Easy Asian Coleslaw Recipe (No Mayo, Crunchy Cashews)

Hey Aldi Adventurers! Today we're making this easy no-mayo Asian coleslaw that's crunchy, fresh, and full of that irresistible sesame flavor—without any heavy mayo to weigh it down.

This quick vegetarian side comes together in under 20 minutes with just a handful of everyday Aldi staples like crisp cabbage, carrots, celery, and those affordable cashews that toast up beautifully for extra crunch. The light sesame vinaigrette brings everything together with a tangy, nutty kick that's perfect for brightening up dinners, potlucks, or even meal prep lunches. It's lighter than classic coleslaw but still packs that satisfying texture and taste we all crave in a fresh veggie dish.

I love whipping this up when I want something simple yet flavorful—especially in Ohio's unpredictable weather, when a crisp salad feels just right. The toasted cashews add a gourmet touch without extra effort or cost, and it pairs amazingly with everything from bean burgers to grilled veggies. Ready to toss it together? Let's dive into the ingredients and steps!

Why You'll Love This Easy No-Mayo Asian Coleslaw

• Quick & Simple — Minimal chopping and just a quick toast for the cashews.

• Budget-Friendly — All ingredients are cheap and easy to find at Aldi; under $5 for 4 servings.

• Healthy & Vegetarian — Loaded with veggies for fiber and crunch; naturally vegan.

• Versatile — Serve as a side, topping for bowls, or potluck star. It stays crisp longer than mayo-based slaws.

Ingredients for Easy Asian Coleslaw

Ingredients (Serves 4 as a Side)

Grab these from Aldi:

• 1 large carrot, grated

• 1 small onion, finely chopped

• 2 celery stalks, chopped

• ¼ small white cabbage, shredded (or use pre-shredded coleslaw mix for speed)

• 1 tbsp fresh cilantro, chopped (plus extra for garnish)

• Salt and pepper, to taste

• 2 tbsp sesame oil (Aldi's toasted version is perfect)

• 1 tbsp black sesame seeds (or white sesame seeds)

• 2 tbsp white wine vinegar

• ½ cup cashews

Step-by-Step Instructions

This no-mayo Asian slaw is super straightforward:

1. Build the Slaw Base — In a large bowl, toss together the grated carrot, chopped onion, celery, shredded cabbage, and chopped cilantro. Season with salt and pepper.

2. Toast the Cashews — Spread the cashews on a baking sheet. Broil on low for 2-4 minutes, shaking halfway, until golden and fragrant. Watch closely to avoid burning! Let them cool slightly.

3. Whisk the Sesame Dressing — In a small bowl, whisk the sesame oil, sesame seeds, and white wine vinegar until combined.

4. Assemble and Serve — Pour the dressing over the slaw mixture. Add the toasted cashews. Toss everything well to coat. Garnish with extra cilantro and serve right away for peak crunch.

---

Tips for the Best Results

• Aldi Hack — Opt for pre-shredded coleslaw mix to cut prep time even more.

• Nut Swaps — If cashews aren't your thing, try Aldi almonds for similar crunch.

• Flavor Tweaks — Add a pinch of ginger or soy sauce to the dressing for extra Asian flair.

• Storage — Best fresh, but keep undressed slaw in the fridge for 2-3 days. Add dressing and cashews just before serving.

• Pairing Ideas — Pairs beautifully with vegetarian lettuce wraps, bean burgers, or simple grilled veggies.

---

This easy Asian coleslaw recipe proves fresh sides can be flavorful and fuss-free. Have you tried a no-mayo slaw before? Share your variations in the comments—I love hearing from you Aldi Adventurers! Pin for later, share with friends, or tag @jodiloves when you make it. Subscribe for more simple Aldi vegetarian ideas!

What Wines Pair well With my Asian Coleslaw Recipe:

Sauvignon Blanc (top pick for this slaw) Its bright acidity, citrusy zip (think grapefruit, lime, green apple), and herbal "green" notes cut through the sesame nuttiness and vinegar tang perfectly. It echoes the fresh cilantro and veggies while refreshing your palate between bites. Go for a New Zealand or Loire Valley version for extra crispness—super versatile with no-mayo Asian-inspired salads.

1. Grüner Veltliner (Austrian white—great alternative if you want something adventurous) This zesty, peppery white has lively acidity, subtle white pepper or celery-like notes, and citrus/herbal vibes that play nicely with the crunchy elements (carrots, celery) and sesame dressing. It's often recommended specifically for Asian slaws or cabbage salads—light-bodied and refreshing.

2. Off-dry or Dry Riesling (especially German or Alsatian styles) A touch of residual sweetness balances any subtle sweetness in the veggies or dressing, while high acidity handles the tang and crunch. It tames the nutty cashews without clashing—ideal if your slaw feels a bit more aromatic or if you're serving it alongside spicier mains.

3. Sparkling options like Prosecco, Cava, or Sparkling Rosé (for fun and fizz) Bubbles cleanse the palate from the richness of cashews and sesame oil, adding a celebratory lift. A dry or extra-dry Prosecco keeps it light; a sparkling rosé brings subtle fruitiness if you want a pink twist. Great for potlucks or casual dinners.

Avoid heavy reds or oaky Chardonnays—they can clash with the vinegar and feel too big for this fresh slaw. Stick to chilled whites (around 45-50°F) to match the cool, crisp vibe.

---

Print

With ImageWithout Image

Easy Asian Coleslaw Recipe (No Mayo, Crunchy Cashews)

Yield: 4

Author: Jodi Boatman

Looking for a fresh, no-mayo twist on coleslaw that's quick, crunchy, and full of flavor? This easy Asian coleslaw recipe combines shredded cabbage, grated carrots, celery, and toasted cashews in a light sesame vinaigrette. It's vegetarian, budget-friendly, and comes together in under 20 minutes—ideal for busy weeknights or as a bright side to your favorite meals.

Ingredients

• 1 large carrot, grated
• 1 small onion, finely chopped
• 2 celery stalks, chopped
• ¼ small white cabbage, shredded (or use pre-shredded coleslaw mix for speed)
• 1 tbsp fresh cilantro, chopped (plus extra for garnish)
• Salt and pepper, to taste
• 1/2 cup raw cashews
• 2 tbsp white wine vinegar
• 4 tbsp sesame oil (Aldi's toasted version is perfect)
• 1 tbsp black sesame seeds (or white sesame seeds)

Instructions

This no-mayo Asian slaw is super straightforward:

1. Build the Slaw Base — In a large bowl, toss together the grated carrot, chopped onion, celery, shredded cabbage, and chopped cilantro. Season with salt and pepper.
2. Toast the Cashews — Spread the cashews on a baking sheet. Broil on high for 2-4 minutes, shaking halfway, until golden and fragrant. Watch closely to avoid burning! Let them cool slightly.
3. Whisk the Sesame Dressing — In a small bowl, whisk the sesame oil, sesame seeds, and white wine vinegar until combined.
4. Assemble and Serve — Pour the dressing over the slaw mixture. Add the toasted cashews. Toss everything well to coat. Garnish with extra cilantro and serve right away for peak crunch.

Notes

Tips for the Best Results

• Aldi Hack — Opt for pre-shredded coleslaw mix to cut prep time even more.
• Nut Swaps — If cashews aren't your thing, try Aldi almonds for similar crunch.
• Flavor Tweaks — Add a pinch of ginger or soy sauce to the dressing for extra Asian flair.
• Storage — Best fresh, but keep undressed slaw in the fridge for 2-3 days. Add dressing and cashews just before serving.
• Pairing Ideas — Pairs beautifully with vegetarian lettuce wraps, bean burgers, or simple grilled veggies.

Nutrition Facts

Calories

253

Fat

22 g

Sat. Fat

3 g

Carbs

11 g

Fiber

3 g

Net carbs

9 g

Sugar

4 g

Protein

4 g

Sodium

74 mg

Cholesterol

0 mg

All Rights Reserved Jodi Boatman & Jodiloves.com