Zesty & Refreshing Spicy Asian Slaw: Your Go-To Quick & Healthy Cabbage Salad Recipe
This simple, slightly spicy Asian slaw is a vibrant celebration of fresh ingredients and bold flavors, taking just minutes to assemble using common pantry and fridge staples. It’s an effortlessly delicious side dish that perfectly complements a wide array of grilled meats, seafood, or any Asian-inspired meal. Far from the heavy, overly sweet coleslaws you might be used to, this recipe offers a refreshing and crisp alternative that will quickly become a household favorite and a potluck star.
For more innovative and healthy meal ideas, explore our collection of Quick Healthy Recipes.
Here at An Oregon Cottage, our love for slaws knows no bounds. This spicy Asian slaw holds a cherished spot in our regular menu rotation, alongside classics like our “regular” coleslaw (featuring a basic vinaigrette), the irresistible Bacon Caesar Slaw, and the distinctive Shaved Cabbage Salad with Feta. You can discover these and many more delicious variations in our comprehensive recipe index. It’s safe to say we appreciate cabbage in all its delightful forms!
However, my journey to becoming a slaw enthusiast wasn’t always straightforward. Growing up, I had an aversion to coleslaw. Looking back, I realize this was largely due to the common prevalence of overly sweet, mayonnaise-laden versions found in most delis and restaurants. These heavy, sugary concoctions were enough to deter anyone from appreciating the true potential of a fresh cabbage salad. It wasn’t until I started gardening and began cultivating my own cabbage that I truly began to explore diverse ways to enjoy this versatile vegetable. This exploration led me to discover the light, crisp, and incredibly flavorful world of vinaigrette-based cabbage salads, and I’ve been a devoted fan ever since.
Beyond being a delicious and refreshing departure from typical lettuce-based salads, slaws offer several practical advantages. They come together incredibly quickly, making them ideal for busy weeknights or last-minute gatherings. Furthermore, many slaws, including this Asian variation, can be prepared ahead of time, allowing the flavors to meld beautifully while reducing your pre-meal stress.
At its core, a slaw – or cabbage salad – is simply shredded cabbage coated with a flavorful dressing. The real magic happens when you start experimenting with the added vegetables and the distinct flavors of the dressing. This fundamental flexibility allows for endless culinary creativity. You can easily transform a basic cabbage base into a vibrant southwestern-flavored dish with the addition of cumin and lime, or evoke Mediterranean vibes by incorporating feta cheese. Our featured recipe leans into delightful Asian influences, but don’t forget to explore the Thai variation mentioned in the notes below for another exciting flavor profile. It’s truly enjoyable to experiment and discover new and exciting cabbage salad combinations!
Mastering the Spicy Asian Slaw: Ingredients & Preparation
The Art of Shredding Cabbage for Your Slaw
One of the keys to a perfect slaw is uniformly shredded cabbage. I often used to struggle with chopping cabbage by hand, resulting in inconsistent pieces—either too large or too fine—or, more concerningly, risking a finger injury while tackling large wedges (something I’ve unfortunately experienced!). That’s why I was thrilled to learn this simple, yet incredibly effective technique from Cook’s Illustrated, which makes hand-cutting cabbage significantly easier and safer:
- Begin by quartering and coring the head of cabbage as you normally would.
- From one of the quarters, carefully remove the smaller, inner portion. This smaller piece can be seen in the picture above, separate from the larger leaves.
- Now, lay the larger outer leaves flat on your cutting board. Press them down firmly and finely slice them. This method stabilizes the leaves, allowing for precise and even shreds. The smaller, inner portion is also much easier to handle and cut finely after separating it.
While a food processor with a slicing blade can speed up the process, I find this hand-cutting method yields superior texture and is surprisingly efficient once mastered. For the slaw itself, I typically use a generous amount of green cabbage, often adding a touch of beautiful purple cabbage if I have it on hand. The combination creates a visually appealing salad with a subtle textural variation. To enhance the color, flavor, and nutritional content, I always incorporate other fresh vegetables like thinly sliced sweet onions, shredded carrots, and finely chopped red bell peppers. There’s a special satisfaction when these vibrant ingredients come straight from your own garden, making the dish even more wholesome and delicious!
Crafting the Irresistible Asian Dressing
The vinaigrette for this spicy Asian slaw is a delightful deviation from a basic Asian dressing, thoughtfully tailored to achieve its distinctive flavor profile. It features the essential umami of soy sauce and the aromatic punch of fresh ginger, while omitting Dijon mustard to allow the Asian flavors to truly shine. The characteristic slight spice (and a boost of delicious flavor!) comes from sriracha sauce. This is a key ingredient, and its amount is easily adjustable to suit your family’s preferred level of heat – whether you like a gentle warmth or a fiery kick.
Each ingredient in this dressing plays a crucial role:
- **Rice Vinegar:** Provides a delicate tanginess, characteristic of many Asian dishes, balancing the other flavors.
- **Soy Sauce:** Adds depth and a savory umami base.
- **Sesame Oil:** Contributes a rich, nutty aroma that is quintessential to Asian cuisine.
- **Minced Garlic & Grated Fresh Ginger:** These two aromatics deliver a pungent, fresh zest that invigorates the dressing. Using fresh ginger makes a significant difference in vibrancy.
- **Honey:** A touch of natural sweetness from honey helps to round out the flavors, cutting through the acidity and spice.
- **Sriracha Sauce:** This chili sauce is where the “spicy” in spicy Asian slaw comes from. Start with a smaller amount and add more to taste until you reach your ideal heat level.
- **Olive Oil:** Forms the base of the vinaigrette, emulsifying the ingredients and adding a smooth mouthfeel.
- **Mayonnaise (Optional):** For those who prefer a slightly creamier dressing without the heaviness of traditional mayo-based slaws, adding just a couple of tablespoons of homemade mayonnaise can provide a wonderful subtle creaminess and richness. It’s entirely optional, but a great addition if you enjoy that texture.
This carefully balanced blend creates a dressing that is bright, savory, spicy, and perfectly coats every strand of cabbage and vegetable, ensuring a burst of flavor in every bite.
Once your slaw is mixed, a final sprinkling of sesame seeds adds a beautiful visual touch, a delightful crunch, and another layer of nutty flavor. Your spicy Asian slaw is then ready to either serve immediately or, even better, to refrigerate for a few hours. This makes it an excellent make-ahead dish for parties, potlucks, or meal prepping for the week. While it’s fantastic fresh, allowing it to rest in the fridge lets the flavors deepen and meld, resulting in an even more cohesive and delicious salad. It holds up well the next day too, though you might notice a bit more liquid at the bottom from the cabbage releasing its moisture overnight – simply give it a good stir before serving.
This slaw embodies simple, good food that is both satisfying and nutritious. Its versatility makes it a fantastic accompaniment to a wide variety of meals. I frequently serve this alongside Asian-flavored chicken and noodles, or as a refreshing side for curry with rice. It’s also superb with Teriyaki chicken, grilled salmon, pork tenderloin, or even simple pan-fried tofu. The crispness and vibrant flavors cut through richer main courses and add essential vegetables and a burst of nutrition to any plate. You’ll quickly discover a multitude of meals that benefit immensely from an easy, flavorful slaw!
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Spicy Asian Slaw Recipe
Ingredients
- 4 cups shredded green cabbage about 1/2 head
- 2 cups shredded purple cabbage or use 6 cups all green
- 1 small onion preferably sweet, sliced thinly or chopped
- 2 large carrots grated
- 1 red bell pepper chopped
Salad Dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 2 to 3 teaspoons sriracha sauce or other hot sauce – more or less to taste
- 1 teaspoon grated fresh ginger or 1/2 tsp. dried
- 1/4 cup olive oil
- 2 tablespoons mayonnaise optional for a creamier dressing
- sesame seeds
Instructions
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Shred the cabbage either by hand using the technique described above or with the slicing blade of a food processor. If using a food processor, you may still need to do a small amount of hand chopping for any larger pieces.
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Combine the shredded cabbage and all other prepared vegetables in a large mixing bowl.
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In a 2-cup measuring cup or a small bowl, whisk together all the dressing ingredients. Add the sriracha sauce last, starting with 2 teaspoons and tasting as you go to achieve your desired level of spice. Pour the dressing over the cabbage mixture and toss well to ensure all ingredients are evenly coated.
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Serve immediately, garnished with a generous sprinkling of sesame seeds, or refrigerate to allow flavors to deepen.
Notes
To create a delicious Thai-inspired slaw, omit the soy sauce and sesame oil from the dressing. Instead, add 1 tablespoon of fish sauce and the fresh juice of one lime. Increase the olive oil to 1/3 cup. This variation is particularly excellent when made with crisp Napa (Chinese) Cabbage.
To make ahead:
- For convenience, you can prepare the full recipe up to 4-5 hours before serving and keep it chilled in the refrigerator. The flavors will have time to meld beautifully.
To make a day or more ahead:
- For optimal freshness and texture when preparing further in advance, prepare the vegetables and the dressing separately. Store them in airtight containers in the refrigerator. Combine the vegetables and dressing approximately 30 minutes to an hour before serving to ensure the best flavor and crispness.
Nutrition
Note: This spicy Asian slaw recipe was originally published in 2011 and has since been updated with all-new photos, clearer formatting, and a convenient printable recipe card to enhance your cooking experience. We hope you enjoy this timeless favorite!
More Favorite Slaws to Try:
Bacon Caesar Slaw
Spicy Cumin-Lime Slaw