Asian Coleslaw
- Sara
- 8 minutes ago
- 2 min read
Bright, creamy Asian Coleslaw that sings with contrast: a velvety, tangy dressing that balances a touch of sweetness with a warm, spicy ginger kick, tossed through a mountain of crisp cabbage so every bite snaps and refreshes. Toasted sesame seeds add a nutty crunch and a whisper of umami, while thinly sliced scallions and red bell peppers brighten the whole bowl—perfect as a lively side, or a crunchy topping for salmon or veggie burgers.
This creamy Asian Coleslaw keeps things gut‑friendly: green and red cabbage is low‑FODMAP at about ¾ cup raw, and a bright hit of fresh ginger not only adds spicy sweetness but also helps digestion and reduces bloating. Mixing in carrots, green onions, and red bell peppers allows you to have a cup of this slaw while staying low-FODMAP. Using a vegan mayonnaise, such as Vegenaise, makes this side dish vegan as well!
Being from the Pacific Northwest, a lot of our foods were infused with Asian influences. I love this version of coleslaw, as it combines the best of two of my favorites: creamy decadence and Asian umami coming from sesame, a touch of soy (coconut aminos used here), and the big hit of ginger. A touch of sweetness from maple syrup balances all the flavors. A wonderful side dish on its own, I actually created this slaw as a topping for my Salmon Burger Sliders, also inspired by my Seattle roots.
This Coleslaw is simple and quick to make, especially if you can source pre-packaged coleslaw mix at your local store. Cabbage and carrots are heartier than leafy greens, so these packaged mixes will keep for a bit longer than other salad mixes. Be sure to check the ingredients and avoid packages with pre-made dressings.
If you make this vegan, low-FODMAP recipe, please rate it five stars ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so other readers can find it more easily.
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