Have you ever tried Chinese coleslaw? If you’re not into the kind of coleslaw that’s slathered in mayonnaise, my Chinese coleslaw will definitely change your mind. It’s crispy and refreshing, brilliantly bright with color, plus if you’re going to a potluck or a backyard barbecue, it won’t go soggy on the way there. You can also use it to top on rice bowls or pulled pork sandwiches, like in my Instant Pot pulled pork recipe.
So it’s healthier than other coleslaws as well as other Chinese coleslaw recipes. It has an amazing taste, and it’s easy to make. You can also make it in advance to serve later. It keeps for up to 2 days. It checks all the boxes for a perfect side for any time. Why not make it tonight?
What makes the taste 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 that’s 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 taste to Chinese recipes.
However, if you are gluten-free, you’ll need to replace it with rice vinegar instead. It will change the taste of the dish, but not in an unpleasant way. Gluten-free eaters will also want to use tamari or coconut amino to replace the soy sauce. Again, the taste will not be the same but it’s not going to make it taste horrible or anything. You’ll still get compliments on it wherever you serve it from your dinner table to your neighbor’s backyard bash.
And of course, it’s super simple to make. Just a few ingredients together with the sauce. It helps to organize everything into bowls to combine together for a better workflow. You can also make this even faster by opting for a bag of coleslaw mix from your produce section and then adding in the other ingredients. You’ll save yourself time from chopping and be able to taste this delicious Chinese coleslaw even faster!
Related recipes you might like
- Chinese Chicken Salad
- Easy Chinese Cucumber Salad
- How to Host a Chinese BBQ Party
- Xinjiang Lamb Skewers
- Instant Pot Pulled Pork
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
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The Best Chinese Coleslaw
Ingredients
- 4 cups sliced purple cabbage (about 1/4 head, or 4 cups coleslaw mix)
- 1 carrot , sliced into strips
- 1 green onion , sliced
- 1/3 cup toasted peanuts , coarsely chopped
- 2 tablespoons cilantro , minced
Dressing
- 1 tablespoon peanut oil (or vegetable oil)
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 cloves garlic , minced
- 1/4 teaspoon salt
Instructions
- Whisk all the dressing ingredients together in a small bowl.
- Combine the purple cabbage, carrot, green onion, peanuts, and cilantro in a big bowl. Pour in the dressing and toss with a pair of tongs to mix well. You can serve it now or store it covered in the fridge until serving time, up to 2 days.
Notes
- For a gluten-free dish, use rice vinegar instead of Chinkiang vinegar, and tamari or coconut aminos instead of soy sauce.
Nutrition
Have a question or feedback? Add a Comment
Did you make this? I want to see! Tag @OmnivoresCookbook on Instagram, and rate the recipe below.
Tiffany
My toddler loves it and so do I!
Mimi
So delicious! Since first making this last month, I’ve begun just keeping large batches of veggies and the dressing in my fridge to whip up throughout the week. I’ve also added enoki and cucumber (inspired by your Golden Needle Mushroom Salad recipe). Thank you so much!!
Teresa
This was delightful! Very quick and easy to make. Definitely having it again ❤️❤️
Teresa HK
Delicious. I make extra dressing to keep on hand for other salads and noodles
Teresa B*
I’m originally from San Francisco but have lived in Hong Kong for the past 40 years and discovering your recipe site has been WONDERFUL (plus super easy for me to find ingredients)! Last night I had friends who are moving to Singapore and made your awesome Beef Rendang and with brown rice and this fabulous Chinese Slaw. I noted the suggestion that letting it set in the fridge for a while to let the dressing infuse the cabbage and carrot slaw and can hardly wait for dinner tonight to finish up the last remaining few bites. Simple, delicious and light – a perfect side for that complex, flavorsome, rich Rendang. Thank you, Maggie!
Elizabeth
Made this as a “hot slaw” or “wilted cabbage” as it’s known here in the southern USA.
I used bagged coleslaw mix and added some matchstick carrots.
Sauteed veggies with garlic quickly over med-high heat in the peanut oil, just until they softened slightly. Combined rest of ingredients, using rce vinegar because that’s what I had, and added to the skillet and tossed to coat the veggies, then served it hot as a side dish. I loved it!
Owen Zolinski
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tiffany
loved the flavor of the dressing. I can eat this as a salad! I served this alongside asian pulled pork. Yum!
Pearl
Loved the salad, flavors in the dressing were delicious. I used rice wine vinegar since I did not have Chinkiang vinegar. Thanks for this delicious recipe.
Matt S
This was very tasty and easy to do. We loved it.
Melissa
Great easy side dish!
Aj
What a fantastic recipe! I’m always on the lookout for more ways to get more cabbage in! This looks great and so easy! Thanks for sharing 🙂
Peter Beckles
The coleslaw was a side for pork with black bean sauce.
I used sliced toasted almonds instead of peanuts.
My only problem was that the dressing was too thin.
How can I thicken it?
However, the flavourvwas good and I realize now that salads aren’t that bad!
Maggie
Hi Peter, I’m glad to hear you like this dish! Re dressing – I think you can use a hand blender to mix it to emulsify the oil, so it will become a thicker dressing. The oil will separate if you let the dressing sit a long time (like regular vinaigrette dressing) but shouldn’t be a problem if you blend it before serving.
Giselle
I made this for dinner last night. Since I combined all the ingredients just before we sat down at the table, it wasn’t that flavorful. We ate it again tonight and it was much better left over after having soaked in the dressing for 24 hours.
Giselle
Can I make this a day or two ahead?
Maggie
It’s totally OK to make the dish a day ahead. For two days ahead, I would keep the dressing in a separate container and mix them together the day you serve it. Happy cooking!
Susan
Wow. This wonderfully flavored coleslaw and the Hot and Sour soup….I only want to cook things from this site. JUST what I needed!
Eddie M
Great recipe! due to lack of ingredients I switched the Chinkiang Vinegar for Balsamic clear vinegar and it had a great result, as well I used Cashew nuts aaandd…. OMG it was incredible!! I have already gone shopping on my local Asian supermarket and got all the ingredients I was missing… next time… you bet!!!
Theresa Y
It really is the best Chinese coleslaw…. quick and easy to prepare. I have made it several times already, the most recent as a side with crumbed sardine fillets as an entree. Thanks Maggie!
Theres Y
This coleslaw is amazing! I made it as a side for grilled steak and there was none left!