Get ready to meet my fresh and spicy coleslaw, which might become your favourite salad of the year. It is so fresh, crunchy, colourful, and brings the perfect hit of heat with every bite. I am seriously hooked now.
In truth, I will always have a soft spot for the standard creamy coleslaw (pure classic), but sometimes I want something lighter, in both content and calorie wise. And that is where this fresh coleslaw comes in.
What is Coleslaw?
Coleslaw is a famous crunchy salad made from shredded cabbage, often mixed with red cabbage, carrots and other veggies (depending on preference). It’s usually dressed in either creamy sauce or light and tangy vinaigrette (like the one I share with you today). It is super simple, delicious, healthy and a great side dish for just about any meal.
How Is It Different From Classic Coleslaw?
The major difference is that the creamy dressing is swapped for a light, lemony vinaigrette that’s super simple to make (check out my Lemon Vinaigrette Recipe here if you haven’t already).
It is zesty, tangy, so fresh and saves you a few calories too. Isn’t that a win already?
But the major twist here is the finely chopped red chili pepper. The chili gives the salad just enough kick to keep things exciting without setting your mouth on fire.
I’ve been eating spicy food since I was 14 (hello from the Balkans!), and I get excited every time I make some kind of a spicy variation.
What’s You’ll Need
Cabbage – I usually use korean flat cabbage, but feel free to use any type you can find around this time of the year.
Red cabbage – For a bright colour pop. I love red cabbage and always opt in for it.
Carrot – The more colours and nutrients – the better. So let’s thinly slice or grate some carrots in. I used a potato peeler to julienne it. I want to have my vegetables in as many shapes, sizes and flavours, possible. That’s the ultimate trick of this salad.
Shallots – That green colour will complement so nicely with the rest, but the gentle flavour of the shallots will do wonders too.
Red chilli pepper – This is where the kick comes from. Chop a red chilli pepper, to give that perfect heat.
Cilantro – Toss some chopped cilantro for extra freshness. If you are not a fan – parsley can absolutely do, too.
Lemon vinaigrette – I love this dressing. I think it’s perfect for this salad and many more. Make sure you check my recipe, for details..
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Equipment You’ll Need
You do not need much to make this salad, except:
- A sharp knife
- A good chopping board
- Large salad bowl
- Small whisk for the lemon vinaigrette.
If you want to keep your kitchen simple and efficient, grab my kitchen essentials cheatsheet to cut clutter and save money.
Fresh and Spicy Coleslaw
Course: SaladsDifficulty: Easy4
servings15
minutes190
kcal15
minutesThis fresh spicy coleslaw recipe is crunchy, colourful, and totally mayo-free salad. It is super easy to make, and so flavourful with red chili, fresh herbs, and a light lemon vinaigrette. A perfect side dish for any meal, with no creamy dressing in sight.
Ingredients
- For the salad
2 cups, sliced white cabbage
1 cup, sliced red cabbage
2-3 shallots, finely chopped (both white and green parts)
1 medium carrot, sliced to thin long strips
1 small red chili pepper, finely chopped
½ cup chopped cilantro
- For the lemon vinaigrette
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
How to Make Fresh and Spicy Coleslaw
- Prepare the vegetables
- Start by washing all your vegetables really well. Then pat them dry with a clean towel or paper towel.
- Using a sharp knife (or a mandolin slicer if you have one), thinly slice the white cabbage and the red cabbage. The thinner, the better for perfect coleslaw texture.
- Transfer both into a large salad bowl.
- Peel the carrot and slice it into long, thin strips using a julienne peeler or a knife, your choice. Toss the carrot slices into the bowl with the cabbage.
- Peel the shallots, removing the outer layer. Finely chop both the white and green parts and transfer them into the bowl.
- Chop the red chili pepper and add it to the bowl.
- Chop the cilantro and toss it inside.
- Prepare the lemon vinaigrette
- Grab a small bowl.
- Add the olive oil, lemon juice, mustard, honey, salt, and pepper.
- Whisk it until smooth and blended.
- Give it a taste. If you want it more on the sweeter side, simply add extra drizzle of honey. For more kick - add a bit more lemon juice.
- Assemble the salad
- Drizzle the lemon vinaigrette over the vegetables and gently mix them all to ensure even coating. That’s it - your spicy coleslaw is ready to be served.
Notes
- Feel free to use grater for the carrots. I personally like them in thin long slices, or julienne style.
- You can remove the seeds from the chili pepper as you slice it, if you want less heat.
How I Like to Serve Coleslaw
It literally goes well with every meal. I love it alongside our weekend meals – grilled steak, roasted meat and potatoes, mashed potatoes, or even your favourite cozy stew. I’m not too picky, just find your favourite combination and dig in.
How to Store Leftovers
Usually, I don’t keep salads in the fridge for more than a day, but coleslaw is a little different. Just transfer any leftovers into a container with a lid, and it an stay fresh in the fridge for up to 3 days. The lemon in the dressing will keep it fresh and crispy for longer than a day, so you can enjoy it later in the week too.
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Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
