, and red onion.
  • Add cooled noodles and walnuts mixture as well as the vinegar and canola oil to the slaw salad.
  • Mix well and serve.

Nutrition Facts : Calories 551.9, Fat 36.3, SaturatedFat 7.4, Sodium 1177.5, Carbohydrate 48.7, Fiber 6.4, Sugar 5.9, Protein 12.3

ASIAN COLESLAW



Asian Coleslaw image

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Provided by RRITCHESKE

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 14

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

Steps:

  • In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  • In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g

ASIAN COLESLAW RECIPE



Asian Coleslaw Recipe image

Add a delightful crunch to this delicious Asian Coleslaw Recipe with peanuts. This Asian Coleslaw Recipe includes mandarin oranges, soy sauce and more.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h10m

Yield 12 servings, 1 cup each

Number Of Ingredients 6

2 pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
1 can (11 oz.) mandarin oranges, drained
1/2 cup KRAFT Classic CATALINA Dressing
1/4 cup MIRACLE WHIP Dressing
2 Tbsp. soy sauce
1/3 cup PLANTERS Honey Roasted Peanuts

Steps:

  • Combine coleslaw blend and oranges in large bowl.
  • Mix dressings and soy sauce. Add to coleslaw; toss to coat.
  • Refrigerate 1 hour. Sprinkle with nuts just before serving.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g

ASIAN-STYLE COLE SLAW



Asian-Style Cole Slaw image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     Summer     Cabbage     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

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

Steps:

  • 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 CHICKEN COLE SLAW



Asian Chicken Cole Slaw image

A delicious and simple slaw using East Asian flavors. Note: for variation, add the juice of 1 lime.

Provided by Ingy1171

Categories     Chicken Breast

Time 25m

Yield 6 - 1 1/2 cup servings

Number Of Ingredients 16

2 1/2 cups shredded cooked chicken breasts (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap pea
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10 ounce) package shredded cabbage or 1 (10 ounce) package any finely cut up cabbage
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

Steps:

  • To prepare slaw, combine the first 7 ingredients in a large bowl.
  • To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
  • Stir and pour dresssing over the slaw: toss to coat.
  • Cover and chill 1 hour.
  • Sprinkle with slivered almonds and sesame seeds before serving.

Nutrition Facts : Calories 205.3, Fat 7.2, SaturatedFat 1.5, Cholesterol 49, Sodium 510.7, Carbohydrate 15.5, Fiber 3.5, Sugar 8.3, Protein 20

DAD'S ASIAN SLAW



Dad's Asian Slaw image

This is the perfect side for anything from a casual backyard BBQ to a formal holiday meal. You'll never want to eat regular cole slaw again.

Provided by Tray_H

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h10m

Yield 8

Number Of Ingredients 7

1 (3 ounce) package beef flavor ramen noodles with seasoning packet
1 (3 ounce) package roasted sunflower seed kernels
1 (3 ounce) package sliced almonds
1 bunch green onions, chopped
1 cup bottled oil and vinegar salad dressing (such as Newman's Own®)
½ cup white sugar
1 (16 ounce) package coleslaw mix

Steps:

  • Crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
  • Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 41 g, Cholesterol 4.5 mg, Fat 13.9 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 712 mg, Sugar 22.7 g

CRUNCHY ASIAN COLESLAW



Crunchy Asian Coleslaw image

This Asian-style coleslaw is quite impressive, but the prep time is a mere 15 minutes-thanks to ramen noodle soup mix and toasted sesame dressing.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 9 servings, 1 cup each

Number Of Ingredients 6

1/2 cup KRAFT Asian Toasted Sesame Dressing
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (12 oz. each) coleslaw blend (cabbage slaw mix)
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup sliced almonds, toasted

Steps:

  • Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
  • Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
  • Add dressing mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

ASIAN COLE SLAW WITH SEARED SCALLOPS



Asian Cole Slaw with Seared Scallops image

Categories     Salad     Shellfish     Vegetable     Scallop     Bon Appétit

Yield Serves 2

Number Of Ingredients 11

2/3 cup Chinese pea pods, trimmed
2 cups finely sliced savoy cabbage
2 cup mung bean sprouts
1/2 small red bell pepper, sliced
1 small pickling cucumber, quartered, sliced
1 green onion, sliced
2 tablespoons chopped fresh cilantro
Ginger Dressing
14 sea scallops
1 teaspoon soy sauce
2 teaspoons vegetable oil

Steps:

  • Place pea pods in heavy small skillet. Add enough water to cover pea pods. Boil 30 seconds. Drain. Rinse under cold water to cool. Drain and pat dry.
  • Combine cabbage, bean sprouts, bell pepper, cucumber, green onion, cilantro and pea pods in medium bowl. Add dressing and toss well. (Can be prepared 2 hours ahead. Refrigerate.)
  • Divide cole slaw between plates, mounding slightly in center. Combine scallops and soy sauce in small bowl. Heat oil in heavy medium skillet over high heat until almost smoking. Add scallops to skillet and cook 30 seconds. Turn scallops and continue cooking until scallops are golden brown on top and bottom and just cooked through, about 20 seconds longer. Divide scallops between plates, arranging decoratively around coleslaw.

Tips:

  • For a more authentic Chinese coleslaw, use a mandoline or sharp knife to thinly slice the cabbage and carrots. This will help the vegetables absorb the dressing better.
  • If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar. However, rice vinegar has a milder flavor that is better suited to this salad.
  • You can add other vegetables to this salad, such as shredded broccoli, bell pepper, or snap peas. Just be sure to adjust the amount of dressing you use accordingly.
  • This salad can be made ahead of time and stored in the refrigerator for up to 3 days. However, the cabbage will soften slightly over time, so it's best to serve it fresh.

Conclusion:

Asian salad coleslaw, also known as Chinese coleslaw light, is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy salad, give this Asian salad coleslaw a try. You won't be disappointed!

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