Paleo Asian Coleslaw with Creamy Sesame Dressing (Whole30, Keto)
Paleo Asian Coleslaw with crunchy vegetables, tossed in a creamy Japanese sesame dressing. This Whole30 coleslaw is easy to make and is a great all-rounder healthy salad!
Course Salad, Side Dish
Cuisine American, Asian American
Keyword Asian Coleslaw, Crunchy Asian Slaw, Japanese Coleslaw, Paleo Asian Coleslaw, Paleo Coleslaw, Whole30 Coleslaw
Chop baby bok choy. Rinse well and set aside to drain.
Thinly slice or shred the green and purple cabbage, if using, to thin strips.
Slice snow peas diagonally to thin strips.
Slice carrots diagonally then slice them again to thin strips.
Dice scallion bulbs.
In a large salad storage box/bin, combine all the ingredients from bok choy to scallions. Store it in the fridge until ready to use.
Before serving, drizzle-in sesame dressing. Toss well and serve immediately.
Notes
Store the coleslaw in the fridge up to 1 week. Keep the salad dressing separate from the slaw.
Can't have sesame seeds in your salad dressing? See more of my salad dressing recipes here. Select a creamy version that will go well with the coleslaw. :)
The nutritional label is calculated without the sesame dressing.