Go Back
+ servings
Vegan Rainbow Slaw with Sesame Ginger Dressing

Rainbow Slaw with Sesame Ginger Dressing (GF)

The Pesky Vegan
This rainbow slaw is a vibrant and colourful addition to any barbecue or summer meal. Featuring crunchy veg and an Asian-inspired dressing, it's a truly delicious vegan side dish.
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course Salad, Side, Side Dish
Cuisine Asian-inspired, Gluten-free, Vegan
Servings 8
Calories 97 kcal


For the slaw

  • 3 carrots, grated or finely sliced
  • 500 g white cabbage, grated or finely sliced (approx. half a large cabbage)
  • 500 g red cabbage, grated or finely sliced (approx. half a large cabbage)
  • 1 red pepper, finely sliced
  • 4 spring onions, finely sliced
  • 15 g fresh coriander, roughly chopped (optional)

For the dressing

  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons agave syrup or maple syrup
  • 1 tablespoon toasted sesame oil
  • Juice of 1 lime
  • 2 cloves garlic, minced or finely chopped
  • 1 inch piece of ginger, minced or finely chopped
  • 1 chilli, finely chopped
  • 1 tablespoon toasted sesame seeds


  • To make the dressing, simply add all the dressing ingredients (except the sesame seeds) to a jug or bowl and mix well until combined. Try a little and adjust the ingredients to suit your taste, if necessary.
  • Once you have prepared all the veg, add this to a large bowl and mix well using your hands or a spoon. If using a food processor to grate/shred the vegetables, I'd suggest leaving out the red pepper, spring onions, and coriander. I find it's better to chop these separately and then add them in.
  • Pour half of the dressing over the mixed veg and toss well to combine, followed by the other half of the dressing. If necessary, adjust the flavours again now that everything is mixed together – more lime juice for sharpness, more agave syrup if it's too sharp, more tamari/soy sauce for saltiness etc.
  • Mix well, sprinkle with the toasted sesame seeds, and serve. For the best results, prepare this slaw slightly ahead of time and chill in the fridge for an hour or so before serving (but not too long as the veg will start to soften and lose its crunch).


Start with the dressing: The reason I made this the first step is because it'll allow some time for the garlic and ginger to mellow slightly in the dressing mix.
Make in advance: To make this slaw ahead of time, prepare the veg and dressing elements separately then mix them together an hour or so before serving. 
Preparing the veg: If you don't want to slice and grate the veg manually, you could use a food processor with a grater attachment.
Cabbage: You can use any cabbage you like for this slaw, from red and white cabbage to other varieties such as napa (Chinese) cabbage, Savoy cabbage, or pak choi (also known as bok choy). Depending on the type, you'll want to remove the core and/or any tougher parts.  
Other veg: The great thing about a slaw is that you can use any veg you like – cucumber, broccoli, onion, courgette, Brussels sprouts, mange tout, beetroot, radishes etc. If you can eat it raw, it can go in this.
Toasted sesame seeds: If you don't have toasted sesame seeds or don't want to toast your own, just use them as they are. To toast your own, simply add the seeds to a dry pan on medium heat (don't add oil). Move them around regularly and toast until they turn a light golden colour, usually around 3-5 minutes.
Agave syrup/nectar: If you don't have agave syrup, you can replace this with maple syrup or sugar (I'd go with a soft brown sugar).
Garlic & ginger: You want the garlic and ginger to be very finely chopped or minced, almost to a paste. On that note, you could also use shop-bought pastes.
Lime juice: You can easily swap this out for another acidic ingredient such as lemon juice or rice wine vinegar.
Coriander/cilantro: I'm personally a huge fan of coriander, so the 15 grams suggested in the recipe could quite easily become double that. If you don't like coriander, simply leave it out.
Heat: I like to include the chilli seeds, but you can remove these if you're not a fan of the heat. You could also add more than one chilli if you want a bigger kick. 
Gluten-free: If you want to make this slaw 100% gluten-free, be sure to use a GF soy sauce or tamari in the dressing.
Storage: You can store this slaw in a sealed container in the fridge for several days. The veg will start to soften and lose its crunch over time, so it’s best to consume sooner rather than later.
If you liked this recipe, you might also enjoy:
* The nutrition info below is for one serving of the slaw and dressing, based on a total of eight servings.


Calories: 97kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 0.5gSodium: 299mgPotassium: 432mgFiber: 4gSugar: 10gVitamin A: 5286IUVitamin C: 90mgCalcium: 76mgIron: 1mg
Nutrition Facts
Rainbow Slaw with Sesame Ginger Dressing (GF)
Amount Per Serving
Calories 97 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.5g3%
Sodium 299mg13%
Potassium 432mg12%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 10g11%
Protein 3g6%
Vitamin A 5286IU106%
Vitamin C 90mg109%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan coleslaw, vegan salad, vegan side dish
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan