This recipe for Asian Slaw has the most delicious creamy dressing with the perfect amount of seasoning‚ a touch of sweetness‚ and just enough crunch with every bite! CREAMY ASIAN INSPIRED COLE SLAW RECIPE You’re going to love this Asian Slaw recipe that is not only creamy and easy to make‚ but also very customizable. Whether you prefer a mild and tangy dressing or want to spice things up with some heat‚ this recipe has got you covered! Everyone absolutely raved over this slaw! It is so unique and so flavorful‚ and unlike most coleslaws‚ it has a delicious crunch to it! FREQUENTLY ASKED QUESTIONS:  How do I toast my sliced almonds? Toasting almonds is a simple process‚ don’t let the fear of not knowing what to do stop you. Start by placing the sliced almonds in a dry skillet over medium-low heat. Stir them frequently as they cook. Don’t walk away from your skillet while doing this. They’re done when they turn light brown and are fragrant. Once finished remove them from the pan so they don’t continue to cook. Could I add some chicken to this asian slaw? Absolutely! I think this would be delicious with some diced cooked chicken! It would really make it a whole meal in itself! Can I make this ahead of time? Yes and no. This slaw needs to chill for an hour or so before you serve it. So‚ you can make it slightly ahead‚ but right before you serve it‚ you need to stir it. The goal is you don’t want this to become soggy so I would not make it the evening before but you can make it the morning you want to serve it. You also want to wait to add the chow mein noodles until you’re ready to serve it so they don’t get soggy. What to do with leftovers? Leftover Asian Slaw should be stored in an airtight container and should be stored in the fridge for up to 3 days. I do not recommend freezing this. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) mayonnaise– you can trade regular mayo out for Kewpie Mayo instead. rice wine vinegar – this can be swapped for white vinegar. I think white distilled vinegar can sometimes have a stronger vinegar taste than the rice wine vinegar. The rice wine vinegar I use is also seasoned. sweet chili sauce– if you don’t like heat‚ you can omit this or swap it for more honey. You can find the sweet chili sauce in bottles near the soy sauce in the grocery store. honey– could be swapped for agave syrup‚ or sugar. soy sauce – a lite soy sauce can be used. minced garlic – I really like freshly minced garlic here because it really makes this cole slaw shine. You can use the jarred stuff but I think sometimes that can become a bit too tangy when mixed with the other ingredients here. sriracha – if you need to tone down the heat‚ you can omit this. freshly grated ginger– there’s a squeezable tube of ginger from the grocery store that I like to use as well. Both work good here. sesame oil – if you don’t like the taste of sesame oil‚ you can use olive oil. cole slaw mix– I used bagged but you can shred your own cabbage. green onions – I think you could get away with using chives here as well. toasted sliced almonds‚ crunchy chow mein noodles‚ sesame seeds – these are all going to add amazing crunch to this slaw. You can certainly use whatever you enjoy and omit what you do not like. HOW TO MAKE ASIAN SLAW For the dressing‚ in a bowl‚ add the mayonnaise‚ rice wine vinegar‚ sweet chili sauce‚ honey‚ soy sauce‚ garlic‚ sriracha‚ ginger‚ and sesame oil and whisk together until fully combined.  In a separate large bowl‚ add the slaw mix‚ green onions‚ and almonds and toss together. Pour the dressing over the cole slaw ingredients and mix well to coat. Cover the bowl with plastic wrap and place into the refrigerator to chill for at least 1 hour so the flavors can blend. Trust me‚ don’t skip this step‚ it makes a big difference. Serve topped with chow mein noodles‚ sesame seeds and green onions. CRAVING MORE RECIPES?  Asian Ramen Noodle SaladMarinated Cole SlawSouthern Cole SlawEasy Asian Lemon ChickenHoney Garlic Glazed ChickenSweet and Sour ChickenEasy Sesame ChickenChicken Chow Mein CasseroleBeef Egg Roll in a BowlChicken Egg Roll in a Bowl Print Asian Slaw This recipe for Asian Slaw has the most delicious creamy dressing with the perfect amount of seasoning‚ a touch of sweetness‚ and just enough crunch with every bite! Course Side DishCuisine American Prep Time 10 minutes minutesChill Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes Servings 8 servings Calories 188kcal Author Brandie @ The Country Cook IngredientsFor the dressing:½ cup mayonnaise2 Tablespoons rice wine vinegar2 Tablespoons sweet chili sauce1 Tablespoon honey1 Tablespoon soy sauce2 teaspoons minced garlic2 teaspoons sriracha (optional)1 teaspoon freshly grated ginger1 teaspoon sesame oilFor the slaw:16 ounce bag cole slaw mix4 green onions‚ thinly sliced½ cup toasted sliced almondsFor serving:crunchy chow mein noodlessesame seedssliced green onions InstructionsFor the dressing‚ in a bowl‚ add 1/2 cup mayonnaise‚ 2 Tablespoons rice wine vinegar‚ 2 Tablespoons sweet chili sauce‚ 1 Tablespoon honey‚ 1 Tablespoon soy sauce‚ 2 teaspoons minced garlic‚ 2 teaspoons sriracha‚ 1 teaspoon freshly grated ginger and 1 teaspoon sesame oil and whisk together until fully combined. In a separate large bowl‚ add 16 ounce bag cole slaw mix‚ 4 green onions‚ thinly sliced‚ and 1/2 cup toasted sliced almonds and toss together. Pour the dressing over the cole slaw ingredients and mix well to coat. Cover the bowl with plastic wrap and place into the refrigerator to chill for at least 1 hour so the flavors can blend. Trust me‚ don’t skip this step‚ it makes a big difference. Serve topped with crunchy chow mein noodles‚ sesame seeds and sliced green onions. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 188kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Sodium: 295mg | Fiber: 3g | Sugar: 7g