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Easy Asian-Style Coleslaw

Chef Tiffani Faison makes an easy Asian-style coleslaw
Zach Schiffman / TODAY

Chef notes

Bok choy and pea pods add extra crunch and sweetness to this gingery slaw from chef Tiffani Faison of Boston's Sweet Cheeks Q and Tiger Mama.



  • 1/3 cup olive oil
  • 1/4 cup rice-wine vinegar
  • 1/4 cup finely grated carrots
  • 1 lime, juiced
  • 1 tablespoon fish sauce
  • 1/2 cup light soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons finely grated fresh garlic
  • 2 teaspoons sugar
  • 8 cups bok choy, finely sliced
  • 4 cups red cabbage, finely shredded
  • 2 fresno chiles, julienned, stems and seeds removed
  • 3 cups pea pod greens, cleaned and lightly chopped
  • 1/4 cup fresh cilantro leaves
  • Salt
  • 1/2 cup toasted sesame seeds


In a medium bowl, whisk together the olive oil, vinegar, carrots, lime juice, fish sauce soy sauce, ginger, garlic and sugar. Set the dressing aside.

In a large bowl, add the remaining ingredients. Add the dressing and toss to combine. Season with salt to taste, then add the sesame seeds and serve.