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Crunchy Asian Coleslaw Recipe
Crunchy Asian Coleslaw Recipe photo by Taste of Home

Crunchy Asian Coleslaw Recipe

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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
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

Nutritional Facts

1 cup equals 65 calories, 2 g fat (trace saturated fat), 0 cholesterol, 120 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1 starch.


  1. In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Yield: 2 servings.
Originally published as Crunchy Asian Coleslaw in Taste of Home August/September 2011, p45

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Reviewed 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."

Reviewed Jan. 28, 2014

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

Reviewed Aug. 3, 2011

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

Reviewed 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."

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