Asian-Style Cole Slaw

Asian Cole Slaw

My friend Marie made this raw cole slaw for us when we stayed with her and her family in Marin County last fall, and I just loved it.  A lovely, healthy take on the mayonnaise-laden slaws of my youth!  Because the cabbage and carrots stay crunchy for days, I keep this salad made up and at the ready in the fridge for when I need a satisfying snack between meals.

Tools needed: 
big bowl, whisk
20 minutes
1 small head of cabbage, shredded or chopped
1 cup shredded carrots
1/4 cup fresh parsley, chopped
2 tbs sesame seeds, for topping
For the dressing:
1/4 cup sesame oil, untoasted
1 tbs agave syrup
2 tbs rice vinegar
salt and pepper to taste
  1. Mix cabbage, carrots, and parsley together in a large bowl.
  2. Whisk oil, vinegar, and agave together in a small bowl.
  3. Drizzle dressing over veggies and mix in until thoroughly coated.
  4. Serve sprinkled with sesame seeds just prior to serving.



Hi Lisa, I hope you're doing well and having fun wherever you are.  I just want to say that since I had your Asian Slaw at Bunco, I have been making/eating it almost daily.  So yummy.  Thank you.  I love your website.

Hey Barbara!

girlbert's picture

Thank you!  I'm glad you found it.  The tropical bean salad I just put on is pretty yummy, too.

Hope to see you soon!


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