I have to admit, I’m slightly obsessed with this recipe. I created this as the coleslaw version of my Spicy Thai Pasta Salad, and it’s pretty much everything I’ve ever wanted in a coleslaw. It’s light, perfectly crunchy, and super flavorful.
For more tasty coleslaw recipes, try our easy Classic Coleslaw.
Why My Recipe
- A spicy twist on a classic coleslaw that’s sure to impress.
- The sesame soy-honey dressing has bold flavors with a little heat.
- Use heads of cabbage and carrots, or save time by using pre-shredded mixes and blends.
Who says coleslaw has to be boring? We find that coleslaw is often the side that gets neglected, especially when it comes to fried chicken takeout. But this coleslaw is no soggy, takeout side! We’ve dressed this coleslaw up with a spicy sesame vinaigrette, fresh cilantro and green onion, and honey-roasted peanuts for just the right crunch.
Ingredient Notes
- Toasted Sesame Oil: Make sure to use toasted sesame oil for its distinct, intense flavor.
- Crushed Red Pepper Flakes: These add just a hint of heat. Double it if you want to bring more heat, or leave it out entirely if you aren’t into spicy.
- Rice Vinegar: use seasoned rice vinegar for added flavor, or unseasoned for lower calories. You can substitute apple cider vinegar or white wine vinegar, but the flavor will be slightly different.
- Soy Sauce: Substitute with low-sodium soy sauce or coconut aminos.
- Honey: Adds a touch of sweetness to the sauce. Substitute with maple syrup or agave nectar.
- Cabbage: Red and green cabbage are used for color and variation. Thinly slice.
- Shredded Carrots: For a sweet, earthy taste.
- Cilantro: This is a staple flavor, but if you don’t love the flavor of cilantro then parsley is the go-to substitute.
- Green Onion: Adds a pop of color and a little mild onion bite.
- Honey Roasted Peanuts: We love the crunch of peanuts, but if you don’t share that love or have allergies, you can leave them out or substitute with almonds or cashews.
Make Your Coleslaw Last Longer
Cabbage has a tendency to release water after it’s shredded, which can water down your dressing over time. If you’re making coleslaw in advance or want to keep leftovers crisp, this simple trick helps a lot.
Place your shredded cabbage in a colander and sprinkle it with 1 teaspoon of salt. Toss it gently and let it sit for 1 to 4 hours. The salt will draw out excess moisture. After it sweats, rinse the cabbage thoroughly with cold water and pat it completely dry with paper towels before assembling your slaw. This step helps keep the cabbage crunchy and your dressing from getting diluted.
Variations
Spice it Up: Looking for a little more heat? Double the amount of red pepper flakes to 2 teaspoons, or you can easily add sliced (or diced) fresh jalapeños.
Mix-Ins: Some great additions (or substitutions) are cashews, almonds, sesame seeds, pumpkin seeds, or even sunflower seeds.
Garnish: Not a fan of cilantro or green onion? Feel free to substitute with fresh parsley or mint.
Time Saver Tip
We love the texture that comes from slicing fresh cabbage and carrots by hand, but there’s absolutely no shame in reaching for the bagged kind if you’re short on time. Use whatever works for you!
Serving Suggestions
Coleslaw is a great complement to many dishes and this one will give things spicy, Asian-inspired flavors. Here are some of our go-to dishes that pair well with this tasty slaw!
Tacos: Make this recipe, and then use the leftovers to make fish tacos the next day. This coleslaw goes perfectly with fish tacos and even shrimp tacos!
Wraps: Add a little crunch and a little tang to a chicken wrap. Grab a tortilla, coleslaw, and some chicken, and you’re good to go—no need to add dressing!
Sandwiches: Top your sandwiches, sliders, and even burgers with this tasty coleslaw. We especially love a pulled pork sandwich with coleslaw. A classic combo!
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
