This spicy Asian coleslaw recipe is a special kind of salad. It’s closer to a lightweight kimchi than a regular coleslaw. The quick brining process produces a kimchi-like flavor without the pungent aroma. It’s such a refreshing side dish, and the cabbage stays crispy even days later!
This is one of the very best salads to prep ahead for summer parties or meal prep. The carrots and cabbage are prepared similar to sauerkraut or kimchi, except they don’t cure nearly as long. It’s absolute heaven with some Mango Ginger Chicken or this Grilled Spatchcocked Chicken Recipe on the back porch!
Why You’ll Love This Spicy Asian Coleslaw
- Easy to make - Although there are a few steps to prepare the cabbage, most of the time is passive. Use your food processor to zip through the veggies quickly and let the cabbage strain for at least an hour to get rid of the excess moisture. Assembling the salad itself just takes moments!
- Lasts for days - The brining process really helps keep the cabbage nice and crunchy even days later! Make a big batch on the weekends and enjoy it with your lunch all week long.
- Healthy side dish - Unlike other coleslaws or salads that are loaded with creamy dressings, this version doesn’t need any of that! Instead, it’s marinated in a sweet rice vinegar sauce that brings the entire dish to life!
Ingredients
- Cabbage - Either red or green cabbage will work.
- Shredded carrots
- Sea salt - This is important to get the moisture of the cabbage. Don’t reduce it!
- Sugar - For a bit of sweetness.
- Ginger paste - Use either fresh or store-bought minced ginger.
- Red pepper flakes - Adjust to your heat preferences. The heat will build over time!
- Rice vinegar - Rice vinegar has a milder flavor than other types of vinegar. Look for unseasoned rice wine vinegar.
Variations
- Adjust the sweetness - This recipe has an entire cup of sugar, which can seem like a lot. Feel free to try reducing it slightly or substitute honey.
- Add nuts - This salad tastes amazing with chopped almonds or cashews for a little extra bite.
- Deepen the flavor - Add a splash of sesame oil or soy sauce for a savory flavor.
- Increase the heat - This salad is already quite spicy thanks to the red pepper flakes, but if you want even more, add a teaspoon or two of sriracha paste as well.
How to Make Spicy Asian Coleslaw
Clean and Shred
- Using the shredder blade on your food processor, finely shred the carrot, put it in a container, cover it, and refrigerate until needed.
- You don't need to clean the food processor between shredding the carrots and shredding the cabbage. The two ingredients get put together later anyway.
- Remove the outer leaves of the cabbage. Wash it. Cut it in half and remove the thick inner core. (Refrigerate the other half of the cabbage for another recipe.)
- Using the shredder blade on your food processor, finely shred the cabbage.
- Sprinkle the shredded cabbage with salt. Mix to combine.
- Place the cabbage in a colander with a lightweight towel on top. Place a heavy plate or some unopened cans of vegetables on the top. This will help press the moisture out.
- Put the colander in a bowl to catch the moisture, and set it aside for at least an hour (up to 4 hours).
- When the time is up, rinse the cabbage thoroughly and pat it dry with a clean towel.
Make the vinaigrette.
- Mix the sugar, ginger paste, red pepper flakes and vinegar together until the sugar is dissolved.
- Pour the vinaigrette over the cabbage mixture and stir to combine.
- Cover the salad and refrigerate for at least 6 hours (longer if you can wait...it only gets better as it marinates).
Expert Tips
- Work ahead - Make it the day before you want to eat it for the best results.
- Use the food processor - Use your slicing and shredded attachment blades to prepare the cabbage and carrots quickly.
- Rinse the cabbage well - Salting the cabbage helps it release some moisture inside, but if you don’t rinse it all off, the salad will taste very salty.
Recipe FAQs
How long can I store spicy Asian coleslaw in the refrigerator?
This special type of coleslaw can be stored in an airtight container in the refrigerator for up to 4-5 days. It's even better as it ages (which can’t be said for other types of coleslaw)!
Why do you have to strain the cabbage?
Although it doesn’t look like it, cabbage is full of moisture! It can quickly turn an excellent coleslaw or salad into a saucy puddle, which isn’t appetizing—salting and straining the cabbage releases that moisture, leaving a crunchy, slightly fermented texture similar to sauerkraut or kimchi. This extra step ensures that your salad will keep its texture all week long, and it prevents the cabbage from diluting the sweet vinegar dressing!
Is there a non-spicy version of spicy Asian coleslaw?
Two ingredients are add a bite to this salad: red pepper flakes and fresh ginger. Ginger’s bite has some heat, but it’s more of a refreshing, clean heat. Red pepper flakes bring the fire. If you want to mellow out this dish, reduce or eliminate the red pepper flakes, but try leaving the ginger. It really adds to the flavor!
Related Recipes
- Apple Walnut Coleslaw
- Craisin Coleslaw
- Cucumber and Onion Salad
- Aunt Betty’s Dill Cucumber Salad with Onion
- Cucumber Salsa
Spicy Asian Coleslaw Recipe
Author: Recipe Idea Shop
Ingredients
- ½ head purple cabbage or green cabbage
- 1 tablespoon sea salt
- 1 cup sugar
- 1 teaspoon ginger paste
- ¼ teaspoon red pepper flakes or more if you like it spicy
- 1 cup rice vinegar or 2 talespoons fresh, minced ginger
- 1 cup shredded carrots about 1 large carrot
Instructions
Clean and Shred
- Using the shredder blade on your food processor, finely shred the carrot, put it in a container, cover it, and refrigerate until needed.
- You don't need to clean the food processor between shredding the carrots and shredding the cabbage. The two ingredients get put together later anyway.
- Remove the outer leaves of the cabbage. Wash it. Cut it in half and remove the thick inner core. (Refrigerate the other half of the cabbage for another recipe.)
- Using the shredder blade on your food processor, finely shred the cabbage.
- Sprinkle the shredded cabbage with salt. Mix to combine.
- Place the cabbage in a colander with a lightweight towel on top. Place a heavy plate or some unopened cans of vegetables on the top. This will help press the moisture out.
- Put the colander in a bowl to catch the moisture, and set it aside for at least an hour (up to 4 hours).
- When the time is up, rinse the cabbage thoroughly and pat it dry with a clean towel.
In the meantime, make the vinaigrette.
- Mix the sugar, ginger paste, red pepper flakes and vinegar together until the sugar is dissolved.
- Pour the vinaigrette over the cabbage mixture and stir to combine.
- Cover the salad and refrigerate for at least 6 hours (longer if you can wait...it only gets better as it marinates).
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
