Japanese Coleslaw

Japanese Coleslaw

Looking for a super fresh coleslaw that is mayo free?

AKA low in sugar and dairy-free?

This Japanese coleslaw is packed with nutrients, fresh flavours from the mint and ginger and it stays properly crunchy.

It goes great with chicken, fish or meat or on a burger. If you have any left overs it will keep the fridge for a day or so.

Japanese Coleslaw

Ingredients for the salad

  • 1 small carrot, coarsely grated
  • 1/2 small red onion, finely sliced
  • handful fresh coriander, chopped
  • handful fresh mint, chopped
  • 1/2 Chinese cabbage (Wombok), shredded
  • 1/2 nashi or green apple, cored and finely sliced
  • 2 handfuls beansprouts, washed and drained
  • 2cm piece ginger, peeled and cut into thin matchsticks

Ingredients for the dressing

  • 1/4 teaspoon wasabi paste
  • 1 lime, zest finely grated and then juiced
  • 1 Tablespoon fresh coriander, chopped
  • 1 Tablespoons extra virgin olive oil
  • 1/2 to 1 Tablespoon sweet chilli sauce
  • Ginger, 1 cm piece, finely grated


  1. Combine all the dressing ingredients in a jar and stir to combine. Taste and adjust sweetness or punch as needed. Set aside until just before serving.
  2. Combine all the prepared salad ingredients in a large bowl and toss to combine.
  3. When ready to serve all the dressing and give it a stir to combine.
  4. Enjoy!

Time Saver Tip

  • The dressing can be made a day in advance.
  • This salad is really nice with left over roast chicken in a wrap or as a sandwich.
  • You can take this to work for lunch, just keep the dressing separate until you eat it.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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