Creamy Asian Coleslaw

Every dinner I try to have a big serving of greens.  That usually means a salad of romaine lettuce with my favorite vinaigrette.  And that gets old really fast.  

Something nice to do for a change of pace is a slaw.  When utilizing a bag of coleslaw mix, slaws can be whipped up as fast as a standard romaine salad.  

I didn’t want a mayonnaise laden salad though (vegan or otherwise).  I wanted one with lightness, and also creaminess.  That’s where this recipe comes in.  Yogurt gives the creaminess and lightness while the combination of the rice vinegar and honey give it a sweet n’ sour taste. 

Creamy Asian Slaw
Serves 6
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Prep Time
5 min
Prep Time
5 min
  1. 2/3 cup So Delicious cultured coconut milk (yogurt), plain
  2. 2 tablespoons rice vinegar
  3. 1 tablespoon toasted sesame oil
  4. 1 teaspoon freshly grated ginger
  5. 1/2 teaspoon sriracha (chili-garlic sauce)
  6. 3 tablespoons honey
  7. 1/2 teaspoon salt
  8. 1 16 oz bag coleslaw mix
  9. 1/2 cup cilantro, chopped
  10. 3 scallions, green part only, thinly sliced
  11. 2 tablespoons toasted sesame seeds, optional
  1. In a large bowl, whisk first 8 ingredients. Add coleslaw mix, cilantro, scallions, and sesame seeds. Toss to combine. I find that using my hand is the easiest way to get every piece of the slaw evenly covered with the dressing. Serve.
One Fine Tomato
This recipe is so fast I decided to enter it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest in the 5-minute category.



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