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Spicy Asian Coleslaw

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LIZ DELLA CROCE

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A flavorful twist on the typical slaw, this Spicy Asian Coleslaw is creamy, tangy and slightly spicy, and inspired by classic Asian flavors.

Spicy Asian coleslaw topped with toasted almonds in a white bowl.

I always used to think I didn’t like coleslaw. But as it turns out, coleslaw recipes can actually be quite flavorful! I’ve come up with a couple variations, like my Easy Cabbage Coleslaw with Honey Lime Dressing recipe or Ramen Broccoli Slaw. Traditional coleslaws are typically overloaded in mayo and sugar that you don’t actually taste the ingredients. I think it’s time to change that with this Spicy Asian Coleslaw.

Since cabbage can be a little boring on its own, I decided to take inspiration from a spicy tuna sushi roll and turn it into a creamy, tangy, and slightly spicy vinaigrette. Full of fresh ginger, toasted sesame oil, and bright rice vinegar, each bite is loaded in classic Asian flavors. Ideal for a healthy side dish or as an entree salad with grilled shrimp or thai basil chicken, your whole family will love this new spin on coleslaw!

Why You’ll Love This Coleslaw

  • You can easily customize how spicy it is by adjusting the ingredients, and including or omitting the sriracha.
  • It’s extremely versatile, and can be served with all sorts of things like chicken, beef, or fish!
  • You can make it in advance, and enjoy the leftovers for days.

Ingredients

  • Cabbage: You can grab a bag of pre-chopped cabbage, or just shred your own mix of purple and green cabbage.
  • Carrots: Shredded carrots add color, crunch, and some sweetness to the mix.
  • Green onion: Also called scallions, it adds mild onion flavor to the slaw.
  • Spicy mayo dressing: While you can use a store-bought dressing, I like to mix rice wine vinegar, soy sauce, ginger, garlic, and sesame oil with some mayo to may a spicy Asian infused dressing.

How to Make Spicy Asian Coleslaw

Step 1. Whisk up your spicy mayo dressing in a small bowl.

Step 2. Shred your cabbage and carrots, and mince your scallions.

Step 3. If you’re feeling up for it, I also like to toast sliced almonds to throw on top of the salad. It adds a wonderful cruch!

Step 4. Toss the shredded veggies and scallions in a large bowl with the spicy mayo dressing until evenly combined.

Spicy Asian coleslaw on a white plate.

Top with the toasted almonds, serve, and enjoy your Spicy Asian Coleslaw!

Frequently Asked Questions

How do you spice up store-bought coleslaw?

Add fresh ingredients, like fresh herbs or veggies, or spice up the dressing by adding sriracha, chili flakes, or other spices.

What’s the difference between coleslaw and slaw?

There is no difference! Slaw is just the shortened name for coleslaw.

How far in advance can you make coleslaw?

Cabbage and carrots are relatively hardy, but you don’t want it to get too soggy, so you can make this Spicy Asian Coleslaw a day in advance.

The side view of an entire white deep plate piled with spicy Asian coleslaw.

More Asian Inspired Dishes

Eat It, Like It, Share It!

Did you try this slaw and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

I love the flavor and kick this slaw gives, but it can be mild enough your kids will still eat it. The whole family is sure to love my Spicy Asian Coleslaw.

Your fork is waiting.

Spicy Asian Coleslaw

4.85 stars average
A flavorful twist on the classic, this spicy Asian coleslaw is creamy, tangy and slightly spicy. 
Prep Time 10 minutes
Total Time 10 minutes
Serves4
CourseSide Dish
Calories98

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:

Instructions
 

  1. 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
  2. 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
  3. Toss in the scallions before serving. Garnish with toasted almonds if you wish.
    toasted sliced almonds

Nutrition

Serving: 1cupCalories: 98kcalCarbohydrates: 9.7gProtein: 1.4gFat: 6.2gSaturated Fat: 0.9gPolyunsaturated Fat: 5.3gTrans Fat: 0gCholesterol: 2mgSodium: 117mgFiber: 1.5gSugar: 5.9g

Liz’s 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.

Have you tried this?

Let us know how it was!

4.85 from 13 votes (6 ratings without comment)

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24 responses to “Spicy Asian Coleslaw”

  1. Greg Shill Avatar
    Greg Shill

    Very good. I made it with Thai Chicken. We’re adding this to our summer rotation.

  2. Becca Avatar
    Becca

    Loved this. Wasn’t sure about the toasted almonds but they really provided a lovely balance. I spiced it up with extra sriracha, ginger and white pepper and then mixed it with rice noodles for a filling meal, although I think it tasted better before the noodles. Glad I found your site and I’m looking forward to trying more of your recipes.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you Becca! Love that you made it your own and enjoyed!

  3. RUBINA Avatar
    RUBINA

    yummy

  4. Kathy Avatar
    Kathy

    This is delicious and the only difference is I added Costco’s rotisserie chicken. Sooo good. Thank you.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh what a great addition! I’ll need to give that a try!