Asian Coleslaw

Asian ColeslawColeslaw is on of the common side dishes when I make a Friday night fish fry.  You have to love coleslaw, as it has a great crunch and texture that is unlike most salads. Packed with cabbages, onion, and carrots, with a great dressing… who could go wrong. I will admit however that it is hard to find a really good coleslaw. Often you find coleslaws that are too wet, under seasoned, or too soggy, or ones that are just loaded with mayonnaise.  I like to think that I have the coleslaw down, especially when it comes down to making the side for barbecue or fish fry dishes. This week however, I wanted to try something a bit different. I wanted to mix it up a bit, and go straight for Asian flavors. Give this one a shot if you are looking for something different, and something packed with a nuttiness that is hard to beat.


  • 1/4 head of green cabbage (use Napa if you want), cleaned, and thinly sliced and chopped
  • 1/4 of medium red onion, thinly sliced and chopped
  • 1 large carrot, peeled, cleaned, and grated
  • 1 rib of celery, cleaned, thinly sliced
  • Small handful of cilantro, rinsed clean and chopped
  • 1 green onion, thinly sliced


  • 2 tbsp soy sauce
  • 2 tbsp of dark sesame oil
  • 1 tbsp lime juice
  • 2 tbsp of sugar
  • pinch of black pepper
  • pinch of salt
  • pinch of red chili flakes (optional)

In a large bowl combine all of your vegetables and toss, mixing well. In a smaller bowl, whisk in all of your dressing ingredients. Add the dressing to the large bowl of slaw, and toss to coat everything. Cover and place in the refrigerator for at least 30 minutes to let the flavors set in.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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