Sunday, May 22, 2011

Colorful Asian Slaw

I have a new favorite coleslaw recipe.  I tried this recipe out tonight & it will definitely be prepared for a family reunion or picnic this summer. The dressing from this recipe would also be great for a dipping sauce for crispy tofu, & potentially as a sauce for chicken satay.  I paired this with Korean style BBQ short ribs & they went fabulously together.  I'm looking forward to making another batch of this for lunch tomorrow.

Asian Slaw (modified from a user submission on
Serves 3-5
Ingredient Lineup


  • 1 T rice wine vinegar
  • 1 T vegetable oil
  • 2.25 t. creamy peanut butter
  • 1.5 t. soy sauce
  • 1.5 t. brown sugar
  • 1 t. fresh ginger, minced finely
  • 0.75 t. garlic, minced finely
  • 1/2 bag Dole classic coleslaw mix (use approx 7oz of 14oz bag, or substitute around 3.5 cups of chopped green cabbage & julienned carrots)
  • 1/4 head red cabbage
  • 1 green onion, chopped
  • 2 T. fresh cilantro, chopped
1.  In a small bowl, whisk together the vinegar, oil, peanut butter, soy sauce, brown sugar, ginger & garlic.  Set the bowl aside & let the flavors develop. (Note: microwaving the peanut butter for 20-30 seconds makes it easier to whisk into the other ingredients)

2.  Rinse the red cabbage, green onion, & cilantro.  Finely slice the cabbage.  Chop the green onion & salad. Layer the coleslaw mix, red cabbage, green onion & cilantro into a large serving bowl.  Toss together.
Love the colors.

Slaw mixed up & chilling until dinner.

3.  A few minutes before mealtime, pour the coleslaw dressing over the slaw.  Toss until evenly coated.  Serve.
Slaw with dressing.
Asian Slaw with Korean BBQ Short Ribs

Note-- You can also add additional julienned carrots or julienned red peppers for additional color if desired.  Also--depending on the soy sauce & rice wine vinegar you use, this can be a gluten-free recipe.

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