Asian Coleslaw

Let’s get this out of the way right up front: I don’t like coleslaw. I never have. There, I said it. This weekend I was making Stephanie O’Dea’s fantastic Shredded Beef Korean Taco recipe (highly recommended), and I decided it needed a little something more. Not in the recipe itself, but in the toppings. This slaw, along with Sriracha for the guests to add to their liking, turned out to be the perfect companion.

Like any coleslaw, this turns soggy quickly. Your best bet is to mix it no more than 45 minutes before serving.


1 head of cabbage
1/2 cup mayonnaise
1/2 teaspoon soy sauce
1/2 teaspoon apple cider vinegar
1/4 teaspoon sesame chili oil


Shred the cabbage

Add everything to a bowl and stir together well. That’s it. Add it to tacos.


I didn’t measure the ingredients as carefully as I normally do, so you may need to tweak them to your liking. One reason I don’t normally like coleslaw is that it’s just too soupy. So I prefer to use just enough mayo to coat the cabbage leaves. You may like more.

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