Sweet and Spicy Asian Slaw

Inspired by my jalapeno and apple slaw, I first created this sweet and spicy Asian slaw recipe to accompany my Asian slow cooker pulled pork. There’s nothing better than a bright, sweet, tangy, crunchy accompaniment for stewed delicious barbecue meat.

You’ll see a lot of similarities to the jalapeno and apple slaw, but with more Asian ingredients. As noted, I’m not a big mayonnaise fan and I typically prefer vinegar-based slaws. And there’s something great about the balance of spice and sweetness with the sour tang of vinegar. I prefer to introduce some heat via sriracha and some freshness and crunch from fresh fruit. Of course, for those who can’t handle spice (or to adjust for kids), feel free to reduce or omit the heat entirely.

The Asian slaw dressing

In the same large bowl that you want to mix the slaw in, whisk together the following ingredients:

• 1/4 cup seasoned rice vinegar
• 1 tablespoon fresh lime juice
• 3 tablespoons honey
• 2 teaspoons sesame oil
• 1 tablespoon canola oil
• 2 teaspoons soy sauce
• 2 teaspoons sriracha sauce, or to taste

Set aside as you prep the slaw ingredients.

Couple of things to note:

• Stick to non-flavored canola, grapeseed or safflower oils and avoid olive oil since it will change the taste of the slaw.
• Fresh squeezed lime juice is best, but feel free to use the bottled lime juice.
• Seasoned rice vinegar can usually be found in the vinegar or international sections of your local grocery store, or bought via Amazon.
• Sriracha sauce can also often be found in the international aisle or bought via Amazon. You can also sub out with similar chili garlic sauce.

Prepping the slaw ingredients

Gasp all you may like, but I’ve already spoken of my preference for prepackaged coleslaw mix bags with pre-sliced cabbage and carrots to save time and energy. But if you can’t find those, or if you prefer fresh cabbage, just finely slice a medium head of cabbage into thin slivers. Wash in a strainer and drain well, then set aside until needed. Peel and julienne 2 carrots and add into the drained cabbage.

For fresh fruit, you can use Asian pear or Fuji apple for a sweet and tart crunch. Thinly slice the fruit, discarding the core. Halve the slices for easier bite size pieces. Add the pear/apple slices to the dressing and toss to coat.

Finely chop only the green parts of 3 scallions. Coarsely chop 1/3 cup of fresh cilantro leaves. Add the coleslaw mix, green onions and cilantro to the dressing and mix well.

Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 1 day. Drain most of the excess liquid from the slaw, if desired. Serve chilled.

Feel free to garnish with 2 tablespoons of sesame seeds for additional crunch. I recommend dishing up this sweet and spicy Asian slaw alongside my Asian slow cooker pulled pork on sliders for the perfect combination.