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Crunchy Asian Coleslaw

This flavor-packed twist on traditional creamy coleslaw makes a perfect complement to the Thai shrimp. The light, tangy vinaigrette enhances the fresh flavors of the veggies.—Erin Chilcoat, Smithtown, New York
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings


  • 1 cup shredded Chinese or napa cabbage
  • 1/2 cup sliced water chestnuts, chopped
  • 1/2 small zucchini, julienned
  • 2 tablespoons chopped green pepper
  • 4-1/2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • Dash crushed red pepper flakes


  • In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In another small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour.
Nutrition Facts
1 cup: 65 calories, 2g fat (0 saturated fat), 0 cholesterol, 120mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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Average Rating:
  • sgronholz
    Oct 30, 2020

    This recipe is amazing! I substituted my regular, homegrown cabbage for the Chinese cabbage, which worked just fine. The dressing is fantastic and I can't wait to make this version of coleslaw again.

  • abbasgael
    May 12, 2018

    No comment left

  • randcbruns
    Mar 4, 2015

    I like to make this when we need a change from the classic cream coleslaw. We change up the veggies from time to time depending on what we have on hand. Napa cabbage is the key.

  • Joscy
    Jan 28, 2014

    Not fan of heat in red pepper in this, so will just leave out OR add dried herb inbstead.

  • stefanier
    Aug 3, 2011

    Excellent with all foods, had with Thai and Good old American Hamburgers

  • cindytanner
    Jul 23, 2011

    I am usually not a big fan of coleslaw, but this one is not as sweet as so many of them are. Just the right amount of heat, absolutely delicious, no guilt savory slaw! Got raves from my asian food loving Daughter! Will keep this recipe handy.