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Spicy Asian coleslaw recipe

Spicy Asian coleslaw recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cabbage salad

This is definitely spicy but you can lessen the heat by leaving out the jalapeno chilli peppers. Serve by itself, with meat or use as a filling for homemade spring rolls.

10 people made this

IngredientsServes: 10

  • 1 head Chinese green leaves, such as pak choy, finely shredded
  • 1 cucumber, seeded and finely shredded
  • 3 carrots, peeled and finely shredded
  • 5 Scotch bonnet chilli peppers, seeded and finely shredded
  • 5 jalapeno peppers, seeded and chopped
  • 180ml cider vinegar
  • 4 tablespoons wholegrain mustard
  • 4 tablespoons soy sauce
  • 2 tablespoons agave syrup
  • pinch ground ginger
  • pinch freshly black pepper, to taste

MethodPrep:30min ›Ready in:30min

  1. Place the shredded pak choy or Chinese green leaves, cucumber, carrots and Scotch bonnet chilli peppers into a large salad bowl.
  2. Place the jalapeno chilli peppers into the work bowl of a food processor, then pour in the vinegar, mustard, soy sauce and syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight.
  3. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (12)

by Kym Cox Surridge

Great, bold flavor! I omitted the jalapeno (I'm pregnant and can't tolerate super spicy right now) and subbed a few shakes of red pepper flakes, and I used fresh ginger because I don't have ground, and baby bok choy because it's what I had from the CSA. I used half the dressing, and that was plenty. I think the dressing really makes this salad--it's tangy and mustardy, but not overpowering. This would also be great with cabbage instead of bok choy. A definite keeper!-03 Oct 2010

by marljong

Sensational dressing! I adore spicy food and this hit the spot. Spicy-hot, tangy and slightly sweet; perfect side dish, but it would be fantastic on a hamburger, burrito, soft tacos, wraps, noodle soup and more. I used cabbage and serrano peppers. Will definitely make again to share! Thanks JWM!-25 Apr 2011