Asian Sesame Slaw

I’ve never been a mayo-based, creamy coleslaw kind of a girl. I’ll eat it, but it’s not something I would make myself. Not that there’s anything wrong with it, I just prefer a lighter, vinegar or citrus-based slaw. It’s so easy to make, and it always tastes so light, fresh and healthy.   Coleslaw is a great way to get in those cancer fighting cruciferous vegetables like cabbage or broccoli. It’s also perfect to make in the summer, because it’s quick and easy, no cooking involved, and it goes so well with grilled food, especially these Cranberry-Asian BBQ Chicken Sandwiches.

I love the Asian Sesame flavors and all of the bright colors in this slaw. Cabbage is one of those super-healthy vegetables most of us don’t eat very regularly. It’s famous (or infamous) for sulfur-based compounds called Glucosinolates, which give the vegetable its sulfur odor and bitter taste. Glucosinolates also slow the growth of cancer tumors, AND they have the ability to make cancer cells self-destruct.   So cabbage (or any cruciferous vegetables) is kind of a good thing to include in your diet.

If you’re making this slaw for a crowd, it’s worth it to buy whole heads of cabbage and slice it yourself. Otherwise, use the precut bagged cabbage, or even the broccoli slaw and make as much as you need. Feel free to vary the type of cabbage to your liking.

Fish sauce is available in the Asian section of your supermarket.  It really adds a nice saltiness and complex flavor.


Asian Sesame Slaw|Craving Something Healthy

Asian Sesame Slaw

A tasty cole slaw with Asian flavors
5 from 1 vote
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Course: Side Dish
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 142kcal



  • 3 tablespoons sesame oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 3 tablespoons fresh orange juice
  • dash of fish sauce or more to taste
  • kosher salt to taste


  • 3 cups sliced green cabbage
  • 3 cups sliced red cabbage
  • 1 medium red pepper seeded and sliced thin
  • 3 scallions sliced thin (the long way)
  • ¼ cup fresh cilantro chopped
  • cup toasted sunflower seeds


  • Whisk all dressing ingredients together in a measuring cup or small bowl.
  • Mix all vegetables together in a large mixing bowl and toss with dressing to coat. Cover and chill for 30 minutes up to 3 hours. Add sunflower seeds and any salt if necessary before serving.


Store leftovers in an airtight container in the refrigerator. The slaw will be less crisp the next day, so it tastes best when served the same day.


Serving: 1g | Calories: 142kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 137mg | Potassium: 305mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1277IU | Vitamin C: 69mg | Calcium: 48mg | Iron: 1mg
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