Asian Cucumber Slaw with Tangy Sweet Chili Dressing Recipe
This Asian Cucumber Slaw with Tangy Sweet Chili Dressing is a refreshing, crisp salad that combines shredded cabbage, Persian cucumbers, mini peppers, cilantro, and green onions tossed in a vibrant, flavorful dressing made with mayo, sweet chili sauce, seasoned rice vinegar, toasted sesame oil, and sesame seeds. Perfect as a light side dish or accompaniment to grilled proteins like miso chicken thighs or sweet chili shrimp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Dressing
- 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
Slaw
- 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
Instructions
- Prepare the Dressing: In the bottom of a large bowl, whisk together mayo, sweet chili sauce, seasoned rice vinegar, toasted sesame oil, red pepper flakes, kosher salt, black pepper, and sesame seeds until smooth and well combined.
- Add the Vegetables: Add the finely shredded green cabbage, sliced Persian cucumbers, thinly sliced mini peppers, chopped cilantro, and sliced green onions to the bowl with the dressing.
- Toss to Combine: Gently toss all ingredients together to thoroughly coat the vegetables with the tangy sweet chili dressing. Ensure everything is evenly mixed for consistent flavor.
- Adjust Seasoning: Taste the slaw and adjust seasoning as needed by adding more salt, pepper, or a splash of rice vinegar according to your preference.
- Serve: Serve the slaw immediately as a refreshing side dish or accompaniment to your choice of protein or starch, such as miso chicken thighs or sweet chili shrimp.
Notes
- This slaw is best served fresh to keep the vegetables crisp.
- To make it vegan, substitute mayo with a plant-based alternative.
- Remove cucumber seeds to prevent excess moisture and sogginess.
- Additional proteins like grilled chicken, shrimp, or tofu pair beautifully with this slaw.
- Store leftovers separately without the dressing if possible to maintain crunchiness; toss before serving.
Keywords: Asian cucumber slaw, sweet chili dressing, tangy slaw, fresh salad, gluten free salad, quick side dish
