Crisp Chinese coleslaw with purple cabbage, carrots, peanuts, and cilantro in a ceramic bowl with chopsticks.

Unlike the creamy coleslaw you might be used to, this version skips the mayo and keeps things light. The vinegar-based dressing keeps the vegetables crisp even after sitting for a while, making it ideal for advance prep or as a quick side to complement stir fries, noodles, grilled meats, and rice dishes. You can also top it on rice bowls or pulled pork sandwiches, like in my Instant Pot Asian pulled pork recipe.

Ingredients

Ingredients for Chinese coleslaw include cabbage, carrots, peanuts, cilantro, and dressing.

Dressing ingredients

  • Neutral oil: Oil gives the dressing its smooth, silky consistency. It helps coat the vegetables evenly, making each bite flavorful.
  • Chinkiang vinegar: My go-to dressing for Chinese coleslaw, it adds an earthy umami along with acidity. 
  • Soy sauce: It adds a savory umami and saltiness to the dish, pairing perfectly with Chinkiang vinegar and honey.
  • Honey: I like the taste of honey in my dressing, plus it’s a healthier sweetener. 
  • Toasted sesame oil: Different from the neutral oil, this one adds a rich nutty flavor. Only a small amount is used so it’s not too overpowering.
  • Garlic and green onion: Both add aroma to the dish.

Why Chinkiang vinegar?

What makes the dressing so special is my secret ingredient – Chinkiang vinegar. It truly gives it that authentic Chinese flavor. Chinkiang vinegar is a type of Chinese vinegar made from different grains and aged until it becomes dark brown or even a deep black. The taste is malty, fermented, and a bit woody. It helps to think of it like a Chinese version of balsamic vinegar. It really adds that extra special essence to Chinese recipes. 

Salad ingredients

Purple cabbage: I like that it has a slightly peppery taste and is a bit sharper than green cabbage. When mixed with my vinegar-based sauce, you can taste the subtle sweetness which is very delicious.

Carrot: A small amount makes the salad more appealing. Plus, it’s full of antioxidants and I love this ingredient in my slaw for a healthy boost.

Peanuts: A very common ingredient in Chinese salad, it adds nuttiness and crunch. See my list below for alternatives. 

Cilantro: It balances the bold seasoning, creating a clean, herbal counterpoint, balancing saltiness and acidity.

Other ingredient options

  • Green cabbage: I’ve tried making this dish with green cabbage, and the result is great as well. It is less punchy than purple cabbage so I only use it when I’ve run out of purple cabbage in the fridge.
  • Napa cabbage: Softer and juicier than regular cabbage, adds a mild sweetness. But be careful, napa cabbage releases a lot of liquid after adding salt. I would salt it first, then drain all the liquid before mixing in the dressing. The salad also gets a little soggy if you don’t serve it immediately.
  • Cucumber: Refreshing and hydrating. It tastes awesome in the slaw, but like napa cabbage, it also releases a lot of liquid. It’s best for short-term slaws.
  • Daikon or watermelon radish: Peppery bite and vibrant color. I would only use a small amount so it’s not overpowering.
  • Mint: If you don’t like cilantro, use this as a replacement. It adds cooling brightness, making it especially good for summer versions.
  • Cashews, walnuts, and pine nuts: They all work really well if you do not like peanuts.
  • Raisin: This is one of my favorite ingredients to boost my slaw, if I want to sweeten the dish even further with natural ingredients.
Close-up of crunchy Chinese coleslaw with purple cabbage, carrots, peanuts, and herbs in soy-vinegar dressing.

How to make

Chinese coleslaw is super easy to put together. Especially if you use pre-packaged coleslaw mix, you further reduce the vegetable cutting time. But when possible, I highly recommend cutting your own vegetables. Vegetables retain their vitamins longer when uncut. Plus, you can control the texture of the salad by slicing the purple cabbage thicker or thinner.

To start, mix the purple cabbage and carrots with a little salt and rub thoroughly. Let it sit until the vegetables wither a little. This dramatically improves the texture and makes your slaw crunchy and crispy. 

Shredded purple cabbage and carrots sprinkled with salt before mixing.

Mix the dressing ingredients together. If you like to emulsify the dressing, you can use a small blender for the liquid seasonings, then add the garlic and green onion later. I don’t do this often because I usually like to let my coleslaw sit for a while before serving, and the dressing would separate if I made it too early. 

Soy-vinegar dressing with chopped garlic and green onion in a small bowl.

Finally, toss everything together. In the past, I usually leave out the peanuts and cilantro if I make this dish ahead of time and toss them in later. But after making this one so many times, I found that mixing everything together works just fine and the texture doesn’t change that much.

Tossing Chinese coleslaw with chopsticks, mixing cabbage, carrots, cilantro, and crushed peanuts.

Frequently asked questions

What can I use if I don’t have Chinkiang vinegar?

Replace it with rice vinegar instead. It will change the taste of the dish but it will work.

Can I make this salad ahead of time?

Yes. Chinese coleslaw actually tastes better after sitting for a while, as the flavors meld together. It keeps well in the fridge for 2 to 3 days.

Can I make it spicy?

Yes! Add a drizzle of chili oil, a pinch of crushed red pepper flakes, or a spoonful of chili crisp to the dressing for extra heat and aroma.

What type of oil works best?

Any neutral oil such as canola or avocado oil works well for texture, since we will use toasted sesame oil for the flavor. If you have access to white sesame oil (the untoasted type, often sold at Japanese markets), it’s a great neutral oil with more health benefits.

How do I keep the coleslaw from getting soggy?

Salt the vegetables briefly before adding the dressing to draw out the excess moisture. If using vegetables like napa cabbage and cucumber, drain and discard the liquid after salting, before mixing the salad dressing. 

Chopsticks picking up Chinese coleslaw with cabbage, carrots, and peanuts coated in tangy dressing.

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My Chinese coleslaw is crisp, tangy, and full of refreshing flavors. The light yet flavorful dressing balances sweet, savory, and nutty notes, coating the crunchy vegetables perfectly. It’s a simple side dish that brightens up any meal and adds freshness to your table.

Chinese Coleslaw

By Maggie Zhu
4.91 from 10 votes
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 to 6
Print
My Chinese coleslaw is crisp, tangy, and full of refreshing flavors. The light yet flavorful dressing balances sweet, savory, and nutty notes, coating the crunchy vegetables perfectly. It’s a simple side dish that brightens up any meal and adds freshness to your table.

Ingredients 

  • 4 cups purple cabbage , sliced (about 1/4 head, or 4 cups coleslaw mix)
  • 1 small carrot , julienned
  • 1/4 teaspoon salt
  • 1/3 cup toasted peanuts , coarsely chopped
  • 2 tablespoons cilantro , minced

Dressing

Instructions

  • Add the purple cabbage and carrot to a big bowl. Sprinkle with salt. Rub the salt evenly over the vegetables. Let sit while preparing the rest of the ingredients.
  • Whisk all the dressing ingredients together in a small bowl.
  • Pour the dressing into the big bowl and toss to mix well. Add the peanuts and cilantro and toss lightly again. You can serve it now or store it covered in the fridge until serving time, up to 2 days.

Ingredient Substitution Guide

Notes

  1. For a gluten-free dish: use rice vinegar instead of Chinkiang vinegar and tamari instead of soy sauce.

Nutrition

Serving: 1serving, Calories: 175kcal, Carbohydrates: 15.1g, Protein: 4.8g, Fat: 11.9g, Saturated Fat: 1.9g, Sodium: 406mg, Potassium: 366mg, Fiber: 4g, Sugar: 8.7g, Calcium: 61mg, Iron: 1mg

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