Spicy Asian Slaw Recipe with Basil is quick and easy to make and is packed with incredibly delicious, super fresh Asian flavors. This sweet and spicy coleslaw is perfect for a side, first course or vegan entrée salad.It’s just so pretty, isn’t it? I think so — the Asian Slaw and the bowl itself. 😉
How to Serve Spicy Asian Slaw Recipe with Basil
- 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 alongside 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.)
Although a vegan would be thrilled to be served this on its own, I would personally, absolutely love this Spicy Asian Slaw with meats and poultry.
It’s especially tasty with my Grilled Coffee Balsamic Flank Steak. Delicious side-by-side, or, imagine both in a sandwich.
It’s also amazing with Korean Pear Marinated Rib Eye Steak. I said “whipped up” earlier, and I meant it. This spicy Asian slaw is truly easy to make.
Can you make Spicy Asian Slaw with Basil ahead?
- While this is quick and easy enough that you can put it together just twenty minutes or so before you want to serve it, it only gets better with time.
- The longer it marinates, the more delicious it is.
- I wouldn’t add the dressing more than 4 hours ahead. You can mix all of the other ingredients together up to a day ahead — just wrap it well and keep it refrigerated.
- It will definitely wilt after the dressing is mixed in, so if you prefer it with a bit more crunch, don’t add the dressing until closer to serving time.
I hope you enjoy every last bite of this delicious Spicy Asian Slaw with Basil.
Spicy Asian Slaw Recipe with Basil is quick and easy to make and is packed with incredibly delicious, super fresh Asian flavors. This 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 4 hours.
- 4 cups green cabbage, washed and dried, finely sliced
- 1½ cups red bell pepper, washed and dried, thinly sliced
- ⅓ cup red onion, thinly sliced
- about 3 dozen medium-sized basil leaves, washed and dried, finely chopped
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.
In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.
Drizzle the slaw with the dressing and serve!
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.