Spicy Asian Coleslaw

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4.86 stars average

A flavorful twist on the classic, this spicy Asian coleslaw is creamy, tangy and slightly spicy.

Course Side Dish

Cuisine Asian

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 98kcal

Author Liz Della Croce

Ingredients

Coleslaw:

2 cups green cabbage shredded
1 cup red cabbage shredded
1 cup carrots shredded
1 cup scallions minced
toasted sliced almonds optional garnish

Spicy Mayo Dressing:

¼ cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons mayonaisse
1 tablespoon Sriracha optional
1 tablespoon grated ginger
1 clove garlic - grated
1 teaspoon toasted sesame oil
salt and pepper to taste

US Measurements - Convert to Metric

Instructions

Whisk together the Spicy Mayo Dressing in the bottom of a large bowl: rice vinegar through sesame oil.
1/4 cup rice wine vinegar, 2 tablespoons soy sauce, 2 tablespoons mayonaisse, 1 tablespoon Sriracha, 1 tablespoon grated ginger, 1 clove garlic - grated, 1 teaspoon toasted sesame oil, salt and pepper to taste
Add both types of cabbage and carrots to the bowl and toss to coat with the dressing. Check for seasoning and add salt and pepper to taste.
1 cup red cabbage, 1 cup carrots, 1 cup scallions, 2 cups green cabbage
Toss in the scallions before serving. Garnish with toasted almonds if you wish.
toasted sliced almonds

Notes

This is just as delicious without the Sriracha which is how I made it when my boys were younger! You can also make it spicier by doubling the amount of Sriracha.

Leftovers will keep in the fridge for up to 4 days.

Nutrition