chinese coleslaw recipe
The Best chinese coleslaw recipe
What I love most about this recipe is how it’s versatile. It’s great for meal prep, too, because it keeps well in the fridge for days, and you can always adjust the dressing to taste. The crunch from the cabbage and carrots is satisfying, and the dressing cuts through the richness of heavier dishes, making it a perfect pairing for grilled meats, tacos, or even just as a standalone snack. Plus, it’s packed with fiber and vitamins—no one has to worry about it being “just a salad” because it’s actually a little something extra. It’s the kind of dish that feels like a little love in a bowl, and that’s why it’s always a go-to for me.
Classic Chinese Coleslaw
A refreshing, tangy coleslaw with a sweet-and-sour dressing that balances crisp cabbage and carrots. Perfect for appetizers, sides, or a light lunch.
🥘Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded carrots
- 1/2 cup rice vinegar
- 2 tbsp granulated sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
👨🍳Directions
-
1
Shred the green cabbage and carrots finely using a box grater or food processor. Rinse briefly to remove any bitterness if needed. -
2
In a large bowl, combine the shredded cabbage and carrots. Add rice vinegar, sugar, soy sauce, and sesame oil. Mix well until everything is evenly coated. -
3
Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes to allow flavors to meld. Stir gently before serving.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chinese Coleslaw Works
❓ Frequently Asked Questions About Chinese Coleslaw
Can I substitute mayo for sour cream in this recipe?
Yes, you can use mayo as a substitute for sour cream in this recipe, but the texture and slight tanginess of sour cream will be lost. For best results, use a high-quality mayo and reduce the amount slightly (about 1 tablespoon less) to compensate for its neutral flavor.
What if I don’t have a mandoline slicer for the cabbage?
No mandoline is needed! Shred the cabbage by hand using a sharp knife and a firm motion. For even slices, roll the cabbage tightly before cutting. A food processor with a shredding attachment can also work well.
How long can I store the coleslaw before it gets too soft?
Freshly made coleslaw stays best in the refrigerator for 3 to 4 days, though it may soften slightly over time. For longer storage, press out excess moisture with a clean towel before wrapping in plastic wrap or storing in an airtight container.
Can I add other vegetables besides carrots?
Absolutely! For variety, you can swap in bell peppers, red onions, cucumbers, or even corn kernels. Just adjust the dressing slightly to balance flavors—add a pinch of sugar or a splash of vinegar if needed.
Why does the coleslaw taste bland compared to store-bought versions?
Homemade coleslaw often lacks the tang and sweetness of commercial versions because store-bought dressings contain stabilizers and preservatives. To enhance flavor, try adding a pinch of sugar, a dash of apple cider vinegar, or a sprinkle of smoked paprika to the dressing.
