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Asian-Inspired Coleslaw

A large and small bowl, each filled with Asian-inspired coleslaw, with a small cup of soy sauce on the side.
Ross Dobson's Asian-inspired coleslaw has all the fresh ingredients that you associate with Southeast Asian food—Napa cabbage, cilantro, chiles, mint, rice vinegar, and sesame oil. A light dressing and crisp ingredients make this coleslaw different from others you've tried in the past.
Ross Dobson

Prep 25 mins
Total 25 mins
6 servings
164 kcal


For the dressing

  • 4 tablespoons unseasoned rice vinegar
  • 4 tablespoons light soy sauce or tamari
  • 1 tablespoon granulated sugar
  • 4 tablespoons olive oil
  • 2 tablespoons toasted sesame oil

For the salad

  • 1 pound 5 ounces Chinese (Napa) cabbage* finely shredded
  • 2 scallions finely sliced on the bias
  • 1 small bunch fresh cilantro coarsely chopped
  • 1 small bunch fresh mint coarsely chopped
  • 3/4 oz fresh dill coarsely chopped
  • 2 large green chiles such as serrano or jalapeno, finely sliced and seeded, if desired


Make the dressing

  • In a medium bowl, combine the vinegar, soy sauce, and sugar and stir until the sugar has dissolved. Stir in olive and sesame oils.

Make the salad

  • Put the cabbage into a large bowl. Pour half of the dressing over the cabbage and use your hands to toss the cabbage around at the same time as crunching it between your hands. This will soften the cabbage.
  • Stir through the scallions and half each of the cilantro, mint, dill, and green chile.
  • Serve with the remaining herbs and chile scattered over the top and the remaining dressing in a bowl on the side.


*What can I substitute for Napa cabbage? 

If you don't have Napa cabbage, or just want to use something else, you can substitute an equal amount of bok choy. Napa cabbage is a lighter shade of green but they're very closely related so it's a perfect substitute. Regular or baby bok choy is fine—use whichever you prefer. Another alternative is green cabbage.