Firecracker Coleslaw

firecracker coleslaw

Making coleslaw Wicked! This is an Asian-style Coleslaw, bursting with fresh, aromatic flavors, a spicy Chili kick and a whole lot of crunch! Team up with some grilled veggies, our Seitan Brisket, BBQ beans for a full-out summer feast! Introducing, with a bang, our Firecracker Coleslaw!


  • 1 napa cabbage
  • 1/2 cabbage
  • 1/4 purple cabbage
  • 1 C beansprouts,
  • 1 C carrots, shredded
  • 1 C pea pods, julienned lengthwise
  • 4-5 T powdered sugar
  • 2 C vegan mayo
  • 1/4 cup rice wine vinegar
  • Chill, sliced
  • Sriracha (to tase)
  • 1 lime, juiced
  • 2 T sesame oil
  • ½ t celery salt
  • Fresh mint (half handful)
  • Fresh cilantro (half handful)
  • Salt
  • Pepper


  1. Add 4-5 tbsp powdered sugar (granular OK too) to a large bowl. Whisk to remove any clumps. Add rice wine vinegar until it dissolves the sugar. Add ½ tsp celery salt. Add sriracha. Add 8 oz or so of vegan mayo. Whisk until creamy. Add 2 tbsp sesame oil for flavor. 2 generous pinches salt and pepper to taste.
  2. Add one squeezed lime.
  3. Add shredded Napa cabbage to a large bowl. Pour in dressing. Add whole mint leaves, peapods and mix with hands to coat all greens. Add shredded carrots, bean sprouts, additional shaved white cabbage, purple cabbage. Let sit for 30-60 mins before serving.
  4. Garnish with coriander or mint or whatevadafuquwant


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