Spicy Asian coleslaw
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.
Ingredients
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
Method
Prep:30min ›
Ready in:30min
- Place the shredded pak choy or Chinese green leaves, cucumber, carrots and Scotch bonnet chilli peppers into a large salad bowl.
- 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.
- Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.
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Reviews & ratings
Average global rating:
(12)
Reviews in English (11)
Great, bold flavor! I omitted the jalapeno (I'm pregnant and can't tolerate super spicy right now) and subbed a few shakes of red pepper flakes, and I used fresh ginger because I don't have ground, and baby bok choy because it's what I had from the CSA. I used half the dressing, and that was plenty. I think the dressing really makes this salad--it's tangy and mustardy, but not overpowering. This would also be great with cabbage instead of bok choy. A definite keeper! - 03 Oct 2010 (Review from Allrecipes US | Canada)
Sensational dressing! I adore spicy food and this hit the spot. Spicy-hot, tangy and slightly sweet; perfect side dish, but it would be fantastic on a hamburger, burrito, soft tacos, wraps, noodle soup and more. I used cabbage and serrano peppers. Will definitely make again to share! Thanks JWM! - 25 Apr 2011 (Review from Allrecipes US | Canada)
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