Creamy Asian Slaw Recipe

Creamy sweet chili dressing, toasted almonds, and chow mein noodles added right before serving so they stay crispy. 10 minutes of prep.

Course Side Dish

Cuisine American

Prep Time 10

Chilling Time 1

Total Time 1 10

Servings

Calories 210kcal

Author Julie Kotzbach

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons rice wine vinegar, 2 tablespoons sweet chili sauce, 1 tablespoon honey, 1 tablespoon soy sauce , 2 cloves garlic , 2 teaspoons sriracha, 1 teaspoon fresh ginger, and 1 teaspoon sesame oil until well combined.
In a large mixing bowl, toss together 16 ounces slaw mix, 4 green onions, and 1/2 cup sliced almonds.
Pour the dressing over the slaw ingredients and mix until well coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors marry.
When you're ready to serve, uncover the bowl and give the slaw a quick toss. Top with more sliced green onions, 1/3 cup chow mein noodles, and 1 tablespoon sesame seeds.

To toast the almonds, add them to a dry skillet over medium heat and stir frequently for 2-3 minutes until lightly golden and fragrant. Watch them closely, they go from golden to burned fast.
Add the chow mein noodles and sesame seeds right before serving so they stay crunchy.
For more heat, add extra sriracha or a pinch of red pepper flakes.
Make ahead: the slaw can be made up to 1 day in advance. Store the dressing and toppings separately and toss them together before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.