This spicy creamy Asian slaw is going to become your new go to side dish for summer cookouts or your favorite quick and simple lunch meal prep salad. It’s easy to make and extremely satisfying. Gluten free, grain free, dairy free, vegan, paleo and Whole30 friendly, it’s perfect for get-together’s with friends and family.
When the weather gets warmer, I start looking for ways to make dinner without heating the entire house up! Luckily, I’m a girl that loves her vegetables so this usually isn’t an issue. But if you are anything like me, the same salad gets old after a few nights! That’s why I love recipes like this spicy creamy Asian slaw, it takes almost no time to prepare but is just different enough it doesn’t feel like the same salad you’ve been eating for days and days!
Why make this Spicy Creamy Asian Slaw
This spicy creamy Asian slaw is great for meal prep as well. Because the base of this slaw is cabbage and broccoli slaw, it can hold up to having the spicy creamy Asian dressing on it for a few days without wilting away. This fun twist on coleslaw is actually great as a side dish or as the main dish. If you want to serve a big crowd at a cookout, the spicy creamy Asian dressing doesn’t use mayo or dairy, so it can withhold being in the heat a little better than traditional coleslaw. And the red pepper flakes aren’t overpowering, so they deliver the perfect amount of heat for most people.
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Here are time and money saving tips on making a big batch of this Spicy Creamy Asian Slaw at home. Use your spiralizer! Did you know that you can use your spiralizer to quickly shred an entire head of cabbage in about 1 minute? I use The Inspiralizer, and for cabbage, I use Blade “A” (which doesn’t have any teeth). I also spiralized the bell pepper using the Blade “C”, by first cutting out the top around the stem and removing the seeds inside. This tip makes it so easy to double the recipe in just another minute or two!
Also, if you don’t have a spiralizer or don’t feel like getting your kitchen dirty, you can also buy cabbage pre-shredded. I also always buy 1-2 bags of broccoli slaw to help add volume and texture to my salads! If you have extra broccoli slaw, you should try this Sesame Ginger Broccoli Slaw recipe, it’s another great recipe for meal prep or summer cookouts!
Don’t forget to check out this Dairy Free Paleo Coleslaw.
Spicy Creamy Asian Slaw
Ingredients
- 1 head green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 large red bell peppers
- 1 cup shredded carrots
- 2 cups broccoli slaw
Spicy Creamy Asian Dressing
- 1/4 cup coconut aminos
- 1/4 cup tahini
- 1.2 tbsp sesame oil - 1 tablespoon and 1 teaspoon)
- 1.5 tbsp freshly grated ginger
- 2 limes - juiced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
Instructions
- Spiralize or chop the green and red cabbage. Chop the rest of the vegetables and add them all to a large bowl.
Spicy Creamy Asian Dressing
- In a small bowl, combine all the ingredients for the spicy creamy Asian dressing and stir well until combined.
- Pour the spicy creamy Asian dressing over the vegetables and stir well.
- Serve with your favorite protein
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Nutrition Information
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Heidi A
Hi, your recipe looks delicious and I’m looking forward to trying it, since the last recipe I made from your website, the Crunchy Cruciferous Salad with Lemon Tahini Dressing was amazing. BUT I’m a little confused by the nutrition facts on this recipe. How can this slaw contain 29g in 1 serving? That seems like a lot for something with like this. My daughter has Type 1 Diabetes so we need to have a good estimate on the carb count. Can you confirm that this is correct?
Sam
Hey Heidi! I as far as the nutrition goes, I always recommend that you plug this into something like myfitnesspal or the loseit app since what we use to estimate the calories/carbs pulls from a less exact source. The carbs in this recipe are going to all be fiber rich and water rich so I hope you are able to make this and enjoy it :) PS I’m so glad you loved the Crunchy Cruciferous Salad!!
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