Chinese Coleslaw

Chinese coleslaw may not be traditional, but our recipe gives a slight nod to Chinese pickled cabbage and other salad-like dishes. The main ingredient is crisp, mild-flavored and slightly sweet napa or Chinese cabbage, which is more tender than typical green cabbage. The large, oblong-shaped heads feature tightly packed, crinkly, ruffled, pale green leaves on thick, wide, white stems. The inner leaves are a pale yellow.

When tossed with shredded carrots, water chestnuts, green onions, and a sweet and vinegary dressing that’s punched up with ginger, soy sauce and sesame oil, Chinese coleslaw is a perfect complement to burgers or barbecue ribs. Along with a swipe of Sriracha mayo, it makes a perfect topper on fried chicken sandwiches.

Ingredients for Chinese Coleslaw

• Cabbage: Look for a heavy, solid head of napa cabbage with unblemished leaves. (Be careful; bok choy is also sometimes referred to as Chinese cabbage.) Shredded or chopped green cabbage also works in a pinch.
• Carrots: Shredded carrots add a pop of color and some sweetness to the coleslaw.
• Green onions: We cut green onions into 1-inch batons for more texture. They have a peppery, oniony flavor and provide color. Smaller, slender green onions are sweeter and more delicate than larger ones.
• Water chestnuts: Canned sliced water chestnuts provide a nice crunchy texture to the filling. Fresh water chestnuts—if you’re lucky enough to find them at your local Asian market—are sweet and nutty and worth the extra work of cleaning them. If you can’t find water chestnuts, jicama is a good substitute. You can also use Asian pears or apples in a pinch.
• Sesame seeds: Toasting brings out the nutty flavor and crunchiness of sesame seeds. If you buy them raw, toast them in a dry skillet over medium heat, stirring occasionally, until they’re golden and fragrant. Watch them carefully, as they can turn from golden to burnt very quickly. You’ll get a better bang for your buck by buying bags or canisters of sesame seeds at an Asian market. You can even find them pre-toasted. Storing sesame seeds in the freezer will help prevent them from turning rancid.
• Dressing: This sweet and tangy dressing includes regular players like vegetable oil, sugar, salt, pepper and white wine vinegar. Asian flavors come from ground ginger, soy sauce and toasted (or roasted) sesame oil, which brings a rich, nutty fragrance. We like to use reduced-sodium soy sauce to keep the salt content in check.
• Cilantro: Minced cilantro adds a fresh, herbaceous flavor to the dressing. The tender stems are full of flavor—give them a rough chop and add them to the salad for pops of brightness. If you’re not a cilantro fan, feel free to skip it.

Directions

Step 1: Combine the vegetables

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Toss the cabbage, carrots, green onions, water chestnuts and sesame seeds to combine.

Editor’s Tip: To core the cabbage, cut the cabbage lengthwise into quarters. Make diagonal cuts on both sides of the stems to remove the core.

Step 2: Make the dressing

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In a small bowl, whisk the vegetable oil, sesame oil, sugar, cilantro, salt, pepper, ground ginger, vinegar and soy sauce.

Editor’s Tip: Make a double batch and store it in an airtight container like a mason jar to use another time. Shake it well before using.

Step 3: Dress the coleslaw mixture

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Pour the dressing over the cabbage mixture and toss to coat.

Step 4: Refrigerate

Cover and refrigerate the coleslaw for two hours. Toss it again before serving it.

Editor’s Tip: Letting the coleslaw sit allows the flavors to meld. It’s still great served immediately if you’re short on time. If you made extra, add a bit more dressing if desired.

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Chinese Coleslaw Variations

• Make it crunchier: We like to add crushed instant ramen noodles to our salads and slaws for extra crunch. (Check out our recipes for ramen noodle salad, sesame and almond slaw, soy-ginger ramen slaw and ramen coleslaw.) Mix the noodles into the slaw and serve it immediately to preserve that crunch. Other great crunchy toppings include toasted almonds, peanuts, sunflower seeds, crispy fried shallots, chow mein noodles and wonton strips.
• Swap the dressing: Toss the coleslaw with another Asian-inspired dressing, like our umami-rich miso dressing, a zippy ginger salad dressing that uses fresh ginger, or a citrusy orange-ginger vinaigrette.
• Spice it up: Give the dressing a little kick by adding Japanese mustard or shichimi togarashi, the spicy, citrusy Japanese spice mix.

How to Store Chinese Coleslaw

Transfer your Chinese coleslaw to an airtight container and refrigerate it to store leftovers. Unfortunately, the nature of coleslaw is that it becomes soggy the longer it sits in the dressing. If the coleslaw has gotten watery, either use a slotted spoon when serving or drain it and toss it with a little more dressing to freshen it up. If you plan on making extra coleslaw for leftovers, keep the dressing separate from the cabbage mixture and toss it closer to serving time.

How long does Chinese coleslaw last?

It’s best to enjoy leftover Chinese coleslaw within one day; otherwise, it can get pretty soggy (though it’s safe to store in the fridge for up to four days). To keep it fresh longer, store the cabbage mixture and dressing separately; they’ll last up to four days in the fridge.

Chinese Coleslaw Tips

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What’s the best way to cut cabbage for Chinese coleslaw?

We like a rough chop for this coleslaw recipe, but if you prefer to shred the cabbage rather than chop it, you can use a box grater, mandoline or food processor. You can also cut it by hand with a sharp chef’s knife.

What can you serve with Chinese coleslaw?

Chinese coleslaw is an easy side dish for large gatherings like parties, barbecues, potlucks and picnics. It’s quick enough to make for a weeknight dinner if served immediately. This coleslaw pairs well with simple roasted or baked chicken or fish, fish fries, burgers or grilled meats like kabobs, teriyaki steak, chicken yakitori and ginger honey-marinated salmon. But don’t feel bound to pairing it with dishes with Asian flavors.

How can you make Chinese coleslaw more colorful?

Give a splash of color (and additional sweetness) to your Chinese coleslaw with fresh or canned orange segments, julienned skin-on red apples or radishes, strips of sweet peppers or blanched and thinly sliced sugar snap peas or snow peas. You can also add torn radicchio leaves (if you don’t mind their bitter bite) or red cabbage (which unfortunately tends to bleed its pigment).