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Spicy Asian Coleslaw
A flavorful twist on the classic, this spicy Asian coleslaw is creamy, tangy and slightly spicy.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
Calories:
98 kcal
Course:
Side Dish
Cuisine:
Asian
Ingredients
Coleslaw:
- 2 cups green cabbage (shredded)
- 1 cup red cabbage (shredded)
- 1 cup carrot shredded
- 1 cup scallions (minced)
- almonds optional garnish, toasted, sliced
Spicy Mayo Dressing:
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha (optional)
- 1 tablespoon ginger grated
- 1 clove garlic grated
- 1 teaspoon sesame oil toasted
- black pepper to taste
- salt to taste
Instructions
- Whisk together the Spicy Mayo Dressing in the bottom of a large bowl: rice vinegar through sesame oil.
- Add both types of cabbage and carrots to the bowl and toss to coat with the dressing. Check for seasoning and add salt and pepper to taste.
- Toss in the scallions before serving. Garnish with toasted almonds if you wish.
Cup of Yum
Notes
- This is just as delicious without the Sriracha which is how I made it when my boys were younger! You can also make it spicier by doubling the amount of Sriracha.
- Leftovers will keep in the fridge for up to 4 days.
Nutrition Information
Serving
1cup
Calories
98kcal
(5%)
Carbohydrates
9.7g
(3%)
Protein
1.4g
(3%)
Fat
6.2g
(10%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
5.3g
(31%)
Trans Fat
0g
(0%)
Cholesterol
2mg
(1%)
Sodium
117mg
(5%)
Fiber
1.5g
(6%)
Sugar
5.9g
(12%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 98
% Daily Value*
| Serving | 1cup | |
| Calories | 98kcal | 5% |
| Carbohydrates | 9.7g | 3% |
| Protein | 1.4g | 3% |
| Fat | 6.2g | 10% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 5.3g | 31% |
| Trans Fat | 0g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 117mg | 5% |
| Fiber | 1.5g | 6% |
| Sugar | 5.9g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.