Asian Slaw


Fast and scrumptious, this Asian coleslaw is nice with burgers, fish, or any Asian-inspired dish. A creamy dressing with peanut butter and rice vinegar brings all of it collectively.

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Elise Bauer

Recreating a Scrumptious Asian Slaw

We eat quite a lot of cabbage round right here. May very well be my father’s Minnesota German roots, however for no matter motive, coleslaw is on the menu a number of occasions every week.

I lately had a beautiful Asian coleslaw at a neighborhood grill that was served with an ahi tuna burger. That is my try and recreate that coleslaw, and I believe I’ve come fairly shut (might attempt my hand on the burger someday, too). It’s tremendous simple to place collectively.

What Goes Into an Asian Slaw?

The defining elements for an Asian slaw are cabbage, rice vinegar, and toasted sesame oil. This model additionally has some peanut butter within the dressing and a few twice toasted peanuts.

Asian Coleslaw dressing

What Can You Serve With This Coleslaw?

Wherever you’ll serve coleslaw—like alongside a sandwich or a burger—you may serve this. It really works properly as a light-weight and refreshing aspect to fish and shrimp.

So good! We needed to cease consuming this Asian slaw after our “take a look at kitchen” tasting, simply to avoid wasting sufficient for dinner.

Make-Forward Ideas

You may prep the dressing and the dry salad elements for this coleslaw a number of days forward of time. Preserve refrigerated. Wait to toss them collectively and add garnishes till you’re able to serve.

Any leftovers will maintain for a number of days within the fridge, however the coleslaw will begin to turn into extra wilted and watery.


Up to date July 12, 2019 : We spiffed up this put up to make it sparkle! No adjustments to the unique recipe.

Asian Coleslaw Recipe


The dressing on this salad is peanut-based. If in case you have a meals allergy to peanuts, you may substitute tahini for the peanut butter (or go away it out all collectively), and toasted sesame seeds for the peanuts.


For the dressing:

  • 1 tablespoon creamy peanut butter
  • 6 tablespoons vegetable oil
  • 1/2 teaspoon toasted (darkish) sesame oil
  • four tablespoons seasoned rice vinegar (if seasoned rice vinegar isn’t accessible, add a teaspoon or two of sugar to common rice vinegar)

For the salad:

  • eight cups thinly sliced cabbage (Napa, inexperienced, purple, or a mix)
  • 1 cup grated carrots
  • 1/2 cup toasted, salted, shelled, peeled peanuts

For garnish (optionally available):

  • 1/2 cup chopped recent cilantro
  • 2 thinly sliced inexperienced onions or chives


1 Put together the dressing: Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk till properly easy. Whisk within the seasoned rice vinegar and do a style take a look at.

Relying on how you want your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, it’s possible you’ll wish to add a bit of extra vinegar, a bit of extra sugar, or a bit of salt. (Makes about three/four cup of dressing.)

2 Toast the peanuts: Though the roasted peanuts from the shop might already be cooked, you will get even higher taste with just a bit toasting.

Warmth a small skillet on medium excessive warmth and add the nuts to the pan. Don’t ignore or the nuts can simply burn.

Stir a bit of with a picket spoon till the peanuts start to get browned in spots and you’ll odor the toasting aromas. Take away peanuts from pan to a dish.

three Toss the salad collectively: In a big bowl, toss the sliced cabbage, grated carrots, and peanuts collectively, and every other optionally available garnishes, resembling a bit of chopped cilantro or inexperienced onions.

Proper earlier than serving, combine within the dressing.

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Elise Bauer

Elise Bauer is the founding father of Merely Recipes. Elise launched Merely Recipes in 2003 as a method to maintain observe of her household’s recipes, and alongside the way in which grew it into some of the common cooking web sites on this planet. Elise is devoted to serving to dwelling cooks achieve success within the kitchen. Elise is a graduate of Stanford College, and lives in Sacramento, California.

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