This colorful vegan Asian slaw is crunchy, cool and packed full of flavor. This creamy slaw is an easy way to eat your daily dose of veggies and enjoy them too!
This asian slaw is vegan, gluten free and has an oil free option. It is packed full of antioxidants and nutrients from the colorful array of vegetables. Slaws are a great way to use up vegetables that you have in your fridge, so get creative with what you already have on hand. Serve this slaw alone, as a side dish or on top of tacos, rice bowls and more!
What is Asian Slaw Made Of?
Asian slaw is made of grated and chopped raw vegetables.
- Cabbage – I like red because it adds color, but you can also use green, or a mixture of both! Cabbage is a traditional slaw ingredient and the main star in most slaws, this one included.
- Carrots – grated carrots add color and texture.
- Cucumber – chopped cucumber adds color and a cool refreshing crunch.
- Bell Pepper – you could use any color bell pepper here. But, if you’re sensitive to nightshades you can omit this or add another veggie in its place.
- Seaweed – seaweed adds a mild fishy flavor to this slaw. This is an optional ingredient. You can use nori or seaweed snacks which can be crumbled over the top right before serving.
- Sesame seeds – sesame seeds finish this dish along with the seaweed.
- Dressing – blend the cashews, ginger, lime juice, coconut aminos and sesame oil together. If you are avoiding oils you can omit the sesame oil or add a couple teaspoons of sesame seeds in its place. If you can’t have tree nuts, sunflower seeds can be used in place of the cashews.
How to Make Asian Slaw
Begin by preparing all of your veggies. Shred the coleslaw, grate the carrots and chop the cucumbers and bell peppers. Add to a large bowl and set aside.
Next, combine all the dressing ingredients in a blender and blend until completely smooth. Scrape down the sides a few times during blending to remove any debris. Blending may take a couple minutes if you have a high powered blender and up to 8 minutes in a regular blender. If not using a high powered blender, soaking cashews in boiling water for 15 minutes before blending will allow the cashews to blend more easily.
If you are eating this right away, pour the dressing over the prepared vegetables and toss to combine. Right before serving add the seaweed and sesame seeds.
Can Vegan Asian Slaw Be Made Ahead of Time?
If you are making this ahead of time, chill the vegetables and dressing separately in the refrigerator. When you are ready to serve, stir a little water into the dressing to loosen it up and make it pourable. Next, toss the dressing with the vegetables and top with seaweed and sesame seeds right before serving.
What Should I serve with Asian Slaw?
Serve vegan Asian slaw as a side with:
- Thai Coconut Soup
- Thai Peanut Noodle Salad
- Grilled Portobellos
- Wrap it in gluten free tortillas with baked tofu
Vegan Asian Slaw with Creamy Ginger Dressing
- 1/2 head red cabbage shredded or thinly sliced*
- 2 large carrots grated*
- 1 red bell pepper chopped
- 1 large cucumber quartered and sliced
- 1 tablespoon sesame seeds
- 1 package seaweed snacks or 1 nori sheet
- 1/3 cup cashews soaked**
- 1 tablespoon lime juice
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon sesame oil optional***
- 1 tablespoon ginger chopped
- Prepare all of your veggies for the slaw. Shred the cabbage, grate the carrot and chop the cucumber and pepper. Add to a large bowl and set aside.
- Add all dressing ingredients to a blender and blend until smooth, scraping down the sides a couple times. If you are not using a high powered blender this may take 5-8 minutes. Be patient and blend until completely smooth. Taste and adjust seasonings as desired.
- If you are eating this right away, pour the dressing over the prepared vegetables and toss to combine. Right before serving add the seaweed and sesame seeds.
- Make Ahead: If you are making this ahead of time, chill the vegetables and dressing separately in the refrigerator. When you are ready to serve stir a little water into the dressing to loosen it up and make it pourable. Toss the dressing with the vegetables and top with seaweed and sesame seeds right before serving
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