A delightfully light and fresh take on traditional coleslaw, this Asian-inspired coleslaw is sure to become one of your family’s favorite side dishes! The mayonnaise-free coleslaw is made with a colorful array of vegetables, dotted with fresh coriander, parsley and toasted sesame seeds then drizzled with a tangy, tart and sweet dressing. Yum!
If you’re after a salad that actually gets eaten at the dinner table, you’ve just found it. This Asian-inspired coleslaw is crunchy, colourful and completely mayo-free (hallelujah!). I love a good coleslaw, but sometimes the mayonnaise just makes it feel a bit too rich—so this version, which feels light and fresh but still full of flavour, is an absolute godsend.
You can keep it simple with just cabbage and carrots, or throw in a little grated beetroot if you’re feeling fancy. And the toasted sesame seeds? Don’t skip them—they give it that Asian taste! It’s best served fresh, but you can definitely prep the veggies ahead of time and just dress it when you’re ready to eat.
Prep Ahead Notes
- You can slice all your veggies up to 24 hours in advance—just store them in an airtight container in the fridge.
- Make the dressing ahead too and keep it in a little jar. Give it a shake before using.
- Toast the sesame seeds and keep them in a small airtight container so they stay crisp.
- Only mix everything together right before serving to keep that lovely crunch!
If you loved this salad, you will also enjoy these tasty salads:
Bianca’s Broccoli Salad
Edamame Salad
Chickpea Salad with Peanut Ginger Dressing
Warm Butternut and Beetroot Salad
Bacon and Broccoli Salad
Asian Coleslaw with Apple Cider Vinegar Dressing (No Mayo)
Prep Time: 20 minutes- Total Time: 20 minutes
Yield: 6–8 servings 1x
Print Recipe
Pin RecipeDescription
This Asian-inspired coleslaw is a light, mayonnaise-free side dish featuring a mix of green and red cabbage, carrots, and optional beetroot, topped with fresh herbs and toasted sesame seeds. A tangy dressing made with apple cider vinegar, olive oil, Dijon mustard, and honey makes you want to eat this salad for breakfast, lunch and dinner! Best served fresh.
Ingredients
Coleslaw
- 1 ½ cups green cabbage, thinly sliced
- 1 ½ cups red cabbage, thinly sliced
- 2 large carrots, peeled and thinly sliced
- 1 uncooked beetroot, thinly sliced (optional)
- ½ cup fresh coriander, chopped
- 2 tablespoons sesame seeds, toasted *
- ¼ cup parsley for garnishing (optional)
Dressing:
- ¼ cup apple cider vinegar dressing
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons honey (runny)
- Salt and freshly cracked black pepper to taste
Instructions
- In a large salad bowl, combine the cabbage, carrots, beetroot and coriander. Toss until evenly combined.
- In a small measuring jug combine the dressing ingredients together and mix with a small whisk or fork.
- Just before serving, drizzle with half the amount dressing and mix to combine. Sprinkle with toasted sesame seeds and chopped parsley.
- Best eaten on the day but can keep for up to 2 days in the fridge.
Notes
* To make toasted sesame seeds, place in a small saucepan or pot over medium-high heat for 2-3 minutes or until sesame seeds have browned beautifully.
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