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Spicy Cole Slaw
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5 from 2 votes

Spicy Coleslaw

Add a little spicy love to your coleslaw. This spicy coleslaw recipe is loaded with vegetables and vegan kimchi in a tangy oil-free dressing. As a side dish or an entree salad with grilled tofu, spicy coleslaw is divine!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Asian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 23kcal



  • 1 cup White Cabbage shredded
  • 1 cup Red Cabbage shredded
  • 1 bunch Green Onions sliced thin
  • ½ cup Shredded Carrots
  • 1 Red Bell Pepper diced
  • ¼ cup Cilantro chopped
  • 1 cup Kimchi choose your heat; vegan kimchi comes in a variety of spice levels, chopped

Spicy Coleslaw Dressing

  • ¼ cup kimchi juice from the kimchi bag/jar
  • cup soy sauce or Tamari gluten-free option
  • 2 Tablespoons rice vinegar
  • 2 teaspoons lime juice
  • ¼ inch fresh ginger grated
  • ½ cup vegan cashew mayo optional for a creamy version of this coleslaw



  • Shred cabbage ad chop all vegetables; place in a large bowl.
  • Removed kimchi from the container and extract ¼ cup of kimchi juice to use for the dressing.
  • Chop the kimchi and add it to the bowl of vegetables.

Coleslaw Dressing

  • *Add the ½ cup cashew mayo for a creamy dressing, or skip the vegan mayo for a vinegar coleslaw.
  • Whisk ingredients together.
  • Add 1 Tablespoon sesame seeds (optional). I used black sesame seeds.
  • Pour dressing into the coleslaw and toss.
  • Cover and place in the refrigerator for at least an hour before serving.
  • Stir again before serving.



    • Sometimes, I serve spicy coleslaw as a side dish, but other times, I eat it right from the bowl as an entree salad. Add a little tempeh grilled or teriyaki tofu, and it's a meal! 
    • Whenever I make a coleslaw recipe, I dress for at least an hour before serving to enhance the refrigerator's flavors. 
    • Similarly, leftover spicy coleslaw only gets better the longer it sits in the refrigerator, so don't worry about dressing it. 
    • For easier digestion, chop the cabbage and vegetables finely.
    • Try to use fresh herbs whenever possible.
    • Add cashew mayo option for a creamy dressing. 


Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 285mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2669IU | Vitamin C: 40mg | Calcium: 21mg | Iron: 0.5mg