Asian-Style Slaw with Basil is quick and easy to make and is packed with incredibly delicious, super fresh Asian flavors. This is sweet and spicy coleslaw is perfect for a side, first course or vegan entrée salad.
Oh, and it’s just so pretty, isn’t it? I think so — the Asian-Style Slaw and the bowl itself.
This is the spicy coleslaw that I whipped up for my husband’s birthday, to go with the Smoky Sweet and Spicy Pork Ribs. It was a perfect combination of flavors and textures. Perfect, I tell you!
Although a vegan would be thrilled to be served this on its own, I would personally, absolutely love this Asian-Style Slaw with meats and poultry.
This Asian-Style Slaw with Basil can be served in so many ways:
- It can be a beautiful first course.
- Or an entrée salad served with bread, fruit or perhaps even with a grain, like rice, mixed into it.
- It’s fabulous when added to a sandwich or burger.
- And wonderful along side steak, chicken or a hearty fish.
- I love it rolled into tortilla for a delicious wrap with deli meats.
- And you can even try topping a bowl of chili with it. (That might sound unusual, but I’ve done it, and I’m telling you, it’s so good.)
And my favorite thing to serve it with is my Grilled Coffee Balsamic Flank Steak! Delicious side-by-side, or, imagine both in a sandwich. Oh my!
When I said “whipped up,” I meant it. This spicy coleslaw is truly easy to make.
You can actually put it together just twenty minutes or so before you want to serve it. And I think the longer it marinated, the better it is. So its a great idea to make a big batch and have it at the ready. You never know what you suddenly want to add a handful to your sandwich for lunch.
Enjoy every last bite of your delicious Asian-Style Slaw, however you decide to serve it.
Asian-Style Slaw with Basil is quick and easy to make and is packed with incredibly delicious, super fresh Asian flavors. This is sweet and spicy coleslaw is perfect for a side, first course or vegan entrée salad.
*This is delicious if you serve it immediately, but you can also let it sit in the dressing to soften the vegetables and intensify the flavors. If desired, let it marinate for at least an hour and up to overnight.
- 4 tablespoons unseasoned rice vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons garlic, minced
- 1 1/2 teaspoons chili paste (I like Sambal Oelek)
- 1 teaspoon fresh ginger pulp
- 3 tablespoons grapeseed oil
- 4 cups green cabbage, washed and dried, finely sliced
- 1 1/2 cups red bell pepper, washed and dried, thinly sliced
- 1/3 cup red onion, thinly sliced
- about 3 dozen medium-sized basil leaves, washed and dried, finely chopped
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In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it's blended, gradually whisk in the oil. Set aside.
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In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.
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Drizzle the slaw with the dressing and serve!
DIANA MILLER says
October 13, 2016 at 5:08 pmSCRUMPTIOUS & SO REFRESHING!THANKS FOR SHARING!I made it with napa cabbage that I soaked in cold water and ice cubes and spin dried, so crunchy could have put a touch more sambal olek , my son wants the recipe — he says its a keeper , Diana from Toronto
valentina says
October 13, 2016 at 10:19 pmThanks so much Diana! I’m so happy you enjoyed it. I love Napa cabbage and bet it was delicious!
linda says
October 14, 2016 at 7:21 amThai basil would also be delicious.
valentina says
October 14, 2016 at 5:18 pmThanks, Linda! 🙂
Melissa @ My Wife Can Cook says
October 14, 2016 at 5:46 pmThis looks delicious! We became obessed with slaws over the summer. And I have a just enough basil left in the garden for this. Definitely trying this weekend!
valentina says
October 14, 2016 at 8:32 pmLove that you can grab basil from your garden! Enjoy and thank you! 🙂
Kristine says
October 14, 2016 at 5:47 pmI love the flavor of basil and this slaw recipe looks delicious! I can’t wait to try it, thanks!
valentina says
October 14, 2016 at 8:33 pmThank you!
Julia (@imagelicious) says
October 14, 2016 at 6:49 pmI like how simple this slaw is but how it packs a lot of flavour with all the ginger and Chili and lemon and garlic! Yum
valentina says
October 14, 2016 at 8:33 pmThanks so much, Julia! 🙂
jayne says
October 14, 2016 at 11:03 pmI am a big fan of an Asian slaw and love the sound of your dressing! great flavours going on
valentina says
October 16, 2016 at 8:46 pmThanks so much, Jayne. Hope you try it. 🙂
Just Jo says
October 14, 2016 at 11:41 pmOh this is fantastic – I’m always trying to come up with new slaw ideas, especially non-creamy ones and this looks perfect. I love sambal oelek too 🙂
valentina says
October 16, 2016 at 8:46 pmThank you! (I have to always have sambal oelek at the ready!) 🙂
David says
October 15, 2016 at 2:58 pmNice bright flavors and colors! And I love anything with sambal oelek. Bring that I can’t eat sriracha, this chile paste is perfect for me!
valentina says
October 16, 2016 at 8:47 pmThank you, David! Can’t live without my Sambal Oelek. 🙂 Enjoy!
sippitysup says
October 20, 2016 at 9:33 amAs we head into prime cooking season and all those holiday parties and meals it’s great to have a few “make ahead” lifesavers like this beauty. GREG
valentina says
October 21, 2016 at 7:43 amThanks, Greg. Oh yes, perfect for the holiday season! 🙂
Hilary says
May 28, 2018 at 11:24 amI made this the other night with pre packaged cole slaw mix (i’m super lazy.) It was so delicious, I practically ate the entire thing before it got to the table! I’m making it again today for a Memorial Day bbq.