Spicy Coleslaw Recipe

Prepare vegetables

Thinly shred the green and red cabbage (use a sharp knife, mandoline, or food processor). Place shredded cabbage in a large bowl.

Peel and grate or julienne the carrot and add to the bowl with cabbage.

Thinly slice the red onion and scallions; add to the bowl along with chopped cilantro. Toss the vegetables lightly to combine and set aside while you make the dressing.

Mix base

In a medium bowl, combine mayonnaise and Greek yogurt (or sour cream). Whisk until smooth.

Add apple cider vinegar, lime juice, and honey; whisk to incorporate. This balances acidity and heat.

Stir in Sriracha and kimchi juice or a small smear (1 tsp) of gochujang for fermented umami heat. Adjust amounts later to taste.

Add minced garlic, ground cumin, smoked paprika, salt, and black pepper. Whisk until uniform. If using, whisk in sesame oil for a toasty note.

Taste the dressing and adjust: add more Sriracha/gochujang for heat, more honey for sweetness, or extra vinegar/lime for brightness.

Pour the dressing over the prepared vegetables. Use tongs or two large forks to toss thoroughly so every strand is coated. Let sit 10–15 minutes to allow flavors to marry; this also slightly softens the cabbage.

If desired, fold in toasted sesame seeds and chopped crispy shallots or peanuts for crunch. Taste and adjust salt, pepper, or acidity as needed.

Transfer to a serving bowl and top with thin jalapeño slices and extra cilantro if you like.

This coleslaw can be served immediately or chilled up to 2 hours. If making ahead, wait to add delicate garnishes and crunchy toppings until just before serving.