Best Spicy Japanese Slaw Recipes

SPICY ASIAN SLAW RECIPE

Steps:

• Shred the cabbage by hand or using the slicing blade of a food processor (you'll need to chop it a bit by hand still to take care of larger pieces).
• Combine the cabbage and remaining vegetables in a large bowl.
• Mix the dressing ingredients in a 2-cup measure, adding the hot sauce at the end and tasting to adjust to your taste. Pour over the cabbage mixture and mix well.
• Serve with a sprinkling of sesame seeds.

SPICY SRIRACHA ASIAN COLESLAW

Steps:

• Combine the mayo, sriracha, and lime juice in a bowl and whisk until smooth.
• In a large bowl, combine the coleslaw mix, green onion and cilantro. Pour the sauce over the top and use tongs to toss the mixture until evenly coated.
• Serve chilled.

SPICY JAPANESE SLAW

Steps:

• In large bowl, combine cabbage, green onions, cilantro, and jalapenos.
• Remove noodles from soup mix and break into small bite sized pieces.
• Add to cabbage mixture.
• In a small bowl, whisk oils with vinegar, sugar and contents of seasoning packet from soup mix.
• Pour over salad and toss thoroughly.
• Add sesame seeds and salt and pepper to taste.
• Toss to mix.

SPICY SLAW

Steps:

• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

ASIAN COLESLAW WITH SESAME DRESSING

Steps:

• Gather all the ingredients.

SPICY ASIAN COLESLAW

Steps:

• Combine the first 4 ingredients in a large bowl.
• Add the green onions and coleslaw, tossing gently to coat.
• Sprinkle the slaw with parsley and sesame seeds.
• Serve immediately.

SPICY ASIAN SLAW

Steps:

• Make the dressing: In a medium bowl, whisk together mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set dressing aside.
• Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill bowl with cold water to cover cabbage. Swish cabbage around with hands so any dirt settles to the bottom of the bowl. Lift cabbage, and transfer to a colander to drain. Place in large bowl; set aside.
• Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to bowl of cabbage along with scallions, red bell pepper, mint, and cilantro. Add reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. Will keep in refrigerator for up to 4 days.