A bright and refreshing Japanese coleslaw made with a mix of oil and vinegar and a little extra!

japanese cabbage salad

Spring is almost here and I can feel it in the air!

The birds are back and I can see teeny tiny buds growing on tree branches. The sun is shining a little stronger than a week ago and all I want to do is take long and slow walks in the middle of the day. I love this time of the year because it signifies the rebirth of everything surrounding me, including myself!

As much as I think a fresh coat of snow can be one of the most beautiful and romantic things to see, deep down inside I am a sunshine girl. I need to feel the warmth of the sun on my skin and absorb some of that vitamin D to perk me up. It’s also the time when I get excited about making quick and easy dishes like this Japanese coleslaw. After all, who wants to stay indoors when it’s this beautiful outside?!

coleslaw-ingredients

Japanese cabbage salad is something that’s very common in Japanese cuisine. It’s very simple and tastes extremely refreshing and cleansing.

There are many different versions of Japanese coleslaw but most of them include soy sauce and a squirt of lemon juice. Think of when you order tonkatsu or any fried dishes at your favorite Japanese restaurant. Chances are the fried portion of the meal will most likely come on top or next to a mountain of shredded cabbage salad dressed with a soy sauce and lemon vinaigrette.

That’s the traditional way Japanese slaw is served and I could eat it every day. My husband on the other hand prefers flavors that are more acidic and pungent so instead of using lemons, I am using rice vinegar and bonito flakes (katsuobushi) to suit his palate.

coleslaw-dressing

The result is just as refreshing but with more kick and depth of flavor.

The combination of all seven ingredients tastes like a mix between a Vietnamese chicken slaw and a traditional Japanese cabbage salad. A little pungent, nutty, salty and acidic. For this recipe I’m using a bag of pre-shredded coleslaw mix in order to keep it as quick and easy as possible. This Japanese cabbage salad takes less than 5 minutes to make from start to finish!

Serve this Japanese Cabbage Salad with your favorite onigiri, a bowl of spaghetti squash yaki soba style or a flavorful kimchi udon stir fry.

tossed-coleslaw
japanese-coleslaw2OPTM

Subscribe to my newsletter and receive the latest recipes and weekly favorites straight to your inbox. Join me on Pinterest, Facebook, and Instagram for more cooking tips and adventures!

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Japanese Coleslaw (コ-ルスロ- )

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 24 people 1x
  • Category: Salad
  • Cuisine: Japanese
Save Recipe

Description

This is a light and refreshing recipe for Japanese Coleslaw that’s also very quick and easy to make. Less than 5 minutes from start to finish!


Ingredients

Scale
  • 3 cups pre-shredded coleslaw mix

For the dressing:

  • 1 teaspoon granulated sugar
  • 2 teaspoons light soy sauce
  • 1 teaspoon canola oil
  • 2 1/2 tablespoons rice wine vinegar
  • 1 stalk scallion (finely chopped)

Toppings:

  • 3 tablespoons toasted sesame seeds
  • 1/4 cup bonito flakes (katsuobushi)

Instructions

  1. Mix all the ingredients for the dressing together in a bowl and pour it over the shredded coleslaw mix. Toss well and top with sesame seeds and bonito flakes

Notes

This Japanese coleslaw will keep refrigerated for 1-2 days.

Nutrition

  • Serving Size:
  • Calories: 149
  • Sugar: 6.4 g
  • Sodium: 291.1 mg
  • Fat: 9.2 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 13.6 g
  • Fiber: 3.9 g
  • Protein: 5.2 g
  • Cholesterol: 2.1 mg
Recipe Card powered byTasty Recipes
Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

Learn More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Questions and Reviews

  1. hello, used kadoya sesame oil instead of canola oil and added a bit of crushed and minced garlic – took this dish to another level!

  2. Bought some coleslaw mix today and made the sauce.  Very good. Also had goma and furikake with bonita.
    Do you have a ginger dressing for lettuce?  Always get it in a Japanese resturant.






    1. Hi Kuba, I have a ginger carrot dressing which you can find by typing ‘japanese ginger carrot dressing’ in the search box 🙂 I hope it’s the one you are looking for!

  3. Instead of using pre-shredded coleslaw mix, I used pre-packaged japanese cabbage salad. My guested loved it and I didn’t need any of the other ingedients.