If you want an easy fresh, crunchy, & colorful coleslaw recipe, this Asian Avocado Peanut Coleslaw is the best. The healthy slaw has a sweet, savory, and spicy soy based vinaigrette instead of mayo - and boy is it fantastic.
Why this Asian Coleslaw Recipe is Amazing: A bonus with this Asian slaw recipe is that since it is made without mayo, it doesn't get soggy or has a chance of spoilage if it sits out. It actually tastes better as the flavors come together and the longer it sits - ideal for barbecues, backyard cookouts, potlucks, picnics, beach days, and school or work-day packed lunches.
I have been making a version of this recipe for probably 30 years and perfected it along the way. It is mayo-free & as someone that doesn't like mayo but loves spicy bold flavors, this is my go-to slaw & will be yours too.
Like my recipe for Spicy Asian Cucumber Salad on this site, it's a yummy no-cook recipe you will make on repeat all summer long. It's one of my favorite Easy Cold Lunch Ideas. Ok, now we prep!
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Ingredients for Asian Coleslaw with Peanuts
The fresh ingredients for the coleslaw recipe include cabbage, avocados, sweet bell peppers, green onions, and cilantro. From your pantry, you will also need everything for the homemade sesame soy slaw dressing. If you do not have sesame oil, try my amazing Substitute for Sesame Oil.
This is the best tasting vegan and gluten-free coleslaw recipe. Also, depending on your diet choices, it's low carb, vegetarian, diabetic-friendly, and keto. (see carbs and calories shared in the recipe card)
Here are important notes for some ingredients:
- Cabbage - thinly sliced green savoy cabbage is recommended so it holds up to the dressing without wilting but a combination with green and red/purple works too.
- Bell Peppers - thinly sliced red and orange sweet peppers for color and crunch.
- Peanuts - salted peanuts or my favorite the blistered Trader Joes peanuts add protein while still vegan.
- Green Onions - subtle onion flavor
- Avocado - good fat and a creamy texture to offset all the crisp fresh vegetables.
- Dressing - olive oil, white wine vinegar, Thai garlic chili paste, soy sauce/tamari (gluten-free), peanut butter, & sesame oil.
- Cilantro - the fresh herb is popular in Asian dishes & adds brightness with citrus tones. Flat-leaf parsley or mint can be substituted if cilantro is not your thing or tastes "soapy" to you like my husband claims.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Asian Avocado Peanut Coleslaw
I like to make this 1-2 hours before serving so the flavor marinate and it tastes better. I love this for when I have company or a crowd over so it is one less thing to do & more time for enjoying my guests.
This recipe is very easy and comes together in less than 30 minutes if you are hand chopping the vegetables. If you have a food processor, it is done in about 15 minutes.
TIMESAVING TIP: buy the produce precut or shredded. It costs a bit more but makes this a 5 minute side dish perfect for busy weeknight dinners.
Here are the easy steps for making Asian Coleslaw with Peanuts & Avocado.
- Make the Asian Coleslaw Dressing
- Prep the Fresh Vegetables
- Toss & Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Asian Coleslaw Dressing
Begin by making the Asian coleslaw dressing that has Thai flavors. I like to start here so the dressing can sit and the flavors marinate a bit while I prep the other items.
To make this simple dressing, in a medium-sized bowl whisk together all the ingredients. You can also add them to a mason jar with a tight fitting lid, shake and Viola!
2 - Prep the Fresh Vegetables
Start off by chopping the cabbage and bell peppers into small thin pieces. Next, chop the green onions. You will be using both the white and green parts.
Lastly, dice the avocado just before you are ready to add the dressing and serve. This is so it does not brown while you are prepping the other ingredients.
In a large serving bowl add all the coleslaw ingredients. I like to add cilantro to the salad and added on top at the end.
I leave the peanuts whole for the salad; however, optional you can add finely chopped to garnish at the end as well.
3 - Toss and Serve
For the next step, pour the freshly whisked dressing over the peanut coleslaw ingredients that are in the serving bowl. Toss gently so that the avocados stay intact and the other ingredients are all coated evenly with the dressing.
To make it more filling, I recommend adding diced grilled chicken thighs, garlic shrimp, tofu, grilled meats, or leftover pulled pork to it for a hearty complete meal. Great for hearty lunch or light summer dinner idea.
Serving & Storing
Leave in the large salad bowl and let others take as much as they want if serving this at a party, buffet, or potluck. Or use tongs to add to individual plates or bowls as a side dish to meals.
Serve at room temperature immediately or place in the refrigerator to enjoy later. A great make ahead side or meal planning recipe. This salad stores well for up to 3 days in the fridge.
What to Serve with Spicy Peanut Coleslaw : This side dish is a summer favorite especially with other Asian-inspired main dishes such as Korean Popcorn Chicken, Thai Curry Chicken Meatballs, Wagyu Burgers, or Vietnamese Grilled Chicken Breasts.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Make this 1-2 hours before serving so the flavors come together.
- Buy precut vegetables to make this a 5 minute recipe.
- The homemade dressing is great or buy premade Asian bottled dressings for a shortcut.
- If you have peanut allergy or any nut allergy, substitute with other crunchy salty items like pumpkin seeds, sunflower seeds, or crispy quinoa.
FAQ
If you are wondering if coleslaw can be frozen, the simple answer is yes. However, freezing this recipe once it is all together and mixed with the dressing is not advisable. But you can freeze cabbage on its own. To find out more, read up on CAN YOU FREEZE CABBAGE?
As I mentioned, this coleslaw stays fresh and crisp for a while. It is not like other mayo-based coleslaws that get watery or soggy the longer they sit. It makes it ideal for packing and taking on the road for up to 6 hours without refrigeration or an ice chest.
To store this coleslaw, place any leftovers in an air-tight storage container. Store in the refrigerator for up to 3 days. Add more fresh cilantro to bring back some freshness into the coleslaw if you wish.
RECIPE NOTE: this recipe was originally published August 2021. It has been updated to include calorie and nutritional information, substitutions, additional photos, concise steps, and tips for republishing in 2025.
Asian Avocado Peanut Coleslaw
Ingredients
Coleslaw Salad Ingredients
- 5 C green cabbage chopped
- 1 C red/orange/yellow bell peppers thinly sliced
- 3 stalks green onion diced small
- ¼ C fresh cilantro leaves
- ½ C salted peanuts
- 2 small avocados cut in chunks (about ¾ C)
Coleslaw Dressing Ingredients
- ¼ C olive oil
- ¼ C white wine vinegar
- 2 TB toasted sesame oil
- 1 TB tamari
- 1 TB creamy peanut butter
- 1 TB garlic chili sauce
Optional garnish/toppings
- fresh cilantro leaves
- finely chopped peanuts
Instructions
- Begin by chopping the cabbage into small pieces. Follow that with thinly slicing the bell peppers. Finally, chop the green onions and leave the dicing of the avocado for last so it does not brown while you are prepping the other ingredients.
- In a large serving bowl, add all the chopped ingredients. Add fresh cilantro leaves either whole or torn into smaller pieces.
- Next, in a medium-sized mixing bowl add all the dressing ingredients. Whisk to combine.
- Now pour the freshly whisked dressing over the peanut coleslaw ingredients that are in the serving bowl. Toss gently so that the avocados stay intact and the other ingredients are all coated evenly with the dressing.
- To garnish, add chopped peanuts and more fresh cilantro - optional. Serve and enjoy.
- To store this coleslaw, place any leftovers in an air-tight storage container. Store in the refrigerator for up to 3 days. Add more fresh cilantro to bring back some freshness into the coleslaw if you wish.
Notes
- Store for up to 3 days in the refrigerator with dressing added or up to 5 days without the dressing (added just before serving).
- This can sit out at room temperature or travel without an ice chest for up to 6 hours.
- Use regular soy sauce instead of tamari if you do not have a gluten allergy or celiac disease.
- Add twice the chili garlic sauce for a spicier version.
- Add diced meats, seafood, or tofu to bulk up the protein content and make it a meal all on its own.
Nutrition
Similar Side Dish Recipes
Here are more ideas for quick & easy sides with Asian flavors:
Caroline Parrott says
omg! I want this right now.
Angela says
Well, thanks - it doesn't take long to make. So you could have it in about 20-30 minutes if you have all the ingredients already. Enjoy!
Carolann says
My favorite new coleslaw. I added double avocado since I had a few that were at the perfect ripeness. It was Delish and Easy.
Angela says
Cannot go wrong with this coleslaw or anything with double avocado.
Caroline Parrott says
I'm going to make this for a retirement potluck lunch on Thursday. usually with coleslaws, I like to put the dressing on at least a few hours ahead. Do you think that would be good in this case? Maybe add the cilantro and nuts just before for sure. Thanks!!!
Angela says
Yes, that would be perfect. Enjoy and happy retirement for someone!
Toon says
That looks lovely! For sure I will try that this summer.
Jon Rosenberg says
Made this last night. It was great. Served it with crab cakes. It was the perfect complement.