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
Life At The Table Asian Cole Slaw | Asian cole slaw in a white bowl on a wooden table with a green napkin lying beside it.

Asian Cole Slaw

  • Author: Life At The Table
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour 20 minutes
  • Yield: 6 cups 1x


Asian Cole Slaw puts a global spin on an American classic with its bold flavors and vibrant colors topped with Chinese Five spice nuts.




  • 8 oz cole slaw mix
  • 1 cup pineapple, diced
  • 1 cup red bell pepper, diced
  • 3/4 cup red onion, sliced (half-moon)
  • 2 tablespoons shredded ginger
  • 2 teaspoons toasted sesame seeds
  • 1/4 teaspoon red pepper flakes
  • kosher salt to taste
  • Optional: 1/2 cup chopped cilantro


  • 2 tablespoons rice vinegar
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 2 tablespoons olive oil

Chinese Five Spice Nuts

  • 1 large egg white
  • 1/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon Chinese Five Spice
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 2 cups nuts, cashews, pecans, almonds


Chinese Five Spice Nuts

  1. Heat oven to 250˚ F.
  2. Line a sheet tray with parchment paper or a silicon mat.
  3. Whisk the egg white until it becomes frothy and foamy.
  4. Whisk in the sugars, Chinese Five Spice, soy sauce and kosher salt until combined.
  5. Add nuts and use a spatula to thoroughly coat the nuts.
  6. Use your hands to lift the nuts from the egg white mixture and lay them  in an even layer on the sheet tray.
  7. Bake, stirring every 15 minutes until toasted and crispy, about 1 hour.


  1. In a medium bowl, whisk together the rice vinegar, sesame oil, garlic, and sugar.
  2. In a steady stream, whisk the olive oil into the rice vinegar mixture. Set aside for salad assembly.

Salad Assembly

  1. Toss the slaw mixture with the pineapple, red bell pepper, and red onion.
  2. Pour the dressing into the salad mixture and toss.
  3. Add in the sesame seeds and red bell pepper (and cilantro) and toss once more.
  4. Taste and adjust seasoning, if needed.
  5. Plate the salad and garnish with the Chinese Five Spice nuts.


  • You may or may not need kosher salt in this salad. Taste it and make your own judgement.
  • I don’t toss a lot of the nuts into the salad because they will grow soggy. Place extra nuts on the side for people to garnish their own salads.


  • Serving Size: 1/2 cup
Book Now Book Now