Asian Coleslaw Recipe (5-Min, Spicy & Crunchy)
Our simple 5-minute Asian coleslaw recipe begins with packaged coleslaw mix tossed in a spicy Asian-style dressing and finished with plenty of extra crunch from your favorite garnishes you have on hand.
Servings (change as needed): 3
Ingredients
- 3 cups coleslaw mix, Note 1 (~7 1/2 ounce/210 gram package)
Asian slaw dressing, Note 2
- 1 tablespoon vegetable oil
- 1 tablespoon rice wine vinegar (or apple cider vinegar or white wine vinegar)
- 2 teaspoons chili crisp - for medium heat (or sriracha or chili sauce)
- 2 teaspoons toasted sesame oil
- 1 teaspoon maple syrup (or honey)
- 1/2 teaspoon kosher salt
Instructions
- MAKE DRESSING: Stir together dressing ingredients in a small bowl. Taste and adjust to how you like it. Note 2.
- MAKE THE ASIAN SLAW: Place shredded cabbage (and carrots if using) in a medium bowl. Add dressing and toss to coat the slaw. Taste and adjust seasonings if needed.
- ADD CRUNCH AND GARNISH: (optional) Mix in 2 chopped green onions, half a thinly sliced and chopped apple and a small handful of crunchy things, Note 3. If you use any crackers or crisps, add just before serving so they don't get soggy.
Notes
- Coleslaw mix and cabbage notes:
- Coleslaw mix options - I like to buy a package with a mix of green cabbage, red cabbage, purple cabbage and shredded carrots - for great color. Any kind will do though. Here is a video on how to cut cabbage for slaw. You can also use napa cabbage for a softer texture - it's milder and sweeter. If your slaw doesn't come with carrots, you can grate your own or buy matchstick carrots to add into the cabbage mixture.
- Cabbage measurements: This depends on the density of the cabbage, but 3 cups shredded cabbage = ~ 7 ounces = ~ 200 grams = ~ 1/3-1/2 medium cabbage.
- Dressing modifications: Adjust the ingredients to your taste e.g. a little bit more heat (or leave out the heat altogether), more rice vinegar for more tang, etc. Or take a shortcut and use 3 tablespoons vinaigrette dressing, adding 1-2 teaspoons toasted sesame oil and some heat if you like (chili crisp, sriracha, red pepper flakes).
- Extra crunchy things to add:
- crushed crackers,
- toasted chopped nuts,
- slivers of crunchy veggies (jicama, bell peppers, water chestnuts, snap peas, snow peas),
- fried wonton strips or fried chow mein noodles,
- white or black sesame seeds, sunflower seeds.
- Make ahead: For maximum crispness, assemble right before serving or 1-2 hours ahead. You can make the dressing several days ahead if you like. Store leftovers in an airtight container for up to 2 days.
Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 564mg | Potassium: 124mg | Fiber: 2g | Sugar: 4g | Vitamin A: 69IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 0.3mg