Chili Crunch Cole Slaw
on Apr 10, 2025, Updated Apr 22, 2025
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Spicy and crunchy with a sesame and soy-based dressing (no mayo!), this is a great side for a cookout or any Asian-inspired meal.
This slaw packs a serious flavor punch. There is no mayo in the dressing, but rather a zippy combo of soy sauce, chile crunch, lemon juice, vinegar, honey, and sesame oil. The Asian-inspired dressing is tossed with heaps of shredded cabbage and a generous amount of scallions or green onions to turn it into a slaw that you will want to make again and again, serving it at picnics, potlucks, outdoor gatherings, barbecues, and so on.
Chili crunch or chili crisp is one of those ingredients you’ll want to put to use often. Some of my favorite brands are Momofuku, Fly By Jing, Boon, and Lao Gan Ma. Try it next in Chili Crunch Brussels Sprouts!
Try serving this spicy slaw with Asian Baby Back Ribs, a simple Asian Salmon, or Grilled Soy Ginger Chicken Breasts. And, you can use this dressing with any combination of slaw-friendly shredded or chopped vegetables, or try it as a dressing for a cucumber or a broccoli salad.
Table of Contents
Ingredients
For the Chili Crunch Dressing
- Extra-virgin olive oil
- Rice wine vinegar
- Lemon juice – Please use fresh if possible.
- Soy sauce – I prefer less sodium. Use tamari or gluten-free soy sauce if you want this slaw to be gluten-free.
- Honey – If you want this to be a vegan salad, use a bit of agave instead.
- Chili crunch – There are so many options on the market; keep playing until you find your favorite.
- Sesame oil – Make sure to use toasted sesame oil for a nutty flavor.
- Sesame seeds – For garnish; optional.
For the Slaw
- Cabbage – You can use red, green, or napa cabbage or a combination. Read the instructions for how best to thinly slice or shred cabbage.
- Scallions or green onions – I like a lot of scallions in my slaws!
How to Make Chili Crunch Slaw
- Mix the dressing: In a large bowl, combine the olive oil, vinegar, lemon juice, soy sauce, honey, chili crunch, sesame oil, and pepper.
- Toss, chill, and serve: Add the cabbage and scallions and toss to blend. Chill for at least an hour and serve.
Variations
- Add shredded carrots or zucchini to the slaw.
- Add some pepitas to the slaw.
Make Ahead and Storage
This salad can and should be made an hour ahead of time and served a bit chilled. You can make the salad a day ahead of time; it will soften slightly but be great.
Leftovers can be stored in an airtight container for up to 4 days. It will get a little soggy and might intensify in heat a bit, but well worth eating!
What to Serve With Chili Crunch Slaw
More Cole Slaw Recipes
- Traditional Coleslaw
- Spicy Cole Slaw
- Asian Kohlrabi and Apple Slaw
- Slaw with Miso-Ginger Dressing
- Creamy Brussels Sprout Slaw
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Chile Crunch Cole Slaw
Ingredients
For the Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup rice wine vinegar
- ¼ cup lemon juice
- ¼ cup soy sauce (preferably less sodium)
- 2 tablespoons honey
- 2 tablespoons chili crunch
- 2 teaspoons sesame oil
- Freshly ground pepper (to taste)
For the Slaw
- ½ head cabbage (very thinly sliced or shredded; about 5 cups)
- 8 scallions (trimmed and thinly sliced)
- Sesame seeds (for garnish; optional)
Instructions
- In a large bowl, combine the olive oil, vinegar, lemon juice, soy sauce, honey, chili crunch, sesame oil, and pepper.
- Add the cabbage and scallions and toss to blend. Chill for at least an hour and serve, sprinjled with sesame seeds if desired.
Notes
- This salad can and should be made an hour ahead of time and served a bit chilled. You can make the salad a day ahead of time; it will soften slightly but be great.
- Leftovers can be stored in an airtight container for up to 4 days. It will get a little soggy and might intensify in heat a bit, but well worth eating!
