Spicy Asian Slaw with Basil

Spicy Asian Slaw with Basil is quick and easy to make and is packed with incredibly delicious, super fresh Asian flavors. This sweet and spicy coleslaw is an ideal side dish, especially at barbecues and picnics.

This vegan coleslaw is slightly crunchy, a little bit sweet, subtly spicy, and super fresh and delicious -- all the things you want your slaw to be!

I make this year-round and serve it with so many different things -- from grilled steak and fish tacos, to burgers and tofu dishes.

Ingredients

• cabbage (green or combination of red and green) - Choose heads of cabbage that are heavy with firm outer leaves.
• red bell pepper - Look for peppers that are firm, deeply colored and slightly shiny.
• red onion - Try to choose red onions that are firm, heavy for their size and without bruises.
• fresh basil - Whenever you use fresh herbs, look for perky bunches that are a deep green with no bruising.
• unseasoned rice vinegar - Made from fermented rice, this adds a crisp, very subtly sweet and tart flavor to the slaw. Be sure to use unseasoned rice vinegar.
• lemon juice - I always use Meyer lemons over regular lemons when given the option. Meyer lemons are a touch less tart and a touch sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
• sugar
• garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
• chili paste - I use Sambal Oelek.
• ginger - Fresh ginger roots should be firm and feel heavy for their size.
• neutral oil - Like vegetable oil.

(See recipe card below for quantities.)

Substitutions and Variations

• Red bell pepper. Orange and yellow are great also, and feel free to use a combination of colors. (I don't recommend green for this recipe because they're not as sweet.)
• Red onion. Though they have a slightly more mild flavor, shallots are a good substitute for the red onion.
• Fresh basil. You can use mint or cilantro instead of the basil -- or any combination thereof.
• Lemon juice. Lime juice also works well, though it will offer a tangier flavor.
• Chili paste. Sriracha or chili flakes can substitute the chili paste.

Recipe Tips

• If for some reason you can't get unseasoned rice vinegar, omit the sugar from the recipe. (Seasoned rice vinegar is already sweetened.)
• The cabbage will begin to soften after the dressing is mixed in, so if you prefer it with more crunch, add the dressing to the coleslaw as close to serving it as possible.
• The easiest way to grate ginger (or to create ginger pulp) is to use a microplane zester. It can also be used for grating garlic.

How to Make it

- In a small bowl, whisk the vinegar, lemon juice, garlic, chili paste and ginger together.

A microplane zester is the best way to grate the ginger. It turns it into a pulp.

- Gradually whisk in the oil.
- In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.
- Add the desired amount of dressing to the slaw and mix.

Serving Suggestions

• Spicy Asian Slaw is a great first course or side dish.
• Add tofu or chicken, and it's an amazing hearty entrée.
• It's fabulous when added to a sandwich or burger.
• I love this Asian slaw for fish tacos and potato soft tacos. (Or any tacos!)
• My all time favorite dish to serve it with is Coffee Balsamic Flank Steak.
• Try rolling it into a tortilla for a delicious wrap with deli meats, or with tofu if you want to keep it vegan.
• And you can even try topping a bowl of chili with it. (The hot-cold combination might sound unusual, but I've done it, and I'm telling you, it's so good.)

More Must-Try Cabbage Recipes

• Pickled Cabbage
• Slow Cooked Red Cabbage Stew
• Best Vegetarian Cabbage Stew
• Spicy Cabbage Potato Pancakes
• Cabbage and Cucumber Salad

Can you make it 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.

I hope you enjoy every last bite of this delicious Spicy Asian Slaw with Basil.

Asian Slaw Recipe

Valentina K. Wein

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 an ideal side dish, especially at barbecues and picnics.

5 from 2 votes

Print

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Asian

Servings 4

Calories 149 kcal

Equipment

• microplane zester

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the dressing

• 4 tablespoons unseasoned rice vinegar
• 2 teaspoons fresh lemon juice
• 2 teaspoons granulated sugar
• 1½ teaspoons garlic, minced
• 1½ teaspoons chili paste
• 1 teaspoon fresh ginger pulp
• 3 tablespoons neutral oil (vegetable, canola)

For the slaw

• 4 cups thinly sliced green cabbage (or combination or red and green) washed and dried
• 1½ cups thinly sliced red bell pepper washed and dried
• ½ cup thinly sliced red onion
• 2 cups loosely packed basil leaves, washed and dried, finely chopped

Instructions

 

For the dressing

• 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.

For the slaw

• In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.

Assembly

• Add the desired amount of dressing to the slaw, mix and serve.

NOTES

Nutritional information is only is only an estimate.

NUTRITION

Calories: 149kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 17mg | Potassium: 316mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2455IU | Vitamin C: 102mg | Calcium: 61mg | Iron: 1mg

Keywords summer picnics, pretty salads, Asian side dishes

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