Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Asian Coleslaw

By Pete Evans From Moveable Feast Season 1, Ep.2

Servings: 6 to 8

Coconut oil (especially the clean flavor of an extra-virgin coconut oil) gives the dressing Thai-inspired sweetness in this crunchy slaw of cabbage, carrots, and cucumbers.


For the dressing

  • 1/3 cup coconut or extra-virgin olive oil
  • 2-1/2 Tbs. soy sauce
  • 1-1/2 Tbs. honey
  • 1 Tbs. sesame oil
  • 1 Tbs. mirin
  • 3 Tbs. fresh lemon juice, more to taste
  • Kosher salt and freshly ground black pepper

For the salad

  • 1/2 Savoy cabbage, finely shredded
  • 1/4 small purple cabbage, finely shredded
  • 4 mini cucumbers, or 1 medium seedless cucumber, halved lengthwise and thinly sliced
  • 2 carrots, coarsely grated (about 1 cup)
  • 1 cup mint leaves
  • 1 cup cilantro leaves
  • 1/2 Tbs. toasted sesame seeds
  • 1/2 Tbs. black sesame seeds


Make the dressing

  • In a small bowl, whisk all ingredients and season with salt and pepper. Set aside.

Assemble the salad

  • Combine the cabbages in a large bowl and season with a pinch of salt. Add the dressing and toss gently to coat. Add the cucumbers, carrots, mint, and cilantro, and toss again. Season to taste with lemon juice, sprinkle with the sesame seeds, and serve immediately.


Recipe adapted from Moveable Feast with Fine Cooking.

(1 rating) Read Reviews
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

Ingredient Spotlight

Season 7 Sponsors


Rate or Review

Reviews (2 reviews)

  • pansarra | 03/18/2018

    I made this with the olive oil instead of coconut oil. The dressing is what makes it great. The salty, sweet, and soy sauce compliments cabbage and especially the cucumbers. The only addition I think would improve this recipe is to add a little chili oil to the dressing. Yummy.

  • cook1000 | 12/03/2017

    I have no experience with coconut oil but thought it is solid at room temp. Should it be warmed prior to whisking dressing ingredients? Will be trying with mild olive oil tonight!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial