Asian Coleslaw with Ginger Soy Dressing Recipe

  • Yield:

    8 to 10 servings

  • Total Time:

    20 mins

  • Prep Time:

    20 mins

  • Cook Time:


  • Asian Coleslaw
  • 1 bag (16 ounces) coleslaw mix
  • 1 cup thinly sliced (lengthwise), snow peas
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced green onions (cut on the diagonal)
  • 1/2 cup minced fresh cilantro
  • 1 red bell pepper, sliced in matchstick size strips
  • Garnish with peanuts, if desired
  • Ginger Soy Dressing
  • 1/2 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon sesame oil, optional
  • 1/2 cup Mazola® Corn Oil
  • 1 teaspoon whole white sesame seed


  1. Step 1) Combine Asian Coleslaw ingredients in a large mixing bowl.
  2. Step 2) For the dressing, whisk rice vinegar with soy sauce, brown sugar, ginger, garlic and sesame oil in a medium size bowl. Continue to whisk and gradually drizzle in oil. Pour dressing over coleslaw and toss to coat. Sprinkle with sesame seeds and serve immediately.
  3. Serving Suggestions:
  4. Garnish with additional minced green onion, fresh minced cilantro and chopped honey roasted peanuts,if desired.
  5. For a special presentation, top this beautiful salad with quick-fried rice noodles:
  6. Break 2 ounces of thin rice noodles into 2 batches. Place a double layer of paper towels on a plate. Heat 1-inch of canola oil in a large saucepan to 350°F. Add one batch of the noodles to the hot oil and cook until they puff up and whiten, about 5 seconds. Use a slotted spoon to transfer to the paper towels to drain. Repeat for the remaining noodles.