Spicy Asian Coleslaw Recipes

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

SPICY ASIAN COLESLAW

Steps:

• Combine the first 4 ingredients in a large bowl.
• Add the green onions and coleslaw, tossing gently to coat.
• Sprinkle the slaw with parsley and sesame seeds.
• Serve immediately.

QUICK AND EASY SPICY KOREAN COLESLAW

Steps:

• Gather the ingredients.
• Combine the cabbage, carrot, onion, and scallions in a large bowl.
• Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
• Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.

QUICK KOREAN SPICY SLAW RECIPE

Steps:

• Add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.

SPICY SRIRACHA ASIAN COLESLAW

Steps:

• Combine the mayo, sriracha, and lime juice in a bowl and whisk until smooth.
• In a large bowl, combine the coleslaw mix, green onion and cilantro. Pour the sauce over the top and use tongs to toss the mixture until evenly coated.
• Serve chilled.

SWEET AND SPICY ASIAN COLESLAW

Steps:

• Add the coleslaw blend to a large bowl.
• In a smaller bowl, whisk together the honey, sriracha, mayo and lime juice until everything is well combined and smooth. Once the dressing is fully mixed together, pour it over the coleslaw mix and toss together. Serve immediately.

SWEET & TANGY ASIAN SLAW

Steps:

• To prepare the dressing combine the olive oil, rice vinegar, soy sauce, sesame oil, sucanat sugar, garlic, ginger, and red pepper flakes in a jar with a screw top lid. Shake vigorously to combine. Set aside.
• To prepare the carrots slice them into thirds widthwise. Slice each third into 1/8 inch strips. Next, slice these strips into 1/8 inch match sticks. Repeat with the remaining carrots. The end result should be long and skinny strips of carrot. Add to a large bowl.
• Next, slice the kohlrabi in half. Reserve the other half for another use. Using a paring knife, peel the kohlrabi half needed for this recipe. Lay the kohlrabi cut side down and slice it into 1/8 inch thick slices. Slice these pieces into 1/8 inch matchsticks. The kohlrabi should end up being a similar shape and size as the carrots. Add to the bowl with the carrots.
• For the apple will want to cut each side off the core. Discard the core and lay each piece cut side down. Cut the apple pieces into 1/8 inch slices. Cut each of these slices into 1/8 inch matchsticks. The apple should look like the carrot and kohlrabi strips. Place into the bowl with the carrot and kohlrabi.
• Slice the scallions into thin rounds on the bias (which simply means on an angle) and add them to the bowl. Add in the shredded purple cabbage and the dressing. Toss to combine. Serve immediately or allow the flavors to develop by leaving the slaw in the fridge for 1-4 hours before serving.

ASIAN SLAW WITH BASIL RECIPE

Steps:

• In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it's blended, gradually whisk in the oil. Set aside.
• In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.
• Add the desired amount of dressing to the slaw, mix and serve.

SPICY ASIAN SLAW

Steps:

• Make the dressing: In a medium bowl, whisk together mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set dressing aside.
• Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill bowl with cold water to cover cabbage. Swish cabbage around with hands so any dirt settles to the bottom of the bowl. Lift cabbage, and transfer to a colander to drain. Place in large bowl; set aside.
• Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to bowl of cabbage along with scallions, red bell pepper, mint, and cilantro. Add reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. Will keep in refrigerator for up to 4 days.

SPICY ASIAN COLESLAW

Steps:

• Whisk together the Spicy Mayo Dressing in the bottom of a large bowl: rice vinegar through sesame oil.
• 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.
• Toss in the scallions before serving.

SPICY COLESLAW

Steps:

• Mix everything together, using as much hot sauce as desired.
• Refrigerate for at least an hour before serving (if you can wait that long).

SPICY ASIAN SLAW RECIPE

Steps:

• Shred the cabbage by hand or using the slicing blade of a food processor (you'll need to chop it a bit by hand still to take care of larger pieces).
• Combine the cabbage and remaining vegetables in a large bowl.
• Mix the dressing ingredients in a 2-cup measure, adding the hot sauce at the end and tasting to adjust to your taste. Pour over the cabbage mixture and mix well.
• Serve with a sprinkling of sesame seeds.

SPICY ASIAN COLESLAW

Steps:

• Whisk together the Spicy Mayo Dressing in the bottom of a large bowl: rice vinegar through sesame oil.
• 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.
• Toss in the scallions before serving.