Easy Peasy Crunchy Asian Coleslaw Recipe

This past weekend we were in NJ meeting with the person who is semi-officiating our wedding (it’s a Quaker wedding, so the ceremony is a bit… different). He is such a cool guy; I’ve known him since I was a teeny little kid. His son is almost my age. Anyway, we went over to his house to chat about what we want, and they happened to be having a BBQ. His wife Karen had made the best coleslaw I’ve ever had, so I had to try to recreate it. So that’s what I did just now (and accidentally ate it all, but that’s okay: I have more cabbage and will make it again as soon as I finish typing this).

Maggie’s/Karen’s Crunchy Asian Coleslaw Recipe


  • 4-5 cups of shredded cabbage (I used a mandoline – so much easier/faster than a grater!)
  • 3-4 tablespoons balsamic vinaigrette (not vinegar, vinaigrette! you can make it yourself with oil and balsamic vinegar, or you can use your favorite bottled version – I used Wishbone’s – and please do not use the fat free version)
  • 1/2 package of ramen noodles, crumbled finely (not quite crushed completely, but broken down a lot)
  • 1-2 tablespoons of soy sauce (or to taste)


  1. Mix everything together. Add more dressing or soy sauce if you so desire.
  2. Serve! (These plates are biodegradable reusable palm leaf plates that are completely earth friendly – they get the leaves off the ground so they don’t even hurt the trees. I can’t remember what brand mine are, but here is an example of some palm leaf plates.)

It’s great for a snack, with lunch or dinner, and hey – even breakfast (if you like veggies at breakfast). It has an Asian feel to it because of the ramen so I figured soy sauce would be a good accent. It’s really yum!

Exercise of the day: Today I walked over to Central Park and walked up 5th Avenue (the east side of Central Park) for about 20 blocks. Then I walked back. I also walked home from work (a little over a mile). Total: exactly 4.0 miles (according to Google Maps).

I can’t get over the fact that I am getting married in a little over 3 weeks. 3 weeks! And then I’m going to Hawaii.

Is anyone interested in doing a guest post about something related to marriage / wedding / food / relationship / health / traveling / etc? I’m going to be gone for 2 weeks so I definitely need some help to keep the blog updated while I’m away. Please email me or leave a comment below!

Asian Coleslaw Recipe | Coleslaw Without Mayonnaise | Healthy Coleslaw

This Asian coleslaw recipe is very simple and refreshing. Healthy coleslaw is the perfect way to finish off a meal. It’s also a great accompaniment for fish or steak, or by itself as a snack. If you don’t like the Asian twist, here is my traditional coleslaw recipe. It’s difficult to make coleslaw without mayonnaise, but this recipe fits the bill! It’s a healthy coleslaw.

Asian Coleslaw Recipe



  • 8 ounces (half a bag, if you’re using a mix) of shredded coleslaw
  • 1/2 sweet onion
  • 1 finely chopped tomato
  • 1 grated carrot
  • 1/2 cup chopped raw green beans (optional – you could substitute cucumber)
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon granulated sugar (brown or white, I used brown)
  • salt and pepper, to taste
  • cheddar cheese (optional)


  1. Mix together the veggies – cabbage, onion, tomato, carrot, beans/cucumber.

  2. In a separate bowl, make the dressing – mix the lime juice, lemon juice, chili powder, cumin, sugar, and salt and pepper.
  3. Add as much dressing as you like – I used it all.
  4. Serve alone or with cheese and ENJOY!
Because this is a coleslaw without mayonnaise, it definitely has a different taste to it – but it’s a good variation on a classic, I think. I hope you try it out.

Healthy Coleslaw Recipe | Quick Coleslaw Recipe

I spent this afternoon baking sticky buns (update: pumpkin sticky buns recipe), so I had a lot of free time while the dough was rising. I made two batches of coleslaw: healthy coleslaw and Asian-inspired mayonnaise-free coleslaw. The traditional healthy recipe has a bit of a kick – I added mustard, but that’s optional. If you want something a little milder, use less vinegar and more mayo as well.

By the way, I cheated – I used the packaged, store-bought cabbage. It already had carrots in it but I added some nice, fresh, organic ones, too. That’s why this is a quick coleslaw recipe.

Quick and Healthy Traditional Coleslaw Recipe

Healthy Coleslaw Ingredients

  • 8 ounces of sliced cabbage (about 3 cups)
  • 1/2 cup sliced onion
  • 1 grated carrot
  • 1/4 cup light mayo (or vegan mayo)
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons granulated sugar (brown or white, I used brown)
  • salt and pepper, to taste
  • shredded cheddar (optional)


  1. Mix together the cabbage, onion, and carrot.
  2. In a separate bowl, mix together the mayo, mustard, vinegar, sugar, and some salt and pepper.
  3. Add as much dressing as you like to the cabbage mixture – I didn’t quite use all of it.
  4. Serve with shredded cheddar or alone.
I hope you get a chance to try this quick coleslaw recipe! It’s a healthy coleslaw recipe that tastes great.