Total Time
48hrs 20mins
Prep 20 mins
Cook 48 hrs

This is great for potlucks or barbecues - so much more flavorful than regular coleslaw. The original recipe is from Bobby Flay but I changed it a bit. Note: the farther in advance you make this, the better it gets!

Ingredients Nutrition


  1. Place cabbage, carrot and green onions in a large bowl.
  2. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste.
  3. Pour the dressing over the cabbage and gently toss.
  4. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.


Most Helpful

Very good and HOT, with minor adjustments to suit our tastes. I halved the chili and increased both sugar and vinegar to 1/3 cup. And left out the carrots and green onions.

rosslare June 10, 2011

This was excellent!! Easy and delicious, not to mention nutritious! I made a couple tweaks to ingredient amounts for personal preference - I only used 2 green onions and 1 large garlic clove because I have to be around people during the day. :) Also, I cut WAAY back on the red pepper flakes. 2 TBSP is a LOT, so I used about 1/2 tsp, and there was plenty of fire. And I like spicy, too. Also, I used 1 tbsp sesame oil and 3 tbsp olive oil - sesame is such a strong oil, with this amount, the flavor came through quite nicely. There are so many variations on this, I can't wait to make this again! Broccoli, cukes, whatever is in the fridge. Thanks, I'll make this often!

Gatorbek June 10, 2008

This was delish. I added about 3/4 of an english cucumber, skinned and juliened. It added a wonderful coolness to the salad. I will definately make this again. I can see myself adding broccoli slaw sometimes too. I used less pepper flakes and only used 3 green onions because of DS and DD. Thanks for sharing! Made for Green Eggs & Ham Asian Game.

Kiersten Phae March 03, 2008

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