Asian Coleslaw 

aaaaAsian Coleslaw

In the summer, nothing goes better with grilled chicken or seafood than a crunchy, cold, slaw type salad.  The heavy char from the grilled food is a great contrast for a zippy and crisp coleslaw.  This isn’t the kind I would use with pulled pork (another favorite of mine is this one). 

This salad gets is flavor from lots of fresh lime juice and zest, rice wine vinegar, toasted sesame oil (!), and 2 packages of dry ramen noodles and the seasoning packets.  Classy, right? 

You can make this up to 1 day in advance, and it’s best after it has set in the fridge for about 2-4 hours.  This is a lot healthier than regular coleslaw because there is no mayo (and just a trace amount of oil and sugar).  It’s not spicy at all, so the kids will probably even love it.


Total Time:  15 minutes (plus 2-4 hours set time)

Serves: 8-10

Difficulty Level:  Easy



2 bags of tricolor coleslaw mix

4 scallions, sliced thin (white and green parts)

1 red bell pepper, small diced

½ cup chopped fresh cilantro

2 packages of dry ramen plus seasoning packets (Oriental flavor)

¼ cup rice wine vinegar

3 limes, zested and juiced

2 tablespoons toasted sesame oil

2 tablespoons sesame seeds

1 tablespoon white sugar



  1. Mix all ingredients together in a large bowl. Let the salad come together in the fridge for 2-4 hours (up to overnight).
  2. Garnish with extra sesame seeds and cilantro. Serve cold.