Asian Coleslaw

Asian Coleslaw

Alison J. Bermack


  • 1/8 Cup  canola oil
  • 12  wonton wrappers
  • 1/2 Teaspoon  salt, plus more to taste
  • 1/2 Cup  almonds
  • 6 Cups  shredded Napa cabbage
  • 2 Cups  chopped baby bok choy
  • 1 Cup  shredded or julienned carrots
  • bunch scallions, cut into 1-inch pieces
  • 1/2 Cup  stemmed and sliced sugar snap or snow peas
  • 1/4 Cup  chopped cilantro
  • 2 Tablespoons  brown sugar
  • 3 Tablespoons  soy sauce
  • 4 Tablespoons  rice wine vinegar
  • 2 Teaspoons  sesame oil, or to taste
  • cloves garlic, minced
  • 2 Teaspoons  freshly grated ginger
  •   Juice from 1/2 lime

Serve this crunchy salad as a side with lettuce wraps, tacos, or even burgers at a barbecue. The sweet and tangy flavor complements almost anything!

See all coleslaw recipes.


Heat the canola oil in a small 6-inch skillet over medium heat. Cut each of the wonton wrapper squares into 5 strips. Once the oil is hot, cook the strips in batches until golden. Season with salt, to taste, and transfer to a plate lined with paper towels. Set aside.*

Heat a small skillet over medium heat. Cook the almonds for 3-4 minutes until golden, shaking the pan frequently and keeping a close eye on them so they don’t burn. Season with salt, to taste, and set aside.

Place the cabbage, bok choy, carrots, scallions, snow peas, and cilantro in a large bowl. In a separate bowl, whisk together the sugar, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, lime juice, and salt. Just before serving, toss the vegetables with the dressing and serve with the crunchy wontons and almonds on top.


*Note: Make extra wonton strips and serve with duck sauce as a snack.

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