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Asian Coleslaw

Today, we have Jenny from The NY Melrose Family  with us and she’s brought with her a delightful Asian Coleslaw salad.

AND an exciting congratulations to Jenny and her family on the recent birth of their daughter… She’s got to busy a very busy lady and I’m so glad she came to share today 🙂

I’ll let Jenny take it from here:

I am so excited to be back here at What’s Cooking with Ruthie. I missed you last month because I was busy welcoming my daughter, Avery Elizabeth, into the world. She arrived on Mother’s Day and was the perfect gift. Now that things are starting to get back to normal (or as normal as possible with a newborn) here at The NY Melrose Family, I’m all about simple meals that are quick and easy. My Asian Coleslaw is just that. Plus, it doesn’t have a ton of extra calories because there’s no mayo!

Asian Coleslaw

The reason I love this Asian Coleslaw is because I always have the ingredients on hand as long as I remember to pick up Red and Napa Cabbage at the store that week. Everything else is stocked in my pantry and keeps for quite some time so we don’t have to eat this coleslaw every week to keep the ingredients from going bad. Plus, the coleslaw takes about 5 minutes to throw together. Let’s be honest, these days between my newborn and toddler, I’m lucky if I get five uninterrupted minutes, which is why my toddler is usually helping me throw this together. I love having Riley work in the kitchen with me because as girl, I was never very comfortable in the kitchen. I was always too afraid of making a mess. Luckily for Riley, she has the world’s messiest cook as a mom so she doesn’t need to worry about that.

Asian Style Coleslaw


Yield: 4 -6

Asian Coleslaw

Asian Coleslaw

An Asian infused coleslaw that skips over the mayo.

Prep Time 5 minutes
Total Time 5 minutes


  • 1/2 Head Napa Cabbage
  • 1/8 Head Red Cabbage
  • 1/4 Cup Vegetable Oil
  • 1/4 Cup White Vinegar
  • 1/4 Cup Sugar
  • 2 Tablespoons Soy Sauce


  1. Combine oil & vinegar in a saucepan and bring to a boil.
  2. Add sugar & soy sauce to the mixture and chill.
  3. Roughly chop both cabbages and cover with dressing.
  4. Continue to chill the coleslaw until serving.

If you’re looking for more of a tangy coleslaw, be sure to check out my Red Cabbage Coleslaw.

Red Cabbage Cole Slaw

Both coleslaws work well with my Steak Bites Shish Kabobs.

steak bites shish kabobs3

Don’t forget to start planning your meal for Dad. I’ve got 20 Dad Approved Meals that’ll keep him coming back for more.

Dad Approved Meals

I’m excited to try Jenny’s Asian Coleslaw salad…. I love a twist on classic recipes and this one looks like a winner!

Thanks so much to Jenny for coming to visit today… this weekend I’m in Denver helping my good friend Emily prepare for her wedding tomorrow!   I hope your weekend is just as fun 🙂

Happy Friday and Happy Cooking!

xoxo~ Ruthie

PS- Come back tomorrow and join in the fun at Super Saturday Show & Tell the party opens at 5am MST

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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