Spicy Asian coleslaw

    Spicy Asian coleslaw


    10 people made this

    About this recipe: This is definitely spicy but you can lessen the heat by leaving out the jalapeno chilli peppers. It tastes much better if you can leave the flavours to mingle for a while. Serve by itself, with meat or use as a filling for homemade spring rolls.

    Serves: 10 

    • 1 head Chinese green leaves, such as pak choy, finely shredded
    • 1 cucumber, seeded and finely shredded
    • 3 carrots, peeled and finely shredded
    • 5 Scotch bonnet chilli peppers, seeded and finely shredded
    • 5 jalapeno peppers, seeded and chopped
    • 180ml cider vinegar
    • 4 tablespoons wholegrain mustard
    • 4 tablespoons soy sauce
    • 2 tablespoons agave syrup
    • pinch ground ginger
    • pinch freshly black pepper, to taste

    Prep:30min  ›  Ready in:30min 

    1. Place the shredded pak choy or Chinese green leaves, cucumber, carrots and Scotch bonnet chilli peppers into a large salad bowl.
    2. Place the jalapeno chilli peppers into the work bowl of a food processor, then pour in the vinegar, mustard, soy sauce and syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight.
    3. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.

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