Spicy Chili Crisp Coleslaw Recipe
Prep Time:
3 minutes
Cook Time:
11 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon soy sauce
  • ½ tablespoon sugar
  • 1 clove garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon chili crisp
  • ½ cup shelled edamame
  • 2 cups shredded napa cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 2 scallions, thinly sliced
  • ¼ cup minced cilantro
Directions
  1. Place the vinegar, oil, soy sauce, sugar, garlic, ginger, and chili crisp in a small bowl or jar.
  2. Whisk or shake well until evenly combined. Set aside.
  3. Bring a small pot of water to a boil.
  4. Boil the edamame for 6-8 minutes until tender.
  5. Drain the edamame and place it in a mixing bowl.
  6. Add the napa cabbage, red cabbage, carrot, scallions, and cilantro to the bowl.
  7. Pour the dressing onto the vegetables and toss well to mix. Taste and add optional salt to taste if desired.
  8. Serve garnished with sesame seeds if desired.