Asian Coleslaw

Asian Coleslaw
Staff Writer
Asian Coleslaw

Alison J. Bermack

Asian Coleslaw

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.


Calories per serving:

247 calories

Dietary restrictions:

Vegetarian, Dairy Free, Milk Free, Peanut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 7g 10%
  • Carbs 42g 14%
  • Saturated 1g 3%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 15g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 6g 13%
  • Cholesterol 3mg 1%
  • Sodium 628mg 26%
  • Calcium 84mg 8%
  • Magnesium 37mg 9%
  • Potassium 286mg 8%
  • Iron 2mg 12%
  • Zinc 1mg 4%
  • Phosphorus 89mg 13%
  • Vitamin A 136µg 15%
  • Vitamin C 27mg 44%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 76µg 19%
  • Vitamin B12 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 77µg 96%
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