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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