Asian Cabbage Coleslaw

Yep. We got more cabbage.  And there was no way I’d make cabbage casserole again… ugh.  So I decided on coleslaw.

I chose this recipe because it doesn’t have mayonnaise (which actually kinda creeps me out… and it’s gross, I think).  And it was good- not the best, but a good alternative to mayo.  Cody liked it too, but recommended increasing the sugar to 2-3 tb.  I thought we had too much cabbage compared to the amount of sauce, but that would be easily fixed. Enjoy!

Asian Cabbage Coleslaw

Slightly adapted from Prevention RD


  • 1 small red or green cabbage, thinly sliced or shredded
  • 2 carrots, shredded
  • 1/2 cucumber, diced
  • 1/2 c cilantro, chopped
  • 1/4 c red onion or beets, minced (optional)
  • 1/4 c extra virgin olive oil
  • 1/4 c rice vinegar
  • 1 1/2 tb sugar
  • 1 1/2 tb low sodium soy sauce (check the label if gluten matters to you)
  • 2 cloves garlic, minced
  • 1 serrano chile minced, or 1/8-1/4 tsp dried crushed red pepper
  • 2 scallions, chopped (I left them off)
  • 1/2 c slivered almonds


  • In a large bowl, toss together cabbage, carrot, cucumber, cilantro and red onion.
  • In a separate bowl, whisk together olive oil, vinegar, sugar, soy sauce, garlic, and pepper.  Stir into slaw ingredients.
  • Garnish with scallions & almonds before serving.

2 thoughts on “Asian Cabbage Coleslaw

  1. Pingback: “Amish” Coleslaw | Cooking Sugar

  2. Why on one post for Asian coleslaw you, and I quote say ” even Cody liked it” then on you put for Amish coleslaw refer back to the Asian coleslaw and again I quote, say ” Cody did not like it”. Just wondering, really confusing.

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