Name: Asian Cucumber Slaw with Tangy Sweet Chili Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 tablespoons mayo; 2 tablespoons sweet chili sauce; 2 tablespoons seasoned rice vinegar; 1 teaspoon toasted sesame oil; Pinch of red pepper flakes; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon sesame seeds; 2 cups finely shredded green cabbage; 1–2 Persian cucumbers, sliced in half lengthwise, seeds removed and sliced into half moons; 2 mini peppers, thinly sliced; 1/2 bunch cilantro, chopped; 4 green onions, sliced

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Introduction

This Asian Cucumber Slaw is a refreshing and crunchy side dish tossed in a tangy sweet chili dressing. Light and flavorful, it’s perfect for pairing with grilled meats or seafood to brighten up any meal.

A white bowl filled with a fresh salad consisting of thinly shredded light green cabbage forming the main layer. Mixed within and on top are curved slices of light green cucumber and thin ring-shaped slices of orange and yellow bell peppers. The salad is sprinkled evenly with small black and white seeds and red chili flakes. The bowl sits on a white marbled surface with a beige textured cloth draped to the side and glass spice containers blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons mayo
2 tablespoons sweet chili sauce
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame oil
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon sesame seeds
2 cups finely shredded green cabbage
1–2 Persian cucumbers, sliced in half lengthwise, seeds removed, then sliced into half moons
2 mini peppers, thinly sliced
1/2 bunch cilantro, chopped
4 green onions, sliced

Instructions

Step 1: In the bottom of a large bowl, whisk together mayo, sweet chili sauce, rice vinegar, toasted sesame oil, red pepper flakes, kosher salt, black pepper, and sesame seeds until smooth.
Step 2: Add the shredded cabbage, chopped cucumbers, sliced mini peppers, cilantro, and green onions to the bowl. Toss everything well to coat evenly with the dressing.
Step 3: Taste the slaw and adjust the seasoning with more salt, pepper, or vinegar if desired.
Step 4: Serve immediately as a fresh side with your favorite protein or starch, such as miso chicken thighs or sweet chili shrimp.

Tips & Variations

For extra crunch, add chopped peanuts or toasted cashews.
Use napa cabbage instead of green cabbage for a sweeter, softer texture.
Swap mayo for Greek yogurt for a lighter dressing.
Adjust the heat by adding more red pepper flakes or a dash of sriracha.
Make it vegetarian by pairing with tofu or tempeh instead of meat.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh as the vegetables may soften over time. If needed, toss again before serving to redistribute the dressing.

How to Serve

The image shows three dishes on a dark surface with a beige cloth nearby. The first dish is a white oval plate filled with grilled chicken pieces that are charred and glazed with a dark reddish-brown sauce, sprinkled with sliced green onions. The second dish is a white bowl holding shredded cabbage salad mixed with sliced cucumbers and orange bell pepper rings, garnished with herbs and red chili flakes. The third dish is a smaller white bowl filled with plain white rice. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

It’s best to prepare the dressing and chop the vegetables ahead but combine them just before serving to keep the slaw crisp.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, you can mix honey or sugar with a bit of chili garlic sauce to mimic the sweet and spicy flavor.