This coleslaw recipe goes with almost everything. It's best made ahead and is quick & easy to make. I use Pearl River Soy Sauce because of it's full flavor without too much salt. This can even be made for a topping for pulled pork sandwiches!

Preparing Time: 10 minutes
Total Time: 1 hour
Served Person: 4

slaw coleslaw cole slaw salad asian spicey vegan vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free dairy free pescatarian

3 teaspoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon asian sesame oil
0.25 teaspoon red pepper flakes
1 tablespoon sesame seeds
8 oz. cole slaw mix
1/3 scallions sliced

Carbohydrate 8.36237374996782 g
Cholesterol 4.48 mg
Fat 6.12560375 g
Fiber 1.27910000944138 g
Protein 3.06256624999523 g
Saturated Fat 0.8855475 g
Serving Size 1 1 Serving (88g)
Sodium 1020.12974999905 mg
Sugar 7.08327374052644 g
Trans Fat 0.306363749999999 g
Calories 99 calories

salad

Whisk together first four ingredients in a medium size bowl. Add the coleslaw mix and scallions and toss until thoroughly combined. Cover with plastic wrap and set aside for an hour or refrigerate up to 24 hours so flavors can meld. Toast sesame seeds in a skillet until fragrant. When ready to serve, top with sesame seeds.

Spicey Asian Slaw

Ingredients

Nutrition facts