Spicy Sesame Coleslaw
This crisp, colorful slaw trades creamy dressing for a punchy sesame-soy vinaigrette with ginger, lime, and sriracha. It is bright enough for weeknights and sturdy enough for cookouts.
- Total time
- 23 min
- Yield
- 6 side servings
- Difficulty
- Easy
Prep 20mCook 3mAsian-InspiredSalads
Spicy Sesame Coleslaw is the kind of salad that wakes up a plate. Thin cabbage, carrots, bell pepper, scallions, and cilantro get tossed with a nutty sesame dressing that is salty, tangy, lightly sweet, and spicy.
Unlike mayo-based coleslaw, this version stays fresh and snappy. It works well next to grilled tofu, chicken, burgers, rice bowls, tacos, or anything that needs crunch.
The heat level is easy to control. Start with the sriracha listed, then add more after tasting if you want a stronger kick.
01What you'll need
Ingredients
14 items · 6 side servings
- 1 small green cabbage, thinly sliced, about 1 1/2 pounds or 680 g
- 2 medium carrots, shredded or cut into thin matchsticks, about 120 g
- 1 red bell pepper, thinly sliced, about 120 g
- 4 scallions, thinly sliced, about 60 g
- 1/2 cup chopped fresh cilantro, about 8 g
- 3 tablespoons toasted sesame oil
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 2 teaspoons sriracha
- 1 tablespoon freshly grated ginger
- 1 small garlic clove, finely grated or minced
- 1 tablespoon toasted sesame seeds
02How to make it
Step-by-step
1. Slice the cabbage
Cut the cabbage in half through the core. Remove the tough core, then slice the cabbage as thinly as you can. Thin pieces soak up the dressing better and make the slaw easier to eat.
2. Prep the vegetables
Add the sliced cabbage, carrots, bell pepper, scallions, and cilantro to a large mixing bowl. Use the largest bowl you have so you can toss without spilling.
3. Toast the sesame seeds
If your sesame seeds are not already toasted, place them in a dry skillet over medium heat. Stir for 2 to 3 minutes, until lightly golden and fragrant. Move them to a plate so they do not keep browning in the hot pan.
4. Make the dressing
In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, maple syrup, lime juice, sriracha, ginger, and garlic. Whisking means stirring quickly until the dressing looks blended.
5. Dress the slaw
Pour about three-quarters of the dressing over the vegetables. Toss well with tongs or clean hands until everything is lightly coated.
6. Let it sit briefly
Let the slaw rest for 10 minutes. This short rest softens the cabbage just a little while keeping it crisp. Toss again, then taste.
7. Adjust and finish
Add the remaining dressing if the slaw tastes dry. Add more sriracha for heat, a squeeze of lime for brightness, or a small splash of soy sauce for saltiness. Sprinkle with the toasted sesame seeds before serving.
03From our kitchen
Cook's tips
- Make-ahead: For the crunchiest texture, slice the vegetables and mix the dressing up to 1 day ahead, but store them separately. Toss 10 to 20 minutes before serving.
- Storage: Dressed slaw keeps in an airtight container in the refrigerator for up to 2 days. It will soften and release some liquid, so toss before serving.
- Cabbage swap: Red cabbage works well, but it may stain the dressing and other vegetables purple. Napa cabbage makes a softer, more delicate slaw.
- Heat control: Use 1 teaspoon sriracha for mild slaw or 1 tablespoon for a spicier version. Chili garlic sauce also works, but it may be saltier.
- Soy-free option: Use coconut aminos instead of soy sauce or tamari. Taste before adding more sweetener because coconut aminos are naturally sweeter.
- No cilantro: Use fresh mint, Thai basil, parsley, or simply leave it out.
Cook's note
A small cabbage can vary a lot in size. Aim for about 1 1/2 pounds of sliced cabbage. If yours is larger, either save some for another meal or make a little extra dressing so the slaw is not dry.
04Frequently asked
Questions & answers
Can I use a bag of coleslaw mix?
Yes. Use about 1 1/2 pounds of plain coleslaw mix in place of the cabbage and carrots. Add the bell pepper, scallions, and cilantro for better flavor and color.
Is this coleslaw vegan?
Yes, as written with maple syrup, this recipe is vegan. If you swap in honey, it will no longer be vegan.
How do I keep the slaw from getting watery?
Dress it close to serving time and do not add extra salt. Cabbage naturally releases water after it sits. If making ahead, store the dressing separately from the vegetables.
Can I make it gluten-free?
Yes. Use gluten-free tamari instead of soy sauce, and check the sriracha label if you are cooking for someone with a strict gluten-free diet.
What should I serve with spicy sesame coleslaw?
It is great with grilled tofu, salmon, chicken, rice bowls, veggie burgers, pulled pork sandwiches, or tacos. It also works as a crunchy topping for wraps.
05Per serving
Nutrition facts
Nutrition Facts
6 side servings
Amount per serving
% Daily Value*
- Total Fat8 g
- 10%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium235 mg
- 10%
- Total Carbohydrate14 g
- 5%
- Dietary Fiber4 g
- 14%
- Total Sugars8 g
- Protein3 g
- 6%
- Vitamin D0 mcg
- 0%
- Calcium82 mg
- 6%
- Iron1.2 mg
- 7%
- Potassium382 mg
- 8%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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