Crunchy Asian Slaw

Crunchy Asian Slaw | My Engineered Nutrition

I've never been a huge fan of coleslaw. First off, I don't really like mayonnaise all that much and secondly, it usually doesn't have any sort of texture - basically a creamy, mushy mess. Some people dig it...I am not one of those people. I DO however LOVE this Crunchy Asian Slaw!

Crunchy Asian Slaw | My Engineered Nutrition

In my opinion, vinegar based coleslaw is far superior to mayonnaise based. I also think having a crunch and texture to your coleslaw makes a world of difference. The combination of red cabbage, napa cabbage, carrots and scallions with a dressing made from rice vinegar, sesame oil and lime juice is my definition of a good slaw.

Crunchy Asian Slaw | My Engineered Nutrition

This slaw is fantastic just on its own OR you could served it as a side with my Seared Ahi Tuna.  Need a bright and colorful dish to bring to a party or friend's barbecue? This is a great option! Its quick and easy. I love meals like this because they are delicious, filling and still an excellent healthy meal choice. Could you say the same after eating your traditional mayo-based coleslaw? 

Crunchy Asian Slaw | My Engineered Nutrition

Crunchy Asian Slaw

Cook Time: 15 minutes

Servings: 5 cups


For the slaw:

  • Red cabbage, 3.5 cups shredded 
  • Napa cabbage, 1.5 cups shredded
  • Carrots,1 cup shredded
  • Scallions, 3 sliced
  • Cilantro, 1/4 cup chopped
  • Sesame seeds, optional for garnish

For the dressing:

  • Lime, 1 oz juiced
  • Sesame oil, 1 tbsp
  • Rice Vinegar, 2 tbsp
  • Coconut Aminos, 1 tbsp (you could sub for soy sauce if you don't have coconut aminos)
  • Sunflower butter, 1 tbsp (you could sub almond or peanut butter here as well)
  • Ginger, 1/2 tsp grated
  • Garlic, 1/4 tsp chopped


  1. Mix together ingredients for the dressing. 
  2. Combine all ingredients for the slaw (except for sesame seeds) in a large mixing bowl and toss with the dressing.  Plate and garnish with sesame seeds.

Nutritional info (1 serving, approximately 1 cup)

85 Calories - 2 g Protein, 9 g Carbs, 4.5 g Fat

Posted on August 20, 2015 and filed under Recipes, Vegetables/Sides.