Firecracker Coleslaw (Spicy Asian-Style Coleslaw)
Ingredients
For the Coleslaw:
- Napa cabbage
- Regular green cabbage
- Bean sprouts
- Pre-shredded carrots
- Purple cabbage
- Pea pods (optional, julienned)
- Fresh mint (for the dressing and garnish)
- Fresh cilantro/coriander (for garnish)
For the Dressing:
- Powdered sugar (4-5 tablespoons)
- Rice wine vinegar
- Celery salt (1/2 teaspoon)
- Sriracha (to taste)
- Vegan mayonnaise (about a coffee cup full)
- Sesame oil (2 tablespoons)
- Salt (to taste)
- Black pepper (to taste)
- Lime (a squeeze)
Instructions
Prepare the Dressing:
- In a large bowl, add the powdered sugar.
- Gradually add rice wine vinegar to the sugar, mixing until the sugar dissolves.
- Add the celery salt, sriracha, vegan mayonnaise, and sesame oil to the mixture.
- Whisk until creamy and well combined.
- Season with salt and black pepper to taste.
- Add a squeeze of lime for extra freshness.
- Stir in chopped fresh mint.
Combine Coleslaw Ingredients:
- In the same bowl with the dressing, add the napa cabbage, pea pods (if using).
- Mix well to coat.
- Add the shredded carrots, bean sprouts, green cabbage, and purple cabbage.
- Mix everything thoroughly until all the vegetables are evenly coated with the dressing.
Chill and Serve:
- Let the coleslaw sit for at least 30 minutes to an hour before serving. This allows the flavors to meld and the vegetables to wilt slightly.
- Transfer the coleslaw to a serving bowl.
- Garnish with fresh cilantro/coriander and extra sriracha for a pop of color and spice.
Video Description
Fire cracker coleslaw! Get ready to ignite your next cookout with this wicked spicy, Asian-style coleslaw that will bring a bang to your weekend barbecues! And if you're not in the US and celebrating this weekend...make this amazing coleslaw anyway because it's frickin' delicious.
#coleslaw #bbq