This Asian coleslaw with miso sesame dressing is a simple but delicious salad that makes for the perfect side dish! It’s crunchy, bright, fresh, and so easy to make. Dressed in a savory miso sesame dressing, this coleslaw is full of flavor!

Need an easy side dish for dinner or something you can make a huge batch of for a potluck or party? This Asian coleslaw with miso sesame dressing is the perfect dish you can can whip up in under 20 minutes!

Overhead view of a large plate of asian coleslaw. A bowl of salad dressing, toasted sesame seeds, napkin, and another bowl of salad on the side.

Why You’ll Love This Recipe

Like traditional coleslaw, this Asian styled one goes with everything! Serve it with salmon, chicken, beef, and more!
It’s so easy to make! The most tedious part is probably shredding the cabbages but I used a mandoline slicer which made that part a breeze.
It’s so favorful and is a nice change in flavor profile when it comes to traditional coleslaw or slaw you get some a bag!

Ingredients You’ll Need

Ingredients needed to make asian coleslaw.

cabbages — I’m using a combination of green cabbage and purple cabbage. I like using both because it’s visually nice to have an assortment of color. Feel free to just use one or another!
carrot — one or two carrots add a nice sweet flavor to the coleslaw.
green onions — I love the fresh, sweet flavor that green onions add. I use from root to tip.
miso-sesame dressing — for this, you’ll need toasted sesame oil, rice vinegar, soy sauce, honey, miso paste, minced garlic, grated ginger, and toasted sesame seeds. You can also swap the honey for maple syrup.

How to Make Asian Coleslaw

Set of two photos showing shredded cabbage and shredded red cabbage added to a bowl.

Add the shredded green and purple cabbage to a large serving bowl.

Set of two photos showing the two cabbages tossed and then shredded carrots and chopped green onions added on top.

Toss well to mix the two cabbages together and then add the carrots and green onions.

Set of two photos showing slaw ingredients tossed to combine and miso sesame salad dressing held in front.

Toss well to combine and pour the salad dressing on top. Toss until everything is evenly coated in the miso sesame dressing.
Serve immediately or let chill in the fridge until ready to enjoy.
Optional: garnish with additional roasted sesame seeds.

Recipe Tips and Notes

To easily shred the cabbage, start by removing the core by cutting the cabbage in half and slicing a V shape at the base where the core is. Then, lay it cut-side down on the cutting board and start slicing thin slices. You can also use this really cool cabbage slicer. I got one while in Japan and it’s great for shredding my cabbages! (Check out my post on how to cut romaine lettuce to see what the core of the veg looks like if you’re unsure.)
For the carrots, I like to use this julienne peeler for beautiful long strands if I don’t want to manually slice the carrot or use a box grater.
I add toss the vegetables together in batches as I want to make sure everything is evenly tossed. If I add everything at once, I find that the bottom tends to be heavy on whichever cabbage I add to the bowl first. If making a super large batch (double or more this recipe), I’ll mix together half with the salad dressing before adding the rest of the coleslaw to ensure everything is evenly combined and coated.

Variations

Additional vegetables you can add include red bell peppers, cucumbers, and broccoli!
Want to make this into a meal? Incorporate from shredded chicken.
Add to add additional crunchy textures? Crispy shallots, nuts, or crispy onions make for a tasty addition.
I use toasted sesame seeds but you can also add some black sesame seeds for a contrasting color.

Angled view of a large plate of asian coleslaw.

Make Ahead Tips

Ingredients: you can cut cabbages and carrot ahead of time and store them in the fridge for a day in advance. You can also prepare the salad dressing a day or two ahead of time.
Salad: You can prepare the salad for up to 3 days in advance. This Asian coleslaw actually tastes better the day after you make is, giving the salad dressing time to meld with the vegetables!
Always make sure to use an airtight container!

Asian Coleslaw Recipe

This Asian coleslaw with miso sesame dressing is a simple but delicious salad that makes for the perfect side dish! It's crunchy, bright, fresh, and so easy to make. Dressed in a savory miso sesame dressing, this coleslaw is full of flavor!

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Prep Time: 15

Total Time: 15

Servings: to 8 servings

Ingredients

¼ head green cabbage, shredded (approximately 500 grams)
¼ head purple cabbage, shredded (approximately 500 grams)
1 to 2 carrots, peeled and julienned
5 stalks green onions, sliced

Miso Sesame Dressing

4 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons soy sauce, low sodium
1 tablespoon honey , or maple syrup
2 tablespoons white miso paste
1 clove garlic, minced
1 teaspoon grated ginger
1 teaspoon toasted sesame seeds

Instructions

For the Salad Dressing

In a bowl, mix together the toasted sesame oil, rice vinegar, soy sauce, honey, miso paste, garlic, ginger, and sesame seeds. Set aside.

For the Asian Coleslaw

Add the shredded green and purple cabbage to a large salad bowl and toss to combine.
Add the carrots and green onions to the cabbage and toss to combine.
Add the salad dressing and toss until evenly coated. Garnish with additional toasted sesame seeds if desired.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Salad, Side Dish

Cuisine: Asian

Nutrition Disclaimer

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