I can’t get enough of this creamy, spicy Asian coleslaw because it makes every taco, bowl, salad, and dinner plate instantly more exciting. It’s crisp, colorful, veggie packed, and always the first side dish to disappear.

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I’m obsessed with this Spicy Sriracha Asian Coleslaw because it hits every craving I have at once: creamy, crunchy, tangy, spicy, and fresh. I love the way shredded green cabbage stays snappy under that bold sriracha kick, with lime juice cutting through like it owns the bowl.

And honestly, I keep finding excuses to pile it onto everything. Tacos, rice bowls, grilled chicken, whatever is on my plate.

Total fridge-raiding material. But my favorite part is how bright and punchy it tastes without feeling heavy.

A big, messy forkful and I’m already going back for more. No leftovers, no regrets.

Ingredients

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Green cabbage brings the big crunch, and it holds up without getting sad.
Red cabbage adds color, bite, and makes the whole bowl look fresher.
Carrots bring sweetness, crunch, and that “okay, this is healthy” feeling.
Green onions add a sharp little kick without taking over the slaw.
Cilantro makes it taste brighter, but skip it if you’re not a fan.
Mayo gives the dressing that creamy, clingy texture everyone secretly wants.
Greek yogurt or sour cream lightens things up and adds a tangy edge.
Sriracha brings the heat, so you can make it mild or fiery.
Lime juice wakes everything up and keeps the slaw from tasting heavy.
Rice vinegar adds that clean tang you expect in Asian-style slaw.
Sesame oil is tiny but mighty, with a warm, nutty flavor.
Soy sauce or tamari brings salty depth and keeps the dressing balanced.
Honey or agave softens the spice, because balance matters.
Garlic and ginger make it taste bold, fresh, and not boring.
Plus sesame seeds add crunch and a cute little finishing touch.

Ingredient Quantities

4 cups shredded green cabbage

2 cups shredded red or purple cabbage

1 1/2 cups shredded carrot (about 3 medium carrots)

3 green onions, thinly sliced (white and green parts separated)

1/2 cup fresh cilantro leaves, chopped (optional)

1/2 cup mayonnaise

1/4 cup plain Greek yogurt or sour cream

3 tablespoons sriracha (adjust to taste)

2 tablespoons fresh lime juice (about 1 lime)

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon soy sauce or tamari

1 tablespoon honey or agave syrup

1 clove garlic, grated or finely minced

1 teaspoon fresh ginger, grated

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

2 tablespoons toasted sesame seeds, for garnish

How to Make this

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1. In a large bowl combine shredded green cabbage, shredded red cabbage, shredded carrots, and chopped cilantro if using.

2. In a medium bowl whisk together mayonnaise, Greek yogurt or sour cream, sriracha, lime juice, rice vinegar, toasted sesame oil, soy sauce or tamari, honey or agave, grated garlic, grated ginger, and the white parts of the green onions until smooth.

3. Taste the dressing and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; adjust salt, sriracha, honey, or lime to balance heat and acidity.

4. Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables.

5. Let the slaw sit for at least 10 minutes to allow flavors to meld; for best results chill 30 minutes to 1 hour.

6. Before serving, taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

7. Fold in the green parts of the sliced green onions to keep them bright and crisp.

8. Transfer to a serving bowl and sprinkle toasted sesame seeds on top for garnish.

9. Serve cold or at room temperature as a side or topping for tacos, bowls, or sandwiches.

10. Store leftovers covered in the refrigerator for up to 3 days, stirring before serving.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Box grater or microplane
7. Measuring cups and spoons
8. Serving bowl and salad tongs

FAQ

Can I make this coleslaw ahead of time? Yes. Mix the dressing and toss with most of the vegetables up to 24 hours ahead. For best texture, reserve a small handful of shredded cabbage to stir in just before serving so it stays crisp.

How long does leftovers keep? Store in an airtight container in the refrigerator for 3 to 4 days. Expect the cabbage to soften over time but flavors will deepen.

How can I make it milder or spicier? To reduce heat, cut the sriracha to 1 tablespoon and add more honey. To increase heat, add extra sriracha or a pinch of red pepper flakes, tasting as you go.

Can I make this vegan? Yes. Substitute the mayonnaise and Greek yogurt with vegan mayo and a dairy free yogurt or extra vegan mayo. Swap honey for agave or maple syrup and use tamari instead of soy if desired.

What can I substitute for mayonnaise or Greek yogurt? Use 3/4 cup plain vegan mayo, or 1/2 cup Greek yogurt plus 1/4 cup extra mayo for a lighter version. Silken tofu blended with a little lemon or lime juice also works for a creamy, lower fat option.

What are good ways to serve this coleslaw? Serve as a topping for grilled chicken, fish tacos, banh mi sandwiches, pulled pork, or as a crunchy side salad with rice bowls or noodles. Garnish with extra cilantro and toasted sesame seeds for color and crunch.

Spicy Sriracha Asian Coleslaw Recipe Substitutions and Variations

Cabbage: swap green or red cabbage with shredded napa cabbage or a bagged coleslaw mix for a milder, more tender texture.
Mayonnaise: replace with additional plain Greek yogurt for tang and lower fat, or mashed avocado for a creamy, dairy free option.
Sriracha: use gochujang for deeper fermented chili flavor, or chili garlic sauce or your favorite hot sauce for similar heat.
Soy sauce: substitute coconut aminos for a soy free, slightly sweeter option, or use low sodium soy sauce to reduce saltiness.

Pro Tips

1. Give the cabbage a little massage with salt before you dress it if you like a softer, less crunchy slaw. Rub for 1 to 2 minutes, then shake off any excess moisture. It mellows the raw bite and helps the dressing cling.

2. Toast the sesame seeds and lightly toast a few extra for garnish. Toasting brings out a deeper, nuttier flavor that makes the whole slaw taste more complex. Cool them completely before sprinkling on top.

3. Make the dressing ahead and chill it. Cold dressing penetrates the vegetables more evenly, and letting it rest in the fridge for 20 to 30 minutes helps the garlic and ginger mellow and marry with the lime and sriracha.

4. If the slaw seems watery after sitting, drain off a little liquid rather than adding more dressing. You can also press the slaw gently in a fine sieve or line a bowl with paper towel to absorb excess moisture so the final texture stays lively.

5. Taste as you go with small tweaks: add a splash more lime if it needs brightness, a pinch more honey if the heat is too sharp, or a tiny extra soy sauce for deeper umami. Small, stepwise adjustments make the balance much better than one big dump.

Spicy Sriracha Asian Coleslaw Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

229

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Box grater or microplane
7. Measuring cups and spoons
8. Serving bowl and salad tongs

Ingredients

4 cups shredded green cabbage
2 cups shredded red or purple cabbage
1 1/2 cups shredded carrot (about 3 medium carrots)
3 green onions, thinly sliced (white and green parts separated)
1/2 cup fresh cilantro leaves, chopped (optional)
1/2 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
3 tablespoons sriracha (adjust to taste)
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon soy sauce or tamari
1 tablespoon honey or agave syrup
1 clove garlic, grated or finely minced
1 teaspoon fresh ginger, grated
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons toasted sesame seeds, for garnish

Directions

In a large bowl combine shredded green cabbage, shredded red cabbage, shredded carrots, and chopped cilantro if using.
In a medium bowl whisk together mayonnaise, Greek yogurt or sour cream, sriracha, lime juice, rice vinegar, toasted sesame oil, soy sauce or tamari, honey or agave, grated garlic, grated ginger, and the white parts of the green onions until smooth.
Taste the dressing and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; adjust salt, sriracha, honey, or lime to balance heat and acidity.
Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables.
Let the slaw sit for at least 10 minutes to allow flavors to meld; for best results chill 30 minutes to 1 hour.
Before serving, taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Fold in the green parts of the sliced green onions to keep them bright and crisp.
Transfer to a serving bowl and sprinkle toasted sesame seeds on top for garnish.
Serve cold or at room temperature as a side or topping for tacos, bowls, or sandwiches.
Store leftovers covered in the refrigerator for up to 3 days, stirring before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.