Menu Enter a recipe name, ingredient, keyword...

Spicy Asian Coleslaw


Google Ads
Rate this recipe 0/5 (0 Votes)
Spicy Asian Coleslaw 0 Picture


  • 1/2 cup rice vinegar
  • 2 T. each: vegetable oil, raw honey
  • 1 1/2 T soy sauce
  • 1 T sesame oil
  • 1 1/2 t Chinese Chili paste with garlic
  • 1 piece (1 inch long) fresh ginger root, finely grated
  • 2 heads baby bok choy, finely shredded or 2 cups thinly sliced fresh snow peas
  • 1 small head napa cabbage, quartered, cord and very finely shredded (about 4 cups)
  • 1/2 small head red cabbage, cored, very finely shredded (about 4 cups)
  • 1/2 small white onion, finely chopped, rinsed
  • 3 green onions, thinly sliced
  • 1/4 cup each: chopped fresh cilantro, sesame seeds
  • 3/4 cup roasted peanuts, coarsely chopped



Step 1

Mix vinegar, vegetable oil, honey, soy sauce, sesame oil, chili paste and ginger in a jar with a tight fitting lid. Cover; refrigerate to one week. Mix all remaining ingredients except peanuts in a large bowl. Refrigerate covered up to 2 days. Shortly before serving, toss vegetable mixture with dressing to coat and serve sprinkled with peanuts.

Review this recipe