Asian Inspired Coleslaw – Whole30 and Paleo friendly. A quick and easy side dish that will pair perfectly with any Asian inspired dishes.
I feel like coleslaw gets a bad rep sometimes because we think of soggy cabbage doused in some kind of dressing. I didn’t like it growing up, but when I started making my own, I’ve become a big fan of coleslaw like my sweet and spicy coleslaw. I like mine light on the dressing so that the veggies are still crunchy like this Asian inspired coleslaw.
I created this recipe because I needed something to pair perfectly with Nom Nom Paleo’s Wonton Meatballs –which I always have stashed away in my freezer because it’s delicious and you should make it as soon as possible. I wanted something light and fresh but also wanted it to fit the flavor profile of the wonton meatballs recipe.
The dressing of this Asian inspired coleslaw is inspired by my spicy almond butter stir fry sauce that would also make a great dressing. It’s great on any kind of veggies (especially crunchy veggies), and you can always make a double batch to use for later.
This recipe is also great because you don’t have to turn on your stove to make it. So if you’re experiencing a heatwave in your area like I am, this is the perfect side dish for you. It’s perfect for meal prep because it’s just as delicious cold as it is warmed up.
If you’re going to meal prep, I recommend using a broccoli coleslaw mix because they hold up better, but if you’re using a cabbage based coleslaw mix, make the dressing and then mix it with the coleslaw mix when you’re ready to eat it. Again, no one likes soggy cabbage and other veggies. It pairs perfectly with any kind of protein, especially if it’s Asian inspired. I hope you enjoy this side dish as much as I do!
Asian Inspired Coleslaw
- 1 12 oz bag of coleslaw mix (I used Trader Joe’s broccoli & carrot coleslaw mix)
- ¼ cup coconut aminos
- 3 tbsp rice wine vinegar
- 2 tbsp almond butter
- 1 tbsp fish sauce
- 1 tbsp black sesame seeds
- 1 tsp sesame oil
In a bowl, mix together coconut aminos, rice wine vinegar, almond butter, fish sauce, black sesame seeds, and sesame oil together. Whisk until almond butter is smooth and well combined with everything.
Place coleslaw mix in a large bowl and coconut aminos mixture onto the coleslaw.
Mix until everything is coated, and then garnish with extra black sesame seeds.
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