Asian Coleslaw
This fun inspired Asian coleslaw recipe is so tasty it makes a great alternative to the classic coleslaw recipe. As you know, it’s all in the dressing.
When I was growing up, we never had Asian coleslaw. We always had the traditional coleslaw. You know the kind I’m talking about – the creamy mayonnaise-y kind that soaked your paper plate and dripped all over your top and shorts.
Or was that just me?
I was a bit of a messy eater. I’d always have some food item on my cheeks, face and top. It makes you wish you knew me as a child, doesn’t it?
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Helpful tips
- The only cabbages in the store were huge, so I only chopped up 3/4 of one If you can get a medium cabbage do so, unless you’re having a party
- Chop the cabbage in small pieces. I thinly slice it one way, then turn it and slice it the other way
- To make things faster, use shredded carrots – or you can shred your own
- This will store up in the fridge for at least a week
How to make Asian coleslaw
Pre-step
Get two mixing bowls, whisk and a spatula.
Step one
Gather the ingredients – cabbage and shredded carrots. (A)
Step two
Slice the cabbage in thin slices and then in chunks. (B)
Add cabbage and carrots to the large mixing bowl and set aside.
Step three
Gather the dressing ingredients – sesame oil, rice vinegar, fish sauce, soy sauce, maple syrup, peanut butter and sesame seeds. (C)
Step four
Put the ingredients for the dressing in one of the mixing bowls and whisk them together until it is combined. (D)
Step five
Use a spatula to scrape all the sauce into the cabbage mixture and mix.
I transfer the Asian coleslaw into a serving bowl and prepare my lunch.
Let’s get a little closer!
Now, the sauce for this Asian slaw sinks to the bottom of the serving bowl so don’t forget to toss it up from the bottom as you serve it. We want some delicious dressing on our slaw.
I scoop some on my plate, which also includes chicken salad, cheese, lettuce and tomatoes.
Delicious!
I hope you enjoyed this Asian coleslaw recipe!
Other popular side dishes
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Fun Inspired Asian Coleslaw
Ingredients
- 1 cabbage small to medium, washed and dried, with outer leaves removed
- 8 ounces carrots pre-packaged, shredded
Dressing
- 1 1/2 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 1/2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons fish sauce optional – but oh so good
- 1/4 teaspoon cumin powder
- 1/8 teaspoon coriander powder
- 1/2 teaspoon chili powder A few shakes or more if you like the heat
- 1 tablespoon sesame seeds toasted; optional
Instructions
Make it!
- Cut cabbage in quarters, remove core and slice into thin slices, turn cabbage and cut into further smaller pieces
- Place cut cabbage and shredded carrots in a big mixing bowl
Make the Dressing
- In a medium mixing bowl add peanut butter, soy sauce, rice vinegar, sesame oil, fish sauce, maple syrup, cumin, coriander, chili powder and sesame seeds
- Whisk until combined
- Pour dressing on cabbage mixture and mix until combined
- Transfer to a serving bowl
- Plop on a plate with something yummy
- Eat
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- The only cabbages in the store were huge, so I only chopped up 3/4 of one  If you can get a medium cabbage do so, unless you’re having a party
- Chop the cabbage in small pieces. Â I thinly slice it one way, then turn it and slice it the other way
- To make things faster, use shredded carrots – or you can shred your own
- This will store up in the fridge for at least a week
