A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Asian Coleslaw

rice wine vinegar

vegetable oil

peanut butter

soy sauce

brown sugar

ginger root

garlic

green cabbage

red cabbage

cabbage

red bell peppers, thinly sliced

carrots, julienned

green onions, chopped

cilantro

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.


In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.


This is really good. Next time I'll cut down on the oil, you don't need that much. I put some dry ramen noodles on top for crunch. I ran the ginger through my garlic press, so I got the ginger flavor but not the tough pieces themselves.

This received mixed reviews at a ladies' luncheon.  Half of the ladies enjoyed it, and the other half didn't. It makes a lot and is very colorful, but you must love oriental/thai cuisine to like this, and must also enjoy raw cabbage as there is a lot of cabbage compared to the dressing. Even though I used packaged coleslaw and broccoli slaw (thanks to a previous reviewer's suggestions), still quite a bit of time and work was involved in making this. It was interesting, but I can't say I'd make it again.

Yum! I only used regular green cabbage, carrots, and onions for this one (only thing on hand!). I recommend putting the peanut butter in the bowl first and mix liquids slowly! (I splashed it everywhere trying to get it to mix!) I used white vinegar (less of it) and olive oil, and put in extra minced garlic and ginger. I like it to be thick and not runny dressing.   It was really good.  I think I would try this coleslaw dressing on chicken breast.

This was unusual and delicious, I served it as a side dish with mu shu veggies and it was a hit.  Beware, though, this recipe makes about 2 quarts of slaw!  Next time, I'll half it as it does not taste so great after day 2.

Great recipe!  I used the pre-shredded coleslaw mix and added shredded red cabbage and pre-shredded carrots.  I also tossed in mandarin oranges and chow mein noodles.  My friends begged me for the recipe!

Very Tasty & good for you! 

I halved the recipe but found the dressing too thick, so I added some sesame oil & a bit more canola oil until it got to the consistency I wanted. 

Also threw in some supermarket rotisserie chicken and voila - a wonderful light meal!  

Will definitely make this for my next party/potluck.

I loved this recipe. I cut it in half and it still made a ton so be careful...not very good the next day because the veggies wilt!!!

I simplified mine by using 1 bag of shredded mixed cabbage, plus 8 baby carrots, julienned.  I thought 2 red bell peppers was way too much - I prefer just 1.  I cut the dressing ingredients in half - perfect amount!  If you do that, be sure and let it sit for about 30 minutes before serving, or it will be too dry.  It's actually best the next day because the vegetables have had time to really absorb the dressing.  Thanks for the recipe!

I sustituted a bag of cole slaw mix for the cabbage. The sauce is overwhelming and will wilt the salad, so I'd suggest adding it to taste, per serving, just befor eating. I loved it. My friend sided with the 'overwhelming' for the sauce.

This coleslaw makes a delicious side dish. The secret? Peanut butter.

asian coleslaw

Prep Time: 30 minutes

Total: 30 minutes

Servings: 10

Cost: $2.97 /serving

Author : RRITCHESKE

Ingredients

Instructions

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